Certificate of Authenticity/Warranty

Patrice Lemée

Patrice Lemée

Joined
Aug 13, 2002
Messages
5,703
I am working on my first knife for sale so I figure I better start making some kind of certificate to include with it. I found a few examples of warranties that will help me draft something. Not easy I tell you, anywho...

My biggest question was how do you identify the knife on the certificate. Specs are fine but can apply to many knives. I've seen some using serial numbers but I am not sure how this works. I really don't feel like putting a number somewhere on the knife. Maybe a picture of the knife as part of the certificate? How do you guys do it?
Also, is the sale price something that should be included?

Any info would be greatly appreciated.
 
Nice, When should I expect it?:D
When I get on my other computer I will email you a copy of mine...
 
I give a knife care and warranty sheet with each knife. On the top of the sheet is the info on the knife and when I sold it. The info includes the blade material and handle material, and the knife type. There is a "Notes:" line where I make comments about any rarity of handle material or other hardware feature, like "Made to order for John Doe". The knife number is only for inventory and checking the price list sheet. It is not engraved on the knife. It is on a round sticker placed on the blade.The sticker also has the blade material and handle material on it, as these are FAQs.The sheets are made up when I finish the knife, and already have the info on them, so I just go to the file folder and pull out the corresponding sheet.

The care sheet gives some good info on use and care of the knife, as well as warranty info.

Here is one of them for high end kitchen knives:

Knife Number_____________; Date______________
Blade_____________; Handle__________________
Notes______________________________________

Care of Your Knives
These knives are incredibly sharp!
Use them with care, especially when first using them. They will cut much faster and with less friction than most knives.

When done with the knife, rinse it off and set it out of the way. As soon as is practical, wash the knife carefully by hand, dry, and store away safely. NEVER put a quality knife in the dishwasher !


These knives will remain very sharp for many years with careful use. They are intended to cut food items, and not as box cutters, wood choppers, or screwdrivers. Tools for those jobs can be bought at K-mart for a dollar.

If the knife ever needs sharpening or the edge gets chipped I will gladly resharpen it at no charge. A professional sharpening service should be able to do it also. The use of diamond stones is necessary to get a proper edge.

As with any polished wood handle, the surface may dull somewhat with age and use. This can be re-buffed by me or a competent woodworker.

Enjoy your new knives !
These quality cutlery items will last several lifetimes and should be passed down to someone when you no longer have use for them. In Japan, high quality knives are considered family treasures and have been passed down for many generations.



Stacy Elliott Apelt, FSA Scot
Bladesmith




Here is another for fillet knives:

Knife Number_____________; Date______________
Blade_____________; Handle__________________
Notes______________________________________

ABOUT YOUR KNIFE
This is a quality fillet knife. It is incredibly sharp. Use Extreme Caution when handling and using this knife.

The blade is made from a high grade stainless steel, which has been cryogenically treated to increase the hardness and durability. It is a steel well suited for slicing knives. The blade will stay sharp for a long time when used properly. It can be re-sharpened by hand if needed. Sharpen by hand, at a low angle, approx. 7-10 degrees. I will be glad to touch up the edge if needed.

The handle is made from top grade wood. It has been stabilized with resins to make it resistant to absorption and warping. It needs no special care beyond wiping off and drying. If it becomes dulled with age and use, it can be easily buffed and return to a beautiful luster. I will always be glad to do this if needed.



SOME BASIC USE ADVISE:
A QUALITY KNIFE IS A DELICATE TOOL. It is not a screwdriver, a pry bar, or a hammer. Tools for those jobs are inexpensive and can be bought at the dollar store, and thrown away when broken. Your knife will last many lifetimes, with care.
Wash by hand ,dry carefully, and put away after use. Never put in a dishwasher. Use for the purpose intended. This knife was made to slice things, such as vegetables, fruits, and meats. It is not intended for heavy chopping , due to the very fine edge. It is not intended to cut wood, bone, cardboard, or for gardening, etc.


If this knife needs sharpening, repair, or the handle needs buffing, return it to me for free service .

Stacy E. Apelt, FSA,Scot
sapelt@cox.net
 
A picture is worth a thousand words. Include the name of the original buyer along with date purchased. Establish provenance for the knife.

Your work is looking really good, Patrice.:thumbup:
 
Thanks guys. Stacy, I appreciate. That gives me the info I need to make one of my own. It might sound a little like yours and a few others I found so I hope it's ok. Not that many way to say the same thing.

Ryan, you might change your mind when you see the knife. ;) Thanks for the email.
 
Fred.Rowe said:
A picture is worth a thousand words. Include the name of the original buyer along with date purchased. Establish provenance for the knife.Your work is looking really good, Patrice.:thumbup:
Click to expand...

Thanks Fred. I should have known that, having watched so many episodes of The Road Show. :o Thanks also for the good words, starting to sell knives is stressing the crap out of me.
 
Yes, many ways to do this.

Feel free to use as much or all that you wish, Patrice.
 
Yeah I do a date and the name of the purchaser. I also leave a line underneath the purchaser in case they sell it they can put the new owners name. I also add materials used and any special notes.
 
The few knives I have sold or given away I just typed up a description of the knife, what it was made from, how to care for it. I have made so few it is easy for me to keep track of who has what.
 
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