Helle Hellefisk Knife
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.
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.
- Name: Hellefisk
- Weight: 64 g
- Blade material: Sandvik 12C27 stainless steel
- Blade thickness: 1,3 mm
- Blade length: 123 mm
- Handle material: Cork
- Handle length: 130 mm
- Sheath material: Genuine leather
- Sheath weight: 40 g
- Design: Tor Indergaard
- Year: 1992
- Art. no: 120
The Helle Knife came very sharp as expected. There is a mix between simplicity and quality with these knives in that the material is not necessarily top of the line, but I think these knives are designed for their utility and not non-essential aesthetics. With that said, the knife is very light weight and would probably float. The finger notch would have to be more rounded for me to really like the feeling, but then again, maybe that will change once I start using it. The Hellefisk is shorter that most fillet knives (not by much), which I prefer since there are mainly panfish, small bass and catfish in this area. The sheath is simple, but doesn't seem designed to hang off of a belt, but I usually throw fillet knives in a tackle box.
Altogether, I am not going to buy another fillet knife and plan to use this knife until it either breaks or won't take an edge. I think the price is a little steep (around $70), but I will find out whether it was worth the price in a couple months.
Would I recommend this knife to you? I think it would be great for someone fishing primarily small game fish up to medium size bass. Of course you could make just about any sharp knife work, but I prefer the right knife for the right job, so I am looking forward to giving this knife its shot. Obviously it is a little pricey, but it is up to you if you prefer a semi-custom knife versus fully manufactured. I purchased this knife because I believe I am going to spend enough time fishing to justify the price. One last comment: the last fillet knife I had was cheap with tiny serrations in the blade to assist with the cutting process, but it made the process of filleting feel more like carving or sawing. This knife (with no serrations) should make filleting feel like filleting.