Helle Hellefisk Knife

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Overview
Specs

The Hellefisk only weights in at 64 gram making this a knife you can pack on any trip. For more reasons than its original intention as a fishing knife. Often used in the outdoor kitchen.

Their most light weigh knife is made with a barren shaped cork handle. The cork handle makes it warm to hold with your bare hands even in really cold weather. The knife even floats if you should drop it in the water (not recommended).

The Hellefisk only weighs in at 64 gram making this a knife you can pack on any trip. Cork handle and a 12C27 Sandvik steel blade sharpened to the Helle sharpness right out of the box.

Blade:
* Material: Sandvik 12C27 stainless steel
* Thickness: 1.3 mm / 0.05 in
* Length: 123 mm / 4.84 in
* Blade construction: Stick tang

Handle:
* Material: Cork
* Length: 130 mm / 5.11 in

Sheath:
* Material: Genuine leather

Weight:
* 64 g / 2.26 oz

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.