Warranty and Knife Care
Our high carbon knives are made to last a lifetime if properly cared for. Like all kitchen knives, they will require maintenance to get the best performance out of them. Please see the below section on how to care for your knife.
Warranty
We ask for a 50% deposit before we start the manufacturing process. We will keep you updated on the progress of your knife throughout the manufacturing process. The 50% deposit will be refundable up until we begin with the custom handle or any engraving on the blade, at which point it is no longer possible to cancel the order. Don't worry though, we'll confirm with you before we begin!
We warrant all our goods against any defects for six months of normal use, from the time we supplied the goods. This is the statutory warranty in terms of the Consumer Protection Act 68 of 2008.
We warrant that our goods are reasonably suitable for the purposes for which they are generally intended; are of good quality, in good working order and free of any defects, and will be useable and durable for a reasonable period of time, having regard to the use to which they would normally be put.
If your knife does not satisfy the above requirements, you may, within six months after delivery, return your knife to us for repair or replacement.
This warranty does not include water damage to the blade or handle, rust, chipping the blade on hard objects, snapping the blade, or the nadle loosening due to submersion in water. Handle replacements are applicable only if the wood bursts due to drying out (to prevent this, oil the handle every now and then if the knife is not regularly used).
Knife Care
High carbon knives differ from normal stainless steel kitchen knives in several ways, the first and foremost being the material that the blade is made of. High carbon steel is much harder than stainless steel and thus the knife can retain a sharp cutting edge for a much longer time due to its high carbon content. The downside to the high carbon content of the knife is that it’s more vulnerable to corrosion, however, this is easily avoided by keeping the knife free of moisture whilst being stored, and wiping the blade with food-grade mineral oil after use (alternatively any oil used in the kitchen will do, mineral oil is slightly better as it does not spoil and become sticky over time).
The knife will develop a greyish patina over time, similar to how a bronze statue turns green. It is important to let the knife build up this patina as this acts as a protective layer against rust and corrosion, and each knife’s patina is unique, adding character to a well-used knife.
Ideal storage for a high carbon knife is either a magnetic wall mount or a container that prevents most moisture from entering.
Summary
Always store the knife in a dry area.
Remove all moisture from the blade after use.
Rub the knife down with oil before storage.
Avoid cutting on hard surfaces such as marble countertops (wooden or composite cutting boards are recommended).
Avoid frozen items and dense bones.
NEVER EVER put this knife in the dishwasher or leave it in the sink.