Thank you for choosing a Lavish Blade knife. This page is where you register your warranty and find full care, sharpening, storage, and safety guidance for your blade. Please read the care section before first use — most blade damage we see is preventable.

1. Register Your Warranty

Registration confirms your purchase date and activates your warranty coverage. Please register within 30 days of receiving your knife.

2. What the Warranty Covers

Every Lavish Blade knife is made by hand and inspected before dispatch. Our warranty covers defects in materials and workmanship for the lifetime of the original owner.

Covered

• Blade cracking, chipping, or breakage under normal, intended use
• Handle scales loosening, splitting, or separating
• Pins, bolsters, or fittings working loose
• Tang failure or loss of structural integrity
• Manufacturing defects present on arrival

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 in transit after delivery

Making a Claim

Register first using the form above, then email thelavishblade@gmail.com with your Amazon Order ID and clear photographs showing the issue. We aim to respond within two business days. If a claim is approved we will repair or replace the knife at our discretion.

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. Dishwasher damage is not covered by warranty.
• 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, which voids warranty coverage.
• 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, 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 warranty claims, care questions, or anything else about your knife, email thelavishblade@gmail.com. Please include your Amazon Order ID so we can locate your purchase quickly.