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Savernake Knives

Large Eagle's Claw - Bocote Handle

Large Eagle's Claw - Bocote Handle

A long time ago we made a knife with a very odd handle and an unusual shaped blade. We took it home to try it out and promptly forgot about it for nearly 6 months – finding it only when looking for something that would slice leeks in to extremely thin strips.

This was the proto-eagle’s claw and we were so impressed by how well it cut so finely and smoothly through everything we threw at it that we went back and looked again at the design from scratch.

The key is that the extended chine along the spine of the blade allows for an incredibly fine cutting edge extending all the way to the heel of the blade, and then up to the raised tip. This allows for a fantastic rocking action, but also means that the blade maintains its strength and rigidity throughout its length.

With a striking, zebra-like contrasts Bocote is a durable and eye-catching wood.

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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Large Eagle's Claw - Bocote Handle

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