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Helle Alden Knife - 105mm Blade, Curly Birch Handle, Leather Sheath

Helle Alden Knife - 105mm Blade, Curly Birch Handle, Leather Sheath

Brand: Helle
Categories: Bushcraft and Survival Knives 
Product Code: HEL76
Availability:
In Stock - Free Delivery
Price : £ 79.99
Product Details and Description

Helle Alden Knife - 105mm Blade, Curly Birch Handle, Leather Sheath

The Alden is named after the island Alden. Alden is still an important landmark for Fishermen coming home from the sea. The island is situated just of the coast from where the Helle factory is situated. The Alden has a non-laminated stainless steel blade (12C27) and curly birch handle with stainless steel fittings towards the blade. It has a small and useful finger guard to fit in a pouch style sheath.
 
Specifications:
Weight: 145 g
Blade material: Sandvik 12C27 stainless steel
Blade thickness: 3,0 mm
Blade length: 105 mm
Handle material: Curly birch
Handle length: 130 mm
Sheath material: Genuine leather
Sheath weight: 52 g
Design: Gunnar Lothe

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.

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