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Helle Sigmund Knife

$187.98
SKU:
77
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Product Description

Helle Sigmund Knife

Modern history.

The Sigmund anniversary knife is a little bit more than the ordinary and it has quite a story to tell.

Designed by two generations of Helle men. Knife-blade designed by Sigmund Helle in the beginning of the 1930’s and its handle by his son Torodd in 2012. Representing 80 years of tradition.

The Sigmund knife is a classic all-purpose knife. Its beautiful handle made out of stacked pieces of wood mixed with leather spacers gives the knife personality and the triple laminated stainless steel blade will offer extraordinary sharpness. The Sigmund knifes comes with a genuine leather sheath out of the ordinary.

Specifications
Name: Sigmund
Weight: 94 g
Blade material: Triple laminated stainless steel
Blade thickness: 3,0 mm
Blade length: 107 mm
Handle material: Beech, leather and darkened oak
Handle length: 107 mm
Sheath material: Genuine leather
Sheath weight: 48 g
Design: Helle-design
Year: 2012
Art. no: 77

Maintenance

Helle knives are designed to retain their sharpness as a lifelong outdoors companion. But it is still important to take care of your knife and its sheath.

The Handle. Dry the handle with a soft cloth if wet and wax occasionally.

The Sheath. The leather needs to be impregnated occasionally with colourless impregnation agent (grease or wax) to keep supple. Dry the sheath carefully in room temperature if it becomes wet

The Blade. Wipe the blade with a soft cloth if wet and treat with grease occasionally.

Sharpening

Use a diamond tool or a wet stone for sharpening. Place the knife bevel flat to the sharpening tool and work the entire blade. Work one side until you can feel a slight burr on the opposite side. Switch side and repeat the procedure until you feel the burr on the first side. You have now established an edge.

Remove the burr by stroking the blade gently over the sharpening surface on both sides, as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone.

If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water and sharpen until you have a raw edge. Use much cooling liquid and never sharpen on a dry stone. A hot-ground edge looses its heat treatment and ruins the blade.

You must be 18 or over to order this knife.

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