Automatic Knife Release Form
You must read and fill out this form before Kai USA, Ltd. can sell to you, or ship to you, any Automatic or Butterfly Knives. By electronically signing this online form, you confirm that you are in compliance with the federal statutes shown below as well as any applicable state and local regulation.
By placing an order or receiving a product service (such as warranty repair service) from us, you agree that you meet any or all of the following criteria:
APPLICABLE FEDERAL STATUTES
18 U.S.C. § 1716 (G) (2) (1-4) provides, in summary:
Switchblade (automatic) knives can be shipped to civilian and armed forces supply or procurement officers and employees of the federal government ordering or procuring or purchasing such knives in connection with activities of the Federal government; to supply or procurement officers in the National Guard, the Air National Guard or militia of the state or territory of the District of Columbia ordering, procuring or purchasing such knives in connections with the activities of such organizations; to supply or procurement officers or employees of the municipal government of the District of Columbia or the government of any state or territory of any county, city or other political subdivision of a state or territory ordering, procuring or purchasing such knives in connection with the activities of such government.
15 U.S.C. § 1244 provides, in summary:
Knives can be shipped by common carrier; that sale, transportation or distribution, possession or introduction into interstate commerce of switchblade knives is authorized if it is pursuant to a contract with the armed forces; or, any member or employee thereof acting in the performance of his or her duty may possess switchblade knives and may have them shipped to him and sold to him or her. The possession and transportation upon his or her person of a switchblade knife or a blade 3 inches or less is authorized to any handicapped individual who has the use of only one arm.
STATE LAW PROVISIONS
It would be impossible to provide an exhaustive review of the laws that may apply in the various fifty states and in the various counties, parishes, municipalities, and other political subdivisions within each state. By signing this form below, you will be certifying that in addition to complying with federal law, you have determined which, if any, state or local laws apply to you, and that you are acting in compliance with those laws.
No Post Office Box addresses can be used on this form. Item(s) must be sent in going UPS or Fed Ex. No USPS shipments will be accepted. If the address that you have filled out on this form is no longer a valid address, you must contact us and fill out a new form.
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Sharpening VS Honing
What’s the difference? Simply put, sharpening removes metal from the blade, honing doesn’t.
Every time your knife contacts the cutting board, there’s an impact on the blade. That’s not a flaw; it’s just part of using a knife. Over time and many impacts, the thin edge of the blade will naturally curl over. This is called a “rolled edge.” The edge is still sharp, but because the edge is curled, the sharpest part is no longer what is moving directly through the food as you cut.
That’s when you need a honing steel. A honing steel enables you to re-align—or uncurl—the edge so that the razor-sharp edge is once again gliding through the food as you cut. To hone, align the flat side of the blade with the 16° angle guide on the hand guard of your Kai honing steel. Maintaining that angle, gently pull the blade down the steel from heel of blade to tip. Some cooks hone once a week, some hone every day. It just depends on how much you use your knives. Either way, you will be amazed at the difference it makes when you cut.
When honing is no longer effective in bringing the “sharp” back, it’s time to sharpen. When sharpening, it’s important to make sure the knife is sharpened at the correct 16° angle. But because sharpening actually removes metal from the blade, sharpen only when you really need it. Once a year is probably more than enough for most home cooks. Professionals, of course, will need to sharpen more often. The easiest way to ensure your knives are sharpened correctly is to send them back to us for FREE sharpening. If you prefer to do it yourself, try the Diamond and Ceramic Retractable Sharpener, the Serrated Sharpener for serrated knives, or even learn how to use a whetstone.