TERMS & CONDITIONS
I have crafted this knife for you to enjoy for a lifetime. If the knife fails due to a defect in material or workmanship, please contact me. If I am still making knives, I will repair or replace the knife at my option.
Please note: my knives were made to cut. Screwdrivers, shovels, pry bars, hammers and axes were invented to do things that knives (at least MY knives) should not do. I am not responsible for any improper use or abuse of my knives.
Kevin Cross, my successors or heirs, will not be liable for any damage to person or property that may arise from the use or misuse of any knife made by Kevin Cross.
CARE OF YOUR KNIFE
A fine kitchen knife should never be put in a dishwasher or placed in a sink full of water and just left to “soak.” Your risk ruining your knife or even cutting the heck out of yourself reaching into that sink full of hot soapy water!
Gently wash your knife by had using warm water and a mile detergent or soap and then immediately wipe it dry. If your knife is high carbon steel or Damascus you will want to put a thin layer of oil on your blade before returning the knife to your knife block or rack. (A fine knife should never be just thrown in a drawer with other knives, this will chip and dull your edge.)
Kitchen cutlery must be sharp to properly prepare your food. While you are working, a few strokes with a ceramic or metal knife “steel” will maintain your honed edge. Sharpening may be achieved using your choice of stones (oil or water), or ceramic-type pull through sharpener. Sharpening angle is 15 degrees per side.
A wood or plastic cutting board is best for your knife. A glass, ceramic, tile or metal cutting surface might look nice, but it will quickly dull your knife and potentially damage it beyond repair.
My hunting, camping and fishing knives are crafted to give you a lifetime of service if properly used. Please make sure your knife is sharp before you go in the field, woods or on the water. We all carry stones or rods with us to touch up our knives while we are playing but if they start out dull, we are not going to have as much fun and will more easily get cut by the dull knife.
My fillet knives are sharpened at 10 degrees, hunting and camping knives at 18-20 degrees and choppers at 25 degrees.
Your knife should be washed with a mild detergent or soap and warm water and then dried.
It should not be stored for a long period of time in a sheath, this will damage your knife.
A couple of general things:
1. Even stainless steel will stain or rust, and
2. A product such as Renaissance wax can be applied to your handles and blades to restore luster and preserve them. Please be VERY careful waxing and buffing a sharp blade.