Care

Knives — Do not put knives in the dishwasher! This can potentially destroy the handle!

For stainless steel knives, simply clean with warm soapy water after use.

For forged steel knives, clean with warm soapy water, dry completely and coat with food grade mineral oil to the handle and blade to keep from oxidizing. If your blade begins to rust, use steel wool and food grade mineral oil to remove and treat. It is suggested that oil be applied to your blade once a month if not used.

Cutting boards:

Wipe down after use with warm soapy water but do not submerge in water. Once clean, coat with food grade mineral oil or butcher block conditioner to insure the beauty of your board for years to come.

A man is only as good as his word and as strong as his handshake. I will stand behind each and every knife that’s pulled from my forge to be free of defects in material and workmanship for the life of the knife, and will fix or replace with a new knife at my option.

I don’t know of any knives that are intended to be used as hammers, chisels, pry bars or screwdrivers. Well, that same good advice goes for my knives as well. You can appreciate i hope, I can’t warrant my knives against normal wear or misuse.  If your knife was damaged due to misuse, I can take a look at it and repair it for a reasonable fee. -Hicks