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Helle Trofe Knife

Item #85

By:HELLE

Our Price: $179.00

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Helle Trofe

The Helle Trofé Knife is a true Norwegian style outdoor knife, embodying 85 years of the brand’s history and tradition. The 4.3-inch curved handle is made with natural materials like darkened oak, stag horn, leather, brass and curly birchwood. While elegant, the natural materials add plenty of weight to the handle making the Trofé a solid worker.  Each Trofé knife goes through over 45 manual processes to shape, polish and illuminate the natural materials. The 3.5-inch drop point blade is made using Helle’s renowned triple laminated stainless steel that sandwiches a layer of hard higher carbon alloy between two layers of tough lower carbon alloy. The result in a steel that holds an exceptional edge, but is not brittle. The blade is 3.1mm thick with a distinct Scandinavian grind to provide a razor sharp edge that is easy to maintain. Each knife comes with a stitched leather sheath, with a safety tab to secure the knife.

DETAILS:

  • Blade: 3.6 inches
  • Handle:  4.3 Inches
  • Weight with Sheath:  5.4oz

 

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.

The Handle. Dry the handle with a soft cloth if wet and wax occasionally.

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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