To be able to Care for your knife, you need to understand it’s materials and use.

All knives need to be kept clean and dry after usage, paired to the appropriate task, and stored properly to avoid damage to the edge and blade.

The most common damage I see as a sharpener come from just a few sources:

Using hard cutting boards like bamboo
Pull-through sharpeners
Cutting through bones and hard materials with knives that aren’t made for the task
Chips that are actually corrosion from improper drying

To keep it simple: use a fine ceramic steel or a strop when your edge is losing performance. Use a soap like Dawn without citric acid in it, completely dry your blade after use. Buy softer hardwood cutting boards for vegetable prep and use thick plastic boards for preparing meats. Store your knives on a magnetic strip where the magnets are covered by wood or another composite material.