FREQUENTLY ASKED QUESTIONS
Everything you need to know about your Route 83 knife — from how they're made and the steels we use to natural handle materials, care, performance and longevity.
Q: ARE ROUTE 83 SOLID HARDWOOD AND ANTLER HANDLES COVERED UNDER WARRANTY?
Yes. Our solid American walnut, Italian olive, ebony and natural antler handles are covered against manufacturing defects under the Limited Lifetime Warranty for the original owner, subject to the warranty terms. Hand wash, rinse and dry immediately; do not soak or use a dishwasher. Finished hardwood handles need no routine oiling. Optional food-safe oil can enhance their appearance. Normal wear, misuse and damage from improper care are not manufacturing defects. Read the warranty.
Q: WILL THE BLADE CHIP WHEN TRIMMING AROUND RIBS OR HEAVY BARBECUE CUTS?
Made for clean, controlled trimming and slicing, with steel and blade geometry selected for practical toughness and lasting sharpness. Chipping is unlikely with correct use. Cutting through bone, twisting, prying or striking hard surfaces can damage the edge.
Q: HOW ARE US ORDERS SHIPPED, AND WHERE DO RETURNS GO?
Continental US orders ship from our US fulfillment centers with free tracked shipping. Orders ship in 1–2 business days; delivery time depends on the destination. US returns and exchanges are handled locally through our Florida fulfillment address. Contact support@route83knives.com for return instructions before sending anything. Our 30-day return conditions apply. Read the shipping and return terms.
Q: ARE ROUTE 83 KNIVES HANDMADE?
Route 83 knives combine skilled handwork with controlled, repeatable production. Around 30 steps go into making each knife, with 27 completed by hand. Each knife is worked on individually through shaping, grinding, handle fitting, finishing and sharpening, followed by final inspection for fit, finish and function. Hand finishing allows close attention to each knife while established specifications maintain consistency in blade geometry, hardness and performance. Natural materials may vary in grain and color, but precision and consistency are not left to chance.
Q: WHAT STEEL DOES ROUTE 83 USE?
We select steel according to the job each knife is designed to do. Classic knives use German 1.4116 stainless steel hardened to 56–58 HRC, with selected models using Japanese AUS-8 at 57–59 HRC. Signature knives use a Japanese VG-10 cutting core hardened to 60 HRC ±1 with layered stainless Damascus cladding. Each is chosen to balance edge retention, toughness, corrosion resistance and ease of maintenance.
Q: IS DAMASCUS STEEL BETTER THAN GERMAN STEEL?
Not necessarily. A harder steel can hold an edge longer, but hardness alone does not make a better knife. Toughness, corrosion resistance, ease of sharpening and the intended use of the knife all matter. Our German 1.4116 steel is particularly well suited to durable everyday knives, while the VG-10 core used in our Signature Damascus knives provides greater edge retention. We choose the steel to suit the knife rather than simply chasing the highest hardness number.
Q: WHAT IS ROUTE 83 DAMASCUS STEEL?
Route 83 Signature knives use a Japanese VG-10 stainless steel cutting core hardened to 60 HRC ±1, surrounded by layers of stainless Damascus steel. The VG-10 core forms the cutting edge and provides edge retention, while the layered cladding creates the distinctive Damascus pattern and protects the core. Each blade is individually finished, so the pattern will vary slightly from knife to knife.
Q: WHICH ROUTE 83 STEEL SHOULD I CHOOSE?
There isn't one steel that is best for every knife or every user. Route 83 selects steel according to the job the knife is designed to do. German 1.4116 offers excellent toughness, corrosion resistance and straightforward sharpening, while Japanese AUS-8 provides a balance of toughness and increased edge retention. Our Signature VG-10 Damascus knives are harder and provide greater edge retention for users who prefer a finer, longer-lasting edge.
All three are stainless steels chosen for practical everyday use. The right choice depends more on the knife and how you intend to use it than simply choosing the hardest steel.
Q: HOW SHOULD I USE A ROUTE 83 KNIFE SAFELY?
Use a stable cutting board and keep your knife sharp, as a sharp knife requires less force and is easier to control. Cut away from your body, keep fingers clear of the blade and use each knife for its intended purpose. Do not use kitchen knives for prying, twisting, cutting bone or other tasks they were not designed to perform.
Q: WHAT ARE ROUTE 83 HANDLES MADE FROM?
Route 83 handles are made from solid natural materials, including olive, ebony and walnut hardwoods, as well as natural antler. We choose real materials for their feel, durability and individual character rather than using plastic or engineered wood composites. Natural grain, color and texture vary from handle to handle, making each knife subtly individual without compromising fit or finish.
