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Savernake Knives

Agile Yeoman - Spalted Beech Handle

Agile Yeoman - Spalted Beech Handle

Probably the classic smaller knife archetype, if a kitchen doesn’t have one of these it should do (and preferably our take on it).

For many people this is absolutely the largest knife they like to use, and for others quite often this is their smallest – but everyone needs one, one way or another! From lopping the bottom inch off some new flowers, to opening food packaging, to chopping up a quick supper to generally being the knife you reach for when you are unsure, it’s not a timeless classic for no reason.

Our original handle material, and still one of our favourites. Every piece is different, with the spalting appearing as lines, waves, mottling and shading in various combinations across each handle.

Please do not wash in the dishwasher, hand-wash only.

In the event of a guest (or someone else trying to be helpful) putting your knife through the dishwasher, Savernake Knives offer a handle replacement and blade re-conditioning service for £50 + p&p.

As the knives adapt to the heat and humidity of your kitchen, there will be a very slight expansion of the handle material. This will be most noticeable in a natural wood handle, less so in a stabilised handle and almost imperceptible with Richlite.

The expansion will be most noticeable around the area of the pins. If you like, you can use some 600 grit sandpaper to smooth the handle down.

Natural wood handles would benefit from occasional oiling, using either Linseed Oil or Finishing Oil, although pretty much any wood finishing oil will do. Make sure the handle is clean and dry and apply a good coating of the oil, leave for 30 mins and wipe off, and then leave the knife overnight for the oil to settle and cure.

Some thoughts on sharpening

The best way to look after your knife is to hone it every time you use it and to sharpen it occasionally. Bespoke knives we have made for professional chefs are generally sharpened every fortnight or so, and so we would suggest you sharpen on a monthly or bi-monthly basis.

Understanding the difference between honing and sharpening is the single most important thing you can learn (as regards caring for a knife).

We suggest you watch this chap on YouTube as we find him to be the least full of rubbish and pleasingly lugubrious - he will recommend you go to a very fine grit, but we think that anything above 2 or 3 thousand isn’t necessary for kitchen use.

This whetstone will be great to start off with, and at only £20 it doesn’t matter if you take a few bits out of it while getting the hang of things. If you find you want to go up a level (that one being 400/1000 grit) then this one will get it ridiculously sharp. When you get really proficient it’s worth looking at more expensive stones, but honestly these will do you absolutely fine.

We very highly recommend this sink brace - it allows you to put the knife securely on a sink and keep a trickle of water flowing. It assists in achieving a zen-like calm while sharpening.

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Agile Yeoman - Spalted Beech Handle

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