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Savernake Knives

Savernake Knife - Walnut Handle

Savernake Knife - Walnut Handle

If we had to offer up a knife showcasing how beautifully engineered our knives are, this would be the knife we’d go for. It has everything we look for in a knife, starting off with the ability to make everyone go “wow!” when they first pick it up and use it.

It showcases perfectly the advantages of our signature hollow grind – everyone who picks it up is amazed by how light it is, but because of our design we’ve retained the strength and rigidity one would expect of such a blade.

The concave profile means that the bottom third of this knife is almost perfectly parallel – leaving you a razor-sharp cutting edge followed by less than half a millimeter of fantastic Swedish steel.

If we only had one knife, this would be it.

Walnut can be difficult to work with, but we always find it worth persevering with as the finished product is beautiful; smooth while still retaining a little grain to aid the grip. We use English Walnut wherever possible.

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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Savernake Knife - Walnut Handle

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