HELLE Utvær

Named for the westernmost group of islands where Norway meets the North Sea.

Utvær was developed in collaboration with Jesper Voxnaes, a Danish knife designer with a reputation for crafting beautiful and durable knives. This item aims to meet the needs and demands for a stronger field knife, with a modern take.

The Utvær is a full tang knife equipped to withstand the demand in traditional Bushcraft use. The scandi grind Sandvik 12C27 steel offers exceptional durability. Thin enough to perform as a knife should when cutting or carving. Two rivets reinforce and hold the hand sanded curly birch handle to the knife. The extended pommel is designed for rougher tasks. 

For 2021 the Utvær is upgraded with a newly developed deeper sheath in genuine, high quality leather.

The knife itself fits in like a medium size knife with a handle size perfect for small to medium size hands.

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.