Route 83 Knife Warranty & Care

Route 83 knives are handcrafted from carefully selected materials and designed for lasting performance. Correct use, cleaning and storage will help preserve the blade, handle and finish for years.

Warranty and consumer guarantees

If you believe your Route 83 knife has a manufacturing fault, please contact us with your order details, a description of the issue and clear photographs of the knife. We will assess the product and provide an appropriate remedy in accordance with Australian Consumer Law.

Manufacturing faults may include defects in materials or workmanship that were present when the knife was supplied. Normal wear, natural variation in handle materials and hand-hammered detailing are not manufacturing defects.

Damage resulting from misuse, accidental damage, incorrect sharpening, unsuitable cutting surfaces, dishwasher use, prolonged exposure to water, improper storage or failure to follow the care instructions below may not constitute a manufacturing fault.

Our goods come with guarantees that cannot be excluded under Australian Consumer Law. You are entitled to a replacement or refund for a major failure and compensation for any other reasonably foreseeable loss or damage. You are also entitled to have goods repaired or replaced if they fail to be of acceptable quality and the failure does not amount to a major failure.

To discuss a warranty concern, please contact Route 83 through our Contact page.

Simple everyday care

Route 83 stainless-steel blades need no special care or routine oiling. Wash by hand with mild detergent, rinse and dry. Finished hardwood handles need no routine oiling; optional food-safe oil can enhance their appearance. Keep the edge sharp as needed.

Clean around the handle-to-blade junction. Avoid soaking and dishwasher cleaning.

Natural handles

Natural wood and antler vary in colour and grain. Wood handles develop a patina with use. These cosmetic differences do not change the blade’s geometry or cutting performance.

Cutting, sharpening and storage

Use a wood or food-safe plastic cutting board. Use each knife for its intended task; avoid twisting, prying or cutting bone with kitchen, boning and carving knives.

Maintain the existing edge angle with a suitable sharpening stone, or use a professional sharpening service. Store clean and dry in a protective box, knife block, sheath or suitable magnetic holder.