Recommendation? Knife Care for Customers

Diego_B

Diego_B

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Aug 17, 2020
Messages
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Although this question is intended for other knifemakers I am all ears to anyone that has any recommendations.

1. Knifemakers do you include anything to help the customer care for the knife you made? I see some makers that include a can of "Axe Wax" or something similar. Or do you make up something yourself like a mixture of Bee's Wax and Mineral Oil?

2. For the non-knife people that buy your knives do you give them instructions in how to care for the knife?
 
I do have a written set of instructions that I will email a customer if they request something. It covers hand sharpening on stones and care. I don't include anything with the knife when it's sold. I don't get as many requests as I once did either. Mostly I think a lot of folks are using set ups like Wicked Edge etc.
 
I include written instructions for basic care and use, i.e. don't put in a dishwasher, how to store properly, patinas if applicable, etc. I also have a write up about it on my web page so they can reference that after they've lost the paper.
 
Thanks guys! I know most people buying custom knives are generally educated when it comes to care but every know and then someone buys one as a gift I guess and might not have any clue on how to take care of it.
 
Michael Black said:
I include written instructions for basic care and use, i.e. don't put in a dishwasher, how to store properly, patinas if applicable, etc. I also have a write up about it on my web page so they can reference that after they've lost the paper.
Click to expand...
That's what I do as well
 
I give a sheet with the information on the specific knife, and a set of user instructions ... and a band-aid. Here an examples:

ABOUT YOUR KNIFE
This knife has a blade made from stainless Damasteel. RLW34 and PMC27 steels have been layered and manipulated to make the damascus pattern. The blade is hardened to a high hardness of Rochwell 62. The handle is stabilized and dyed maple burl. The knife style is sujahiki, which means "flesh slicer". It is designed for cutting fish and meats.

Care of Your Knife
This knife is very sharp!
Use it with care, especially when first using it, as it 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!

This knife will remain very sharp for a long time with careful use. It is intended to cut food items, and not as a box cutter, wood chopper, or screwdriver. Tools for those jobs can be bought at K-mart for a dollar or two.

If the knife ever needs sharpening or the edge gets chipped, I will gladly re-sharpen it. A professional sharpening service will be able to do it also. The use of proper sharpening angles and 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 knife!
A quality cutlery item will last several lifetimes and should be passed down to someone when you no longer have use for it. In Japan, high quality knives are considered family treasures and have been passed down for many generations.

I warrantee my knives for life. As long as I am able, I will repair or replace it if it gets damaged or broken in normal use.


_______________________________________________________May 4, 2016

Bladesmith Stacy Elliott Apelt, FSA Scot 1643282352536.png
 
Do any of you guys print out your instructions on anything fancy other than a sheet of copy paper? Where would you get certificates to print out?
 
You create them on your computer in WORD or another format. Store the document, and when you need it, you pull it up and change the specifics as needed. Printing on Ivory color heavy bond paper makes it nicer.
 
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