Online Knife Shop

For some of my knives, I use recycled steel. I am usually pretty sure what type of steel it is and I do a lot of heat treatment experiments with the steel so that I can give it the proper heat treatment. The way that I construct my knives ensures the long-lasting serviceability of the knife. Natural materials have the inclination to swell, shrink or even crack. Although I take great care to treat them with materials that help to diminish that natural occurrence, I can’t guarantee that it will not happen. 

Having said that, I will be happy to repair or even replace your knife if it gets damaged resulting from my craftsmanship*. However, if the damage is the result of misuse or abuse, I may ask for payment for the repair work. 

There will be a time that you won’t be able to re-sharpen your knife, especially after extensive usage and sharpening. If you reach that point with my knife, bring it to me and I will re-establish the cutting edge again for free*.

*Providing I am still in the business and still have all the necessary tools

If for some reason you decide that what you purchased from me is not what you wanted, you have the right to return it to me and get a full refund. You may return it to me within 14 days of purchase. You must return the item in the same condition that you got it from me, unused and undamaged. When you post it back to me, the posted item must be sent registered and signed-for post at your expense. Upon its return, I will refund you within a day or two for the price that you paid for the item (including the original postage).

My knives are made of high carbon steel. Carbon steel, unlike stainless steel, is prone to rusting if not properly treated but it is very good steel for making knife blades. It has been used for this purpose for millennia. Unlike stainless steel, it is very easy to sharpen and I like my knives to be easy to sharpen, especially if I am in the field. I don’t have the patience to spend hours sharpening it with special tools. 

A knife is not a crowbar or axe! It is designed to cut, slice, carve and chop soft materials. 

Keep it dry. Once you finish using it, pat it dry and grease it. You can use nearly any type of oil or grease depending on what you use the knife for. Even the grease from the bridge of your nose will provide excellent grease! 

Don’t put it in the dishwasher (or washing machine for sure).

Most of my knife handles are finished with a natural finish. With usage, it will wear out. Simply give it a coat or two of boiled linseed oil, furniture wax or beeswax, polish with a rag and it will be good as new. When not in use, keep it in a dry environment.

The edge of the knife keeps its sharpness in direct relation to its blade geometry and material. No knife can be sharp forever. After extensive use, you will have to hone the knife edge. You can use sharpening steels or ceramic rods, fine sharpening stone, natural or artificial stone or diamond. In short, the internet is full of instructional videos and tutorials. It is not rocket science. 

There will come a time when you won’t be able to keep your knife sharp. You will have to re-establish the knife edge (and sometimes the bevel geometry). That task can be done by a professional (or by you if you know what you are doing; it is not that difficult). 

However, if you bring your knife to me, I will do it for free. I sometimes attend summer shows and if you bring the knife there, I can do it for you on the spot.