Warranty

We warrant our handmade knives against defects in workmanship and materials under normal residential use and conditions from the date of original invoice. Shipping and handling charges will be paid by the customer. During the warranty period, we agree to repair, at its option, defects in material or workmanship, or to provide a repaired or refurbished product of equal value free of charge (excluding shipping, handling, packaging, return postage, and return insurance to be made by the Customer). Such repair or replacement is subject to verification of the defect or malfunction and certified proof of purchase showing the model number on the original dated sales receipt. Because it is handmade, there may be imperfections or incompatibilities in the blade and sheath. Such defects do not affect the performance of the product and are not covered by the warranty. Even the most corrosion resistant steel can corrode under certain conditions (e.g. salt water use). Please read the following instructions before use. Rusting is not covered by the warranty.

Attention

Handle carefully. Extremely sharp. Keep away from children.

Knife Care

Hand wash your knife with mild soap and warm water immediately after each use. For carbon steel blades, see the carbon steel maintenance section for more information.

Please always use your knife according to the recommended use. A kitchen knife can be easily damaged in our domestic activities and an outdoor knife is not as precise as a chef's knife in the kitchen. Avoid making sideways movements with your blade as this will damage the edge of your blade. Simply move your blade up and down for longer edge retention and sharpness. Watch out for seeds, bones, and frostbite as cutting them will blunt your blade or even cause the blade to break. For your own safety, avoid applying too much pressure to your blade. Always use a plastic or high quality food grade cutting board to keep your knife sharp for longer. Cutting on hard surfaces such as glass, marble or ceramic will prematurely dull your blade. A few drops of food-safe neutral oil will keep your exotic hardwood or stabilized wood handle in perfect condition. Micarta, G10 and compact laminate handles do not need lubrication.

Carbon Steel Maintenance

Even the most corrosion resistant steel can rust under certain conditions. Always keep your knife dry and clean after each use. If you use your knife in a saltwater environment, rinse it with fresh water after each use and dry it immediately. Carbon steel blades require a few extra steps to protect your blade. Carbon steel is particularly reactive to highly acidic products. That's why it's imperative that you rinse and wipe dry your knife after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade. After washing and drying your carbon steel blade, we recommend lubricating it with a neutral food grade oil. (Stainless steel blades do not need to be lubricated.) Apply a small amount of oil to the blade and distribute it evenly in a thin layer from ridge to edge. DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To grease the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store your blade in the provided cover or cover.

Please make sure your knife sheath is completely dry after outdoor activities.

GRINDING

We manufacture our knives by hand from premium quality steel. That's why our knives stays sharp for a long time, but every blade becomes dull after long use. We do not recommend machine sharpening. If you do not have enough experience in sharpening, seek professional hand sharpening assistance.