The steel in the blades is not your typical modern steel alloy or stainless steel so most importantly if left in a wet environment it will pick up surface rust. Not unlike an old Sabatier or current artisan chefs knives. So please wipe it down with a hot cloth or if necessary wash in soapy water and dry immediately. Apply a little cooking oil if not in regular use. You can choose the wood for your handle here but as a natural product it will obviously vary from the one in the image. I treat the handles with linseed oil, giving it a nice waterproof finish. It will benefit from a light re-application from time to time. Do not put your knife through the dishwasher as this will damage the handle and the blade. Your knife can be sharpened on a stone if you wish and it will hold a very sharp edge but I think the edge I have set is more than sharp enough for cheese.