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Helle Knives

Skog

Skog
Skog
A robust carving knife
Helle Knives-Skog
Item:HEL991-9278G
Price:$98.95
Availability:In Stock
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Description

Knives are made to shape. The Helle Skog - named after the Scandinavian word for forest - is developed for evenings by the campfire in the forest, with a knife in one hand and a piece of greenwood in the other.

It is slightly more robust than the typical carving knives, adding versatility for tasks around camp. It, therefore, has the trademark ergonomics that many Helle knives are known for, with a very small finger notch to guide the grip without limiting the hold. This design delivers the best possible precision when holding the knife close to the blade for carving.

The blade is short enough for maximum control when carving, but long enough to cut the cuisine when your work is done for the evening. The Scandinavian flat ground blade has a slight drop point and curved edge that delivers a smooth cut. As with all Helle knivs using our triple laminate steel the Scandi grind retains an edge well and is easy to get back to shape when needed. 

Each knife comes with a classic back-sewn sheath made of brown leather.

Features

Weight: 72 g
Construction: Stick-tang
Blade Length: 76 mm
Handle Length: 107 mm
Blade Material: Helle triple laminate steel
Blade Thickness: 2.95 mm
Handle Material: Beechwood
Sheath Material: Genuine Leather
Sheath Weight: 44 g
Design: Helle Design
Year: 2020
Art No: 83

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.