Thank you for choosing a Lavish Blade knife. Every blade is hand-forged by our own smiths at our workshop in Wazirabad, Pakistan, then imported, inspected and shipped from our US fulfillment center in New Caney, Texas. This page is where you register your knife and find full care, sharpening, storage and safety guidance. Please read the care section before first use — most blade damage we see is preventable.

1. Register Your Knife

Registration is optional. It simply records your purchase with us so that we can help you faster if you ever need us, and so we can send care reminders if you want them.

2. Damaged or Defective on Arrival

Every Lavish Blade knife is made by hand and inspected before it leaves our US fulfillment center. If your knife arrives with a manufacturing defect or with damage caused in transit, we will replace it or refund you in full, including return shipping.

Please contact us within 7 days of delivery so we can resolve it quickly. This cover applies to faults present when the knife arrives. It is not a lifetime warranty.

Covered

• Manufacturing defects present on arrival — cracks, chips, loose pins or bolsters, separated handle scales
• Damage caused in transit
• Wrong item received

Not Covered

• Normal wear, including edge dulling and patina formation on carbon steel
• Rust or corrosion resulting from improper drying, cleaning, or storage
• Damage from prying, throwing, batoning, chopping bone or frozen material, or use as a screwdriver or chisel
• Damage caused by dishwasher use
• Damage from third-party sharpening, grinding, or modification
• Cosmetic variation inherent to handmade production, including differences in Damascus pattern, resin swirl, and wood grain
• Loss, theft, or damage occurring after delivery

How to Report It

Email thelavishblade@gmail.com within 7 days of delivery with your order number and clear photographs showing the issue and the packaging. We aim to respond within two business days. If your report is approved we will replace the knife or refund you in full, and we cover return shipping.

Bought from lavishblade.com? You also have 30 days to return an unused, unsharpened ready-made knife for any reason. Custom and engraved pieces are final sale. See our Refund Policy for full details.

3. Care Instructions

Washing

• Hand wash only. Never place any Lavish Blade knife in a dishwasher. Dishwasher detergent is highly alkaline and will pit the steel, dull the edge, and split natural handle materials.
• Wash with warm water and a small amount of mild dish soap, using a soft cloth or sponge.
• Wipe from the spine toward the edge, never along the edge.
• Avoid steel wool, scouring pads, and abrasive cleaners.
• Do not soak the knife or leave it sitting in a sink of water.

Drying

• Dry immediately and completely after every wash — this single habit prevents nearly all rust.
• Use a soft, dry cloth. Do not air dry.
• Pay particular attention to the join between blade and handle, where moisture collects.

Oiling

• Damascus and high-carbon steel are reactive and require periodic oiling. High-carbon stainless and stainless require it less often but still benefit.
• Apply a thin coat of food-safe mineral oil, camellia oil, or a purpose-made blade oil to the whole blade using a soft cloth.
• Oil after every few uses, and always before storing the knife for an extended period.
• Natural wood and bone handles benefit from occasional oiling as well, which prevents drying and cracking.

Sharpening

• A whetstone gives the best result. Start with a coarse grit (around 400–1000) to re-establish the edge, then finish on a fine grit (3000–6000) to polish it.
• Soak water stones for 5–10 minutes before use, per the stone manufacturer's guidance.
• Maintain a consistent angle of roughly 15–20 degrees per side for kitchen and utility blades. Draw the blade across the stone with light, even pressure, alternating sides.
• Use a honing rod between sharpenings to realign the edge — honing straightens, sharpening removes metal.
• Avoid pull-through sharpeners and powered grinders. They tear the edge and remove far more steel than necessary. Heat from a powered grinder can also ruin the heat treatment.
• If you are not confident sharpening by hand, a professional sharpening service is a reasonable alternative.

Storage

• Store in a dry environment at stable room temperature. Humidity is the primary cause of rust.
• Do not store a knife inside its leather sheath long term. Leather is tanned with salts, retains atmospheric moisture, and will corrode a blade left in it for weeks. Use the sheath for carry and transport; store the knife outside it.
• A knife block, magnetic strip, blade guard, or lined drawer insert are all suitable.
• Never store knives loose in a drawer — it damages the edge and creates a hazard when reaching in.
• For long-term storage, clean, dry, oil generously, and wrap in a non-abrasive cloth.

If Rust Appears

Light surface spotting can usually be removed. Apply a small amount of oil and rub gently with a soft cloth or a wine cork. For more stubborn spots, a paste of baking soda and water applied with a soft cloth works well. Rinse, dry completely, and re-oil. Do not use aggressive abrasives, which will scar the Damascus pattern.

4. Safety & Usage Guide

General Handling

• These blades ship razor sharp. Treat every knife as sharper than you expect on first handling.
• Always cut away from your body and keep your free hand behind the cutting edge.
• A dull knife is more dangerous than a sharp one — it requires more force and is far more likely to slip. Keep the edge maintained.
• Never attempt to catch a falling knife. Step back and let it land.
• Carry a knife with the blade pointed down and the edge facing away from your body.
• Pass a knife to another person handle first, or set it down and let them pick it up.
• Never leave a knife in a sink of soapy water where it cannot be seen.

High-Carbon and Damascus Blades

• High-carbon and Damascus steels hold a superior edge but are reactive — they will stain and rust if left wet or exposed to acidic foods.
• A grey or blue patina developing over time is normal, is not a defect, and actually helps protect the steel.
• Wipe the blade during use when cutting acidic ingredients such as citrus, tomatoes, or onions.
• These steels are harder and therefore more brittle than soft stainless. They are not designed for lateral force — do not twist, pry, or use the blade as a lever.

Intended Use

• Kitchen and chef knives are for food preparation on wood or soft plastic boards. Glass, stone, ceramic, and steel surfaces will chip the edge.
• Hunting and bushcraft knives are for field dressing, carving, and general outdoor utility.
• Swords, daggers, athames, and replica pieces are decorative and ceremonial items. They are not designed, tested, or sold for combat, sparring, cutting practice, self-defense, or contact of any kind.
• Do not use any knife for prying, throwing, hammering, or chopping bone or frozen material.

Legal and Age Requirements

• Our products are sold to adults aged 18 and over.
• Keep all blades out of the reach of children.
• Knife laws vary by country, state, and municipality. You are responsible for knowing and complying with the laws that apply where you live and where you carry.

5. Contact

For damage reports, care questions, or anything else about your knife, email thelavishblade@gmail.com or call +1 689 227 5203, Monday–Friday, 9am–5pm US Central Time. Please include your order number so we can find your purchase quickly.