10 YEARS WARRANTY

10 YEAR WARRANTY

We warrant our handmade knives to be free from defects in workmanship and materials for a period of ten (10) years from the original invoice date, under normal residential use and conditions. Shipping and handling charges are to be paid by the customer. During the warranty period, we agree to repair any defects in material or workmanship, at our option, or to replace a repaired or replaced product of equal value free of charge (excluding shipping, handling, packaging, return postage and insurance to be provided by the customer). Such repair or replacement is subject to verification of the defect or failure and proof of purchase, as confirmed by the model number on the original dated sales receipt. Since it is handmade, there may be defects or inconsistencies in the knife 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 may rust under certain conditions (e.g. salt water use). Please read the following instructions before use. Rust is not covered by the warranty.

Attention

Handle with care. Extremely sharp. Keep away from children.

Blade Maintenance

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

Please always use your knife according to its recommended use. A kitchen knife can easily be damaged in our domestic activities and an outdoor knife cannot be as precise as a chef's knife in the kitchen. Avoid sideways movements with your knife as this will damage the edge of your knife. For longer edge retention and sharpness, move your knife only up and down. Be careful with seeds, bones and frostbite as cutting them will dull your knife and even cause it to break. For your own safety, avoid putting too much pressure on your knife. Always use a plastic or high-quality food-grade cutting board to keep your knife sharp longer. Cutting on hard surfaces such as glass, marble or ceramic will dull your knife prematurely 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 to be oiled.

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 and dry it immediately after each use. Carbon steel knives require a few extra steps to maintain your knife. Carbon steel is particularly reactive to highly acidic products. For this reason, it is imperative that you rinse and wipe your knife dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your knife. After washing and drying your carbon steel knife, we recommend oiling it with a food-safe, neutral oil. (Stainless steel knives do not require oiling.) Apply a small amount of oil to the blade and spread it evenly in a thin layer from the spine to the edge. DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil 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 knife in the provided sheath or case. If not in use for a long time, store it outside the sheath and in a dry place.

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

GRINDING

We handcraft our knives from high quality steel. That's why your (hawk knife) knife will stay sharp for a long time, but every knife will become dull after long use. We do not recommend sharpening with a machine. If you do not have enough experience in sharpening, get professional hand sharpening help.