FAQ

I am happy to accept commissions for knives or swords/axes. Please email me and I will let you know if your project idea is the kind of thing I make. I take a 50% deposit upon accepting a commission, the remaining 50% and postage is payable upon completion. Please have a look around my website before contacting me about a commission to see if my style of work is right for you and check that my prices are acceptable.

 Yes. We will only sell a knife to someone who is over 18 years of age. We verify age by using a professional age verification service that checks your age against the electoral role if this does not work then we may require identification or a quick face to face video call to confirm that you are indeed over 18 years of age.

Your knife will arrive to you sharp.  I sharpen my kitchen knives with a convex edge, this is a sharp and very durable edge.

The best way to maintain the edge is by stropping the knife on a leather strop, this will keep the blade edge at its optimal sharpness.

Or use a butcher’s steel, this is a great way of keeping the blade at a good working sharpness. I would recommend a non-abrasive smooth steel as opposed to one of the ceramic or diamond ones. Keep your strokes gentle and do an even number of strokes on either side of the blade.

The easiest way I have found of sharpening your kitchen knives is with the Spyderco Triangle Sharpmaker. It’s a very easy to use sharpening system that will bring your blade back to a razor edge.

I have no connection with the Sharpmaker, however it’s what I use in the kitchen to keep my knives sharp. It’s simple and very effective and comes with a useful DVD. I am also happy to offer a sharpening and maintenance service for my knives POA.

I offer a guarantee against faulty manufacture for the lifetime of the knives. This does not cover abusive use of the knives or wear and tear. The handle materials on these knives are natural and as such, must be looked after. These knives will not respond well to being left soaking in a sink or (and it pains me to even think of it) put in a dishwasher. I would consider both of these actions as knife abuse.  Use them, clean them, dry them and they will remain beautiful for years to come.

Your knife will arrive sharp, please take care when using it!

High carbon steel makes for a great kitchen knife and will sharpen to a wonderfully keen edge, which keeps well.

There are a few things that you should do to care for your knife to assure that you have a long and wonderful relationship together.

Cleaning:

Firstly, your knife will come lightly oiled,  wipe the oil off the blade with a kitchen cloth before use.

After you have used your knife in the kitchen wash it in warm water and washing up liquid with a cloth or dish washing brush and dry it immediately. (If you leave a carbon steel knife wet it will rust)

Do not soak the knife in the sink as the natural handle materials will not appreciate it.

Your carbon steel knife will patina with use i.e. it will gain a thin coat of black magnetite (black iron oxide). This is quite normal and the layer of patina will protect the blade. I personally love the changing patina on the blade, it warmly reminds me of the timeless old sharp kitchen knives I admired so much as a child.

However if you want to clean the patina from the blade please use the Micromesh provided with the knife. Micromesh is a very fine abrasive cloth and if used wet while washing up will bring your blade back to a shine without damaging the blade or Damascus pattern. The Micromesh can be used again and again, just let it dry when you have finished using. If you wish you can give the knife a wipe over with vegetable oil to refresh the handle and coat the blade.

Be careful cleaning your knife blade as your knife is sharp!

Washing and then immediately drying your carbon steel knife is the one small duty of care that is required to keep your knife in tiptop condition.

NEVER PUT YOUR KNIFE IN THE DISHWASHER, these knives are made from carbon steel and the handles are wood, bone and horn. Washing your knife in a dishwasher will trash your knife.