Q: WHY DOES ROUTE 83 USE NATURAL HARDWOOD INSTEAD OF PAKKAWOOD?
Pakkawood is an engineered material made from layers of wood veneer combined with resin. It is widely used in knife handles because it is stable, consistent and resistant to moisture. Route 83 takes a different approach. We prefer solid natural hardwood for its feel, grain and the way it develops character with use. Our hardwood handles can also be maintained and refinished over time rather than treated as a synthetic component.
Q: WHY DOES MY KNIFE LOOK DIFFERENT FROM THE PHOTOGRAPHS?
Natural hardwood and antler vary in grain, color and pattern, while Damascus blades have individual patterning created by their layered construction and finishing. These variations are expected and mean no two Route 83 knives are exactly alike. The variation is cosmetic — blade specifications, hardness, geometry and quality standards remain consistent.
Q: HOW ARE ROUTE 83 KNIVES DESIGNED AND TESTED?
Route 83 knives are developed through prototypes, testing and refinement rather than appearance alone. Handle design was developed with input from a surgeon, bringing an understanding of hand position, control and prolonged use. Blade profiles and individual designs are tested and refined with chefs and pitmasters. Our work with world champion pitmaster Moe Cason involved multiple prototypes and changes based on real-world use and feedback before production.
Q: HOW LONG SHOULD A ROUTE 83 KNIFE LAST?
A well-maintained Route 83 knife is made for years of regular use. The steels are selected for durability and the solid natural handles can be maintained and refinished over time. Blades can be sharpened repeatedly as their edges wear. Our philosophy is simple: buy well, look after it and keep it for as long as possible.
Q: ARE ROUTE 83 KNIVES MADE FOR EVERYDAY USE?
Yes. Route 83 knives are designed as working knives, not display pieces. Blade shape, steel, hardness, handle proportions and balance are selected around the intended use of each knife. They are made for regular use by home cooks, chefs and pitmasters, with materials chosen to balance cutting performance, durability and practical maintenance.
Q: DO ROUTE 83 BLADES REQUIRE SPECIAL CARE?
No. Route 83 uses stainless steels selected for performance, durability and practical everyday use. They can be used across normal food preparation, including acidic ingredients such as citrus, tomatoes and vinegar, without the additional care associated with reactive high-carbon steel.
Unlike non-stainless carbon steel, Route 83 blades do not need to be oiled after use to prevent rust. Simply wash the knife by hand, dry it and store it normally. The stainless steels we use provide strong corrosion resistance while maintaining the edge performance appropriate to each knife.
Q: HOW SHOULD I CLEAN AND CARE FOR MY ROUTE 83 KNIFE?
Route 83 knives require straightforward care: hand wash with warm water and mild detergent, clean around the handle-to-blade junction, rinse and dry immediately. Do not soak the knife or put it in a dishwasher. Finished natural hardwood handles require no routine oiling or an olive-oil-and-vinegar mixture. If desired, an occasional application of suitable food-safe oil can enhance the wood’s appearance; wipe away any excess. Keep the blade sharp as required.
Q: DO WOOD HANDLES NEED AN OLIVE-OIL-AND-VINEGAR MIXTURE?
No. Route 83 finished natural hardwood handles do not require routine oiling or an olive-oil-and-vinegar mixture. Hand wash with mild detergent, rinse and dry immediately. Optional food-safe oil is for appearance, not a substitute for cleaning.
Q: ARE NATURAL WOOD HANDLES HYGIENIC?
Handle hygiene depends on construction, condition and cleaning as well as material. Open or poorly sealed joints can retain food residue on wood or applied plastic handle scales; a properly fitted joint is not automatically an open gap. Clean the handle-to-blade junction, rinse and dry immediately, and check for cracks or loose parts.
Research has reported antibacterial activity in olive root-wood extracts and ebony sawdust fractions, and different bacterial survival on black walnut surfaces. These findings depend on species, treatment and test conditions; they do not establish self-disinfection in finished Route 83 knife handles. Washing and drying remain essential.
Research: olive root-wood extracts; ebony sawdust fractions; black walnut and other surfaces.
Q: WHAT CUTTING BOARD SHOULD I USE?
Wood and quality synthetic cutting boards are both suitable for Route 83 knives. Avoid cutting directly on glass, stone, ceramic or metal surfaces, as these are considerably harder than a knife edge and can dull or damage it. This applies to any quality kitchen knife.
Q:HOW SHOULD I STORE MY ROUTE 83 KNIFE?
