Helle Steinbit Knife

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Overview
Specs

The Steinbit is a fantastic tool to bring on any fishing trip. It is as beutifull as it is functional nd a true go to when you are looking for that present to a fisherman/woman hos got everything but this.

Living the costal life with the North Sea on your doorstep we know our fishing. The Steinbit is one of these products that has become one of our classics that has stayed in production for 30 years. Designed to meet the needs as a functional knife to bring on any fishing expedition. Whether it is on the river, out on the fjord or all the way out on the big norther sea.

Wherever you are heading on your fishing trip we will never wish you good fortune. That would mean bad luck to any fisherman in Norway. The curly birch handle has been hand sanded to a satin finish to bring out the patterns in the wood. The blade is long and thin. Sharpened and polished to a razor-sharp edge right out of the box.

Blade:
* Material: Sandvik 12C27 stainless steel
* Blade construction: Stick tang
* Thickness: 1.6 mm / 0.06 in
* Length: 153 mm / 6 in

Handle:
* Material: Curly birch
* Length: 120 mm / 4.7 in

Sheath:
* Material: Genuine leather

Weight:
* 90 g / 3.17 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.