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DAMASCUS HANDMADE CLEAVER- CHEF KNIFE (S18-Cl-003)

$55,99

DAMASCUS HANDMADE CLEAVER- CHEF KNIFE (S18-Cl-003)

$55,99

This Cleaver (S18-Cl-003)  is brand new, hand crafted by the team of SafiTechs. The attention to detail is out of this world. This knife is well balanced and has an excellent grip, creating a natural weight and feel when held. What makes SafiTechs knives distinctive is that no two pieces are identical; each knife is carefully designed, carved, and hand made into a breath taking work of art. The knife makers of SafiTechs take great pride in their work, bringing forth only the most unblemished and spectacular knives for you.

Description

Meat Cleaver

Over all Length = 11.00 inches  (  279.4 mm )
Blade Length = 05.00 inches   ( 127 mm )
Handle Length = 06.00 inches   ( 152.4 mm )

Handle made of  olive wood with mosaic pin

HEAT TREATMENT:            EXCELLENT HEAT TREATMENT TO BLADE—- OIL QUENCHED

BEST QUALITY LEATHER SHEATH

QUALITY DOES MATTER

 

DAMASCUS STEEL CLEAVER KNFIE

If you have a Damascus steel meat cleaver , you have a knife blade with unique beauty. With its historical reputation as the metal used for the best swords over hundreds of years and its distinctive wavy design, this steel is a beauty to behold. So with that quality blade–especially one that has intricate etchings–comes special care. Here are our tips on how to care for a Damascus steel meat cleaver blade, in order for it to maintain its beauty and use.

WHEN TO SHARP YOUR MEAT CLEAVER

  • To repair nicks and other mars on a meat cleaver blade’s edge, you need to sharpen it.
  • How to tell if a knife needs sharpening? It will slide right off the skin of an onion.
  • Skip electric sharpeners, which strip away too much metal.

Sharpening techniques of meat cleaver 

The underlying principle here is grinding the meat cleaver blade against a hard rough surface (Wet Stone) at a certain angle. There is a common saying that iron sharpens iron. Regardless of the tool that is being used, there are three major universal steps involved namely sharpening, straightening and polishing.

  • Sharpening – The point here is to remove chunks of unwanted material from the meat cleaver blade. This is achieved by setting the blade at an angle between 20 to 30 degrees against the material being used for sharpening therefore the process will result in the blade tapering at the edges thus removing the dullness.
  • Straightening – This is done at yet a smaller angle of about 15 to 20 degrees. It aims at making the edges straight by removing some excess metal but not as much as in the first step.
  • Polishing – This is a finishing technique that gives the blade a mirror like smooth edge.

Care

Carbon steel and damascus can rust when not cared for properly. You will need to make sure the blade remains clean and dry in order to prevent rust or discoloration.

After cleaning and drying your meat cleaver, you should lubricate it with a wax or vegetable oil to prevent moisture from affecting the blade. We recommend Renaissance Wax (an archival-grade museum wax), because it will keep your knife rust-free and maintain its etched beauty.

Warning

If you have a Damascus steel blade, exercise caution when showing off your blade to others to avoid injury.

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