Store your knife so the cutting edge is protected from contact with other knives and hard objects. A knife block, magnetic knife holder, blade guard or the original Route 83 box are all suitable. Avoid storing an unprotected knife loose in a drawer, where contact with other utensils can damage the edge.
Q: HOW OFTEN SHOULD I SHARPEN MY ROUTE 83 KNIFE?
There is no fixed sharpening schedule. How often a knife needs sharpening depends on how frequently it is used, what it is used for and the cutting surface beneath it. A Route 83 knife should be sharpened when cutting performance begins to decline rather than according to a timetable.
Regular honing can help maintain an edge between sharpenings, while sharpening restores the cutting edge when required. Route 83 steels are selected to provide a practical balance between edge retention, toughness and the ability to be resharpened throughout the life of the knife.
Q: WHAT WARRANTY AND RETURNS DOES ROUTE 83 OFFER?
Route 83 knives are covered by our Limited Lifetime Warranty against manufacturing defects for the original owner, subject to the terms of the warranty. We also offer a 30-day return period, subject to our returns policy. Full warranty and return conditions are available on the relevant pages of this website.
Q: ARE ROUTE 83 KNIVES A SUSTAINABLE CHOICE?
We believe sustainability starts with making products that don't need to be frequently replaced. Route 83 knives use durable, recyclable stainless steels and solid natural handle materials, and are designed to be maintained, resharpened and used for years.
Our approach is simple: use the best materials for the job, avoid unnecessary synthetic components where practical, and make a knife worth keeping. Buy once. Use it for years.
Q: WHAT MAKES ROUTE 83 KNIVES DIFFERENT?
One of the biggest differences is the handle. Many kitchen knives use variations of familiar Western or Japanese handle shapes. Route 83 developed its own handle design, with input from a surgeon on grip and hand position. Each handle is individually shaped and finished by hand from solid natural hardwood or antler.
The shape is designed to sit naturally and comfortably in the hand, providing a secure grip without requiring unnecessary pressure. This helps reduce hand fatigue during extended use and contributes to the light, agile feel of a Route 83 knife.
Blade shape, handle proportions, weight and balance are developed together. The result is a knife that can look substantial while feeling noticeably lighter and more responsive in the hand.
Q: ARE HARDER KNIVES ALWAYS BETTER?
No. Hardness is only one part of knife performance. A very hard blade may hold an edge for longer, but it can also be less tolerant of impact and more difficult to sharpen. The intended use of the knife, steel composition, blade geometry and heat treatment all matter.
Route 83 selects the steel and hardness to suit the job. Classic German 1.4116 knives are 56–58 HRC, selected AUS-8 models are 57–59 HRC, and Signature VG-10 knives are 60 HRC ±1. Each specification balances edge retention, toughness and ease of maintenance.
Q: WHY ARE ROUTE 83 HANDLES LARGER THAN SOME KITCHEN KNIVES?
Route 83 handles are deliberately generous in proportion. They were developed to provide a secure, comfortable grip and good control during extended use, with input from a surgeon on hand position and handle design. The handle is considered together with blade shape, weight and balance rather than treated as a decorative addition.
Q: ARE ROUTE 83 KNIVES HEAVY?
Weight depends on the model. The Signature regular boning knife weighs approximately 110 g (3⅞ oz), and the Moe Cason chef and XL boning knives approximately 200 g (7 oz). These are knife weights, excluding the presentation box. Check the individual product page for other models. Handle width, total weight and balance are separate characteristics: a fuller handle does not by itself make a knife heavy. Choose the blade length and grip that suit your task, hand size and preferred grip.
Q:WHY DOES THE ROUTE 83 TOMAHAWK AXE USE A G10 HANDLE?
The Route 83 Tomahawk Axe is an exception to our preference for natural handle materials. An axe is subjected to considerably greater impact forces than a kitchen knife, so we use G10 — a glass-fiber reinforced composite chosen for its strength, stability and resistance to impact and moisture. It reflects our approach to materials: use the best material for the job.
Q:HOW DO YOU ENSURE A ROUTE 83 BLADE IS STRAIGHT AND PRECISE?
Hand finishing doesn't mean precision is left to eye alone. After heat treatment and individual handwork, each blade goes through precision grinding and final inspection to check alignment, geometry and the cutting edge.
This combination of skilled hand finishing and controlled machine processes allows us to maintain consistent blade geometry and bevels while retaining the individual character of a hand-finished knife. If a blade does not meet the required standard, it does not pass final inspection.
If you have any further questions, please don’t hesitate to contact us!