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KNIFE CARE

Carbon Steel

The beauty of carbon steel is the amazing patina the blade gets over time. It tells this amazing story of the journey that you and your knife have been on. It also shows how it has been lovingly used and cared for. Carbon Steel is very easy to maintain and care for. It is also very simple to sharpen and maintain  a razor sharp cutting edge. The best thing to do is love and use your knife, clean it properly, and just enjoy the natural beauty of carbon steel and its ease of use and maintenance.

Patina

Patina is the oxidation of the carbon in the steel. It is a natural protective coating that builds up over time and use of your blade. Cutting acidic foods like onions, tomatoes, and oranges will cause the the steel to patina faster. If properly taken care of, the patina will help protect your blade and give it amazing character and beauty. If not properly taken care of, your blade can and will rust. If left untreated, this can cause pitting. Which can lead to damaging the integrity knife over time.

CLEANING AND CARE

All my knives are made from high carbon steels. This means it will rust if you don't take proper care of it. Make sure you wipe the blade off and dry it well before storing your blade. Also, using a food safe oil like mineral oil on the blade is a good idea if you're going to store it for a long period of time. It should not need it if you are using the knife daily. If your blade does rust, that is okay. Just take some 0000 steel wool and clean the rust off the blade. Then oil the blade (a little drop will do) before storing it. It is also a good idea to oil the handle scales as well if you're going to store it for a long period of time. This helps give longevity to the life of the handle, as well as brighten the look of it back up.

KITCHEN CUTLERY

PLEASE DO NOT PUT YOUR KNIFE IN THE DISHWASHER AND DON'T LEAVE IT SUBMERGED IN WATER (doing so will void the warranty).  It will ruin the cutting edge on the knife and may cause unwanted patina and rusting. High carbon steel knives will patina as you use them in the kitchen. The acid from the foods you are cutting will cause the blade to patina. This is a good thing! It adds to the beauty of the knife. The patina will help protect the blade from forming surface rust. Hand wash the knife and dry well before storing the blade.

Warranty

Lifetime Warranty

All my knives come with a lifetime warranty. If your knife meets any of the qualifying warranty criteria it will either be fixed or replaced free of charge. Ship the item back to me. I will assess the damages to the item. Once the assessment of the item is complete we can proceed from that point.

Warranty Criteria

Qualifying Criteria

  • If the blade chips, breaks, or cracks with proper usage 

  • If the epoxy begins to separate or fails with proper usage 

  • If the handle material cracks or chips with proper usage 

  • If the handle becomes loose​ with proper usage 

Non-Qualifying Criteria

  • If the blade finish patinas, discolors, or rusts due to misuse or neglect

  • If the blade finish comes off, scuffs, or scratches due to misuse or neglect. 

  • If the handle finish comes off, scuffs, or scratches due to misuse or neglect 

  • Dulling of the blade from standard use or misuse. 

Voided Warranty

If you choose to misuse or abuse your knife. You are choosing to void the warranty. Due to the type of damage that is caused by abuse or misuse. I will be able to identify if the damage was caused by maker error or personal misuse of the item. Please just be honest and upfront about how the damage occurred to your knife. Accidents and honest mistakes happen and that is understandable. I'm willing to work with someone if they are honest and upfront right from the start.  Dishonesty and half truths will get you little to NO service. 

 

Voided Warranty Criteria 

  • Upon inspection if the damages were caused by neglect or misuse of the knife or item. This will void the warranty and a fee will be charged to fix or replace the item.

  • If the knife has been washed in the dishwasher or submerged underwater for long periods of time.

  • If you use the knife as a prying tool or a screwdriver.

  • If you are using the knife to open items like cans or jars.

  • If you are batoning wood (striking the spine of the knife to split wood) or striking the knife with anything.

  • If you are throwing the knife and it is not a throwing knife.

  • If you are trying to cut through items like steel, stone, glass, etc.

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