Your knife will arrive to you sharp. I sharpen my kitchen knives with a convex edge, this is a sharp and very durable edge.
The best way to maintain the edge is by stropping the knife on a leather strop, this will keep the blade edge at its optimal sharpness.
Or use a butcher’s steel, this is a great way of keeping the blade at a good working sharpness. I would recommend a non-abrasive smooth steel as opposed to one of the ceramic or diamond ones. Keep your strokes gentle and do an even number of strokes on either side of the blade.
The easiest way I have found of sharpening your kitchen knives is with the Spyderco Triangle Sharpmaker. It’s a very easy to use sharpening system that will bring your blade back to a razor edge.
I have no connection with the Sharpmaker, however it’s what I use in the kitchen to keep my knives sharp. It’s simple and very effective and comes with a useful DVD. I am also happy to offer a sharpening and maintenance service for my knives POA.
I offer a guarantee against faulty manufacture for the lifetime of the knives. This does not cover abusive use of the knives or wear and tear. The handle materials on these knives are natural and as such, must be looked after. These knives will not respond well to being left soaking in a sink or (and it pains me to even think of it) put in a dishwasher. I would consider both of these actions as knife abuse. Use them, clean them, dry them and they will remain beautiful for years to come.