Most of the knives I make are crafted from 80CrV2 or 26C3 high carbon steel—tough as hell, holds a killer edge, but they’re not stainless. Damascus knives are also not stainless unless you specifically request stainless Damascus, which adds around $700 to the price.
Here’s how to keep your blade in top shape:
If rust or patina forms:
Got questions or need help? Message me anytime—I’d rather talk blade care than see a good knife go neglected.
Keeping your blade sharp isn’t just about performance—it’s about respect for the steel.
If you’re ever unsure or need help getting your edge back, feel free to reach out. I’d rather walk you through it than hear your knife got chewed up by a $20 electric grinder.
All knives and products have a lifetime guarantee from manufacturer defects. I will not replace the knife if you decide to stress test the knife and destroy the edge, handle or other parts. You are responsible for care of your knife, including keeping non-stainless knifes well oiled.
Return and Refund policy:
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