Cutting the cheese (or anything else) - knife related tips

Today, during a coffee break, we somehow started talking about knifes, cutting boards etc.
The conversation reminded me a couple of tips:

Cutting board:

• Regardless of the type of material, cutting boards should be washed in hot soapy water immediately after use, and occasionally sanitized by adding chlorine to the water.
• Discard boards once they sustain cracks and cuts that can form a hiding place for raw food and bacteria, making them harder to clean completely.
• Avoid slicing foods with the same board and knife that was used earlier for raw food preparation. Change boards and knives to prevent contaminating other foods.
• After a good cleaning, ensure your boards are dried completely before storing.
• Use of dishwasher is recommended for plastic boards only, as wooden boards will tend to dry out and crack, reducing their lifespan.

Knife:

• Buy a good chef knife once and maintain it - it will last for years.
• Sharp the knife regularly - a sharp knife is safer than a dull knife.
• Never let the knife air-dry. Dry the knife manually using a towel.
  

My knife, by the way, is a global chef knife, and yes, it is highly recommended!