-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
When you sell at a show
- Thread starter v-6
- Start date
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
Moderator
Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
- Messages
- 38,513
I often send or give a sheet with care instructions. This is for some high end VG-10 knives:
Care of Your Knives
These knives are incredibly sharp! They are made from VG-10, a Japanese high grade cutlery steel.
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. 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 E. Apelt, FSA,Scot
Here is another with more detailed instructions:
ABOUT YOUR KNIFE
This is a professional grade santoku knife. It is incredibly sharp. Use Extreme Caution when handling and using this knife.
The blade is made from CPM-154 stainless steel. It is a steel well suited for kitchen knives. The blade will stay sharp for a long time when used properly. It can be re-sharpened by hand if needed. Sharpen at a low angle, approx. 7-10 degrees. I will be glad to touch up the edge if needed. Do not use a kitchen knife sharpener.
The handle is made from top grade quilted maple burl. 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 PROFESSIONAL KNIFE IS A DELICATE TOOL. It is not a screwdriver, a pry bar, or a hammer. These tools 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
Care of Your Knives
These knives are incredibly sharp! They are made from VG-10, a Japanese high grade cutlery steel.
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. 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 E. Apelt, FSA,Scot
Here is another with more detailed instructions:
ABOUT YOUR KNIFE
This is a professional grade santoku knife. It is incredibly sharp. Use Extreme Caution when handling and using this knife.
The blade is made from CPM-154 stainless steel. It is a steel well suited for kitchen knives. The blade will stay sharp for a long time when used properly. It can be re-sharpened by hand if needed. Sharpen at a low angle, approx. 7-10 degrees. I will be glad to touch up the edge if needed. Do not use a kitchen knife sharpener.
The handle is made from top grade quilted maple burl. 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 PROFESSIONAL KNIFE IS A DELICATE TOOL. It is not a screwdriver, a pry bar, or a hammer. These tools 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