10 YEARS WARRANTY

10 YEAR WARRANTY

We warrant our handmade knives to be free from defects in workmanship and materials, under normal residential use and conditions, for a period of ten (10) years from the original invoice date. Shipping and handling fees will be paid by the customer. We agree, at our option within the warranty period, to repair defects in materials or workmanship or to supply a repaired or refurbished product of equal value free of charge (excluding the cost of shipping, handling, packaging, return postage and return insurance to be incurred by the Customer). Any such repair or replacement is subject to verification of the defect or malfunction and proof of purchase confirmed by showing the model number on the original dated sales receipt. Since it is handmade, there may be defects 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 rust under certain conditions (e.g. salt water use). Please read the instructions below before use. Rust is not covered under warranty.

Attention

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

Blade 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 easily cause damage in our indoor activities, and an outdoor knife cannot be as precise as a chef's knife in the kitchen. Avoid making sideways movements with your knife as this will damage the edge of your knife. Just move your blade up and down for longer edge retention and sharpness. Be careful with seeds, bones and frozen ones, as cutting them will dull your knife and 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 sharper longer. Cutting on hard surfaces like glass, marble or ceramic will dull your blade 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 after each use and dry it immediately. Carbon steel knives require a few extra steps to protect your blade. Carbon steel is particularly reactive to highly acidic products. That's why it's imperative to rinse and wipe dry your knife after cutting anything acidic, like citrus fruits, 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 blade, we recommend lubricating it with a food-safe, neutral oil. (Stainless steel blades do not need oiling.) Apply a small amount of oil to the blade and distribute it evenly in a thin layer from spine to edge. DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To lubricate 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 upper or sheath provided.

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

GRINDING

We handcraft our knives from premium quality steel. Therefore, your (hawk knife) knife stays sharp for a long time, but every knife becomes dull after long use. We do not recommend machine sharpening. If you do not have enough experience in sharpening, get professional hand sharpening help.