Temagami CA is a state-of-the-art outdoor knife and the first full tang knife made by Helle, combining the knowledge of knife use by a true outdoorsman and the history and craftmanship in the Helle design team.
The Temagami CA comes with a half-full tang construction, where the blade is visible along the spine of the handle but not towards the fingers. This makes the knife better to use in the cold climates in the far north. It also gives the knife extra strength, thanks to the thickness of the tang.
The curly birch handle is hand sanded to a satin finished and has a shape made to be used for long and hard work. The full tang blade is kept in place by two thick brass rivets and a pipe rivet.
The knife is made with in two versions, where this knife is made with the Triple laminated Carbon Helle steel. Sharpened to a super sharp edge right out of the box. A carbonsteel blade offers a unique sharpness. On the other hand, it will rust on anyone not caring for the blade.
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.
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.