I am thinking for my first knife to invest in the Wusthof Ikon Chefs Knife with Hardwood Handle. I suppose the care should not be rocket science. I am almost tempted to forbid my wife from handling this prize tool. I just hate to see anything happen to it. Any comments on the Wusthof Ikons would be appreciated. I am 55 and would like to be using it for another 40 years. I suppose I need to learn to use one of those sharpening sticks or rods you see the chefs use. Is my newbie showing?