It's seriously frustrating if your knife has started chipping! The edge and tip of a knife are exposed to some degree of damage when the knife is used. These parts are therefore not covered by warranty unless it is clear that there is a defect in the material.
Luckily, it can still be repaired. We have the knowledge and products to get you on your way with sharpening so that you can fix it yourself. If you'd prefer to find out right now which sharpening stone you should start with, click here. Do you simply want to know whether your damage is covered by warranty? Then read this article.
But first: prevention is better than cure. To reduce the chance of chipping, you of course need to know how chips happen.
The chance of chipping is obviously a lot higher with pocket knives or outdoor knives than with kitchen knives. You are using them 'in the wild' to cut countless different materials. It's conceivable that you could accidentally come across a stone subsurface or come into contact with metal. This is normally not the case with kitchen knives, but they can also get chipped.
Kitchen knives are made for cutting delicate products such as fruits, vegetables, meat and herbs. Not for cutting semi-defrosted products or bones, opening (plastic) packaging or cans, or moving cut items across the cutting board. If you want to do the latter, use the spine (back) of the knife, not the edge.
Are you convinced that there is a manufacturing defect? Then we will of course help you with this. Please send us a photo clearly showing the inside of the breakage, so that we can give an assessment of whether the damage is covered by warranty. However, we can't truly determine whether something is covered by warranty until we have physically examined the product. Click here to get in contact with us.
Asian steel offers extreme sharpness. As a result, you almost never have to sharpen these knives. Because of this hardness, you just have to be more careful when cutting hard vegetables, semi-defrosted products, old cheese or nuts. The edge and tip of a knife are exposed to some degree of damage when the knife is used. These parts are therefore not usually covered by warranty unless it is clear that there is a defect in the material.
To check whether the knife has chipped because its edge is too thin, you can carefully run the cutting edge along the edge of a table with light pressure. If the edge easily takes its form, the blade may have the manufacturing defect of being sharpened too thin. In that case, please send the knife back to us for examination.
If you'd like the knife to be examined by a specialist, we would like to hear from you, and we will send you the form that you can add to the parcel. Click here to get in contact with us.