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Helle Knives

Myra (Limited Edition)

Myra (Limited Edition)
Myra (Limited Edition)
The 2019 Helle special edition knife
Helle Knives - Myra (Limited Edition)
Item: HEL583-2913E
Price: $139.00
Availability: In Stock
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Description

The 2019 Helle special edition knife, Myra is named after the place of the first Helle forge at retiring CEO Torodd's home farm.

A small but feisty knife with a well-proportioned handle, the Myra is a contemporary take on a traditional Helle design. The red leather in the handle is matched by the red stitchings in the sheath, making it stand out among its more established and long-lasting Helle companions. 

Features

Specifications

Weight: 60 g.
Blade material: Triple laminated stainless steel
Blade thickness: 2.3 mm. 
Blade length: 72 mm.
Handle material: Curly birch, genuine leather & darkened oak
Handle length: 100 mm. 
Sheath material: Genuine leather
Sheath weight: 28 g. 
Design: Helle-design
Year: 2019
Art. no: 632

More Info

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.