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When you get your knife, start by chopping something, anything, doesn't matter what you just need to get used to and comfortable with your knife.
Avoid smashing the knife against the cutting board aggressively, and don't scrap the knife to move food around the board, the sound of a knife scrapping is the sound of a sad knife.
If you need to scrap, flip the knife over and scrape with the spine.
If you need to rock the knife with your herbs, avoid pushing the knife into the board, instead just letting the knife rock against your hand.
Avoid cutting hard foods that will damage your knife like bones, pits, cheese rinds, frozen foods, and obviously never use your knife outside the kitchen.
Always wash your knifes by hand, simply put a wet soapy sponge on the counter and run your blade along the sponge.
Always wash your knife immediately after you're done using, dry it by hand with a towel.
Never put a good knife in the dishwasher.