​handcrafted knives
​by Sergio Muelle,  AWCF
Handmade Knives, carefully crafted with an absolute holistic approach. All aspects; from the forging of the blades, working of the wood for the handles and even melting of brass or bronze for components such as ferrules, guards and pommels are done by hand in the workshop.  Fully bespoke and personalised knives with 100% of client's input towards the design, from concept, style and characteristics, to finished item.

Caring for a Carbon Steel Blade

My knives are Not Stainless Steel so water is not a friend! Needless to say, yet none the less:
                        NEVER PUT YOUR KNIFE IN THE DISHWASHER! 
Though shiny when new, the knife will gradually darken with a graphite coloured sheen. When cutting certain vegetables and fruits (onions, lemon…) you might notice a greyish colouration occurring. This is perfectly normal, it’s a natural oxidisation which is not harmful in any way. In time, the blade will develop its unique patina.
It is essential to wash and thoroughly towel dry the knife as soon as done using it. Leaving it for later or in the sink will allow moisture to begin corroding the blade. Drying will also protect the handle, even if it has been treated and oiled, soaking is of no benefit.
Giving the blade a more aggressive, thorough scrub with a scourer and the handle with a sponge using warm soapy water is recomended.  Thoroughly drying with a clean cotton towel and applying a little dab of any food grade oil (I use traditional Japanese Camellia Oil)  or even cooking oil (only if the knife is in constant use as cooking oils will denaturalise and allow rusting with time), with a clean cotton cloth is essential to keep a healthy blade. Tung or teak oil can also be applied to the handles by using a different cloth. Contrary to certain sources, never use lard or other animal fat! This will only seriously corrode the blade and negatively affect the handle.
If you are to leave the knife out of service for a period of time, make sure to leave it well oiled (mineral oils or gun oil can now be left on the blade). Its good practice to wrap blade and handle with their respective cloths used for oiling. It's convenient to give the knife a good wash before using again.
Ceremony and rituals are ways of making sure that a process is properly executed without omitting any step. This is a good chance to start your very own ceremony or ritual!

Lifetime Guarantee 
All my knives have a lifetime guarantee. By lifetime, I mean my professional existence as a knife maker, I would expect my knives will outlive me!  It covers for any critical flaws in the blade that might have gone undetected in the process of making it and likewise, structural flaws in the handle or its attachment.
Each knife is designed to fulfil a specific purpose, this defines its construction and the tempering and characteristics of the blade.
Damage induced by the irreverent use of the knife as a screwdriver, hammer or any other function than the one it was destined for can make this guarantee void.
Neglecting to provide the basic care for the knife, may result in severe damage and also invalidate this guarantee.
Artisan made knives might show very minor ‘flaws’ intrinsic to the nature of their making but, should not compromise their performance or durability. I consider these to be idiosyncrasies of each item and should be understood as such by the new owner or should be queried upon delivery.

Post Sales Services
Your knife will change with time; the blade will darken, the handle might develop an unwanted layer and, depending on your sharpening skills, the edge might need to be redefined on the whetstones. This is why I am more than happy to offer you a Once a Year Free of Charge Refurbishment. You only pay for postal services. Should you prefer this service to be more continuous please contact me to arrange details and charges.
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Sharpening and Honing require practice, patience and an understanding not always in harmony with the enthusiasm of a knife owner. The edge of a knife must always be sharp; a blunt knife can be more dangerous as you have to apply more force to push it through. There are many methods of sharpening and its really up to you to decide which one to use. I will always prefer using whetstones. For daily maintenance I suggest honing with a good quality sharpening steel. Modern diamond coated or ceramic steels are easy to use and more effective than the more traditional ones. Don’t put excessive pressure on the blade, remember you’re sharpening and not trying carve! The motion has to be towards the edge and not away. (a quick internet search will land you with no end of videos and images of ‘how to do’.
The knife must be gently reminded of its edge before being put away. And please;
Don’t keep knives loose in a drawer! Not only is it a health and safety issue, more importantly(!), it will damage the edge of your knives.