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Using marble, granite, or any other solid surface is too hard and unyielding for a kitchen knife. This can dull your knife much more quickly. Choose a wooden cutting board instead of one made of plastic or any hard, solid material, such as glass. You should sharpen your knife annually. Honing is similar to sharpening, but it focuses more on removing nicks and recalibrating the angle of the blade. You should hone more often than you sharpen. Some ways that you can sharpen your knife include: using an electric sharpener, sending it to a professional, or using a sharpening stone. You can find more specific instructions on how to sharpen your knife at this website: http://www.seriouseats.com/2010/04/knife-skills-how-to-sharpen-a-knife.html. While cutting, frequently rinse it off with hot water and wipe it clean to keep food from building up on the blade. This prevents the blade from dulling and working less efficiently.
Always cut on a cutting board. Sharpen and hone your knife regularly. Keep your knife clean while you're using it.