Maintenance

Helle knives are designed to retain their sharp edge as a lifelong outdoor companion. They are tools to be used. 

However, as tools to be used they are also tools to be cared for:

  • Keep your knife clean and dry after use. If you have cut meat or fish, we recommend that you rinse it in fresh water and dry it before storing it.
  • Clean the handle with a dry and soft cloth. You should also clean the blade with a non-abrasive cloth, and treat with grease, or oil it periodically.
  • The sheath will retain its colour if it is not left in direct sunlight for long periods. Impregnate occasionally with a colourless impregnation agent, a non-acidic grease or wax such as saddle grease or Dubbin. This will keep the leather supple and retain its glow.
  • Dry the sheath carefully in room temperature if it becomes wet.

Sharpening

An original Helle knife will last a lifetime if it is treated correctly. We recommend a diamond whetstone such as Helle Skjerper or a hard, fine-grained sandstone whetstone with plenty of oil or water. 

  • 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.

Though all of our knife models have a Scandinavian grind, the specific edge angle varies. Contact us for more specific information. 

 

Honing

Honing is recommended only when the edge of the blade had become damaged or is extremely dull.  In this event, use a loose, fine-grained grindstone and plenty of water. Do not use too much force when you grind.

Avoid grinding with an emery wheel, as this can easily result in a hot-ground edge. Use much cooling liquid and never sharpen on a dry stone. A hot-ground edge looses its heat treatment and ruins the blade - it cannot be repaired.