My knives are not intended for weapon usage, but they are weapons none the less, and must be treated with the same safety and respect as would any weapon. Buyer accepts all responsibility and liability for use and/or misuse of these items. By purchasing these items, buyer is agreeing to abide by all laws that apply to his or her area regarding possession and use of bladed items. In addition, buyer is stating that he or she is at least 18 years of age or older. Not responsible for knife or its use, beyond manufacturer defects after it leaves my shop.
Most knives I make are made out of 80Crv2 or 26C3, which are high carbon steels, but not stainless. Damascus knives are not stainless as well, unless customer would like to buy stainless Damascus, which adds $700 to cost of knives. Each of these knives must be kept oiled, and after cutting acidic foods like fruit, the knife must be rinsed off. All of these also should be hand washed, as leaving them in a dish washer can lead to flash rust. After washing, a light coat of food safe oil (I use olive oil) will protect them. Stainless knives do not need this care. High carbon knives and Damascus knives may develop a patina, or flash rust from mis-care. They can be cleaned with a high grit (400+) sand paper or 00 Stainless steel. If Damascus knives loose their pattern after cleaning, they can be soaked over night in a 1:1 ratio of instant coffee and water to bring the pattern back out. Fell free to message me for any questions on care.
I generally paint any projects either with a solid color, or a clear enamel. They do not require any further maintenance.
For 80CrV2 blades, any normal sharpening stone or device may be used, but I would avoid electric kitchen sharpeners or scissor type sharpeners.
For AEB-l stainless steel blades, the same methods may be used
Damascus blades may be sharpened with the same methods as well.
26C3 blades require a diamond sharpening stone, rod, or device
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