Helle knives are designed to retain their sharp edge as a lifelong outdoor companion

However, it is still important to take care of your knife. Keep your knife clean and dry after use. If you have cut meat or fish, we recommend that you rinse it in fresh water and dry it before storing it.

Clean the handle with a dry and soft cloth. You should also clean the blade with a non-abrasive cloth, and treat with grease, or oil it periodically.
The sheath will retain its colour if it is not left in direct sunlight for long periods. Impregnate occasionally with a colourless impregnation agent, a non-acidic grease or wax such as saddle grease or Dubbin. This will keep the leather supple and retain its glow.
Dry the sheath carefully in room temperature if it becomes wet.


An original Helle knife will last a lifetime if it is treated correctly. We recommend a diamond whetstone such as  Helle Skjerper or a hard, fine-grained sandstone whetstone with plenty of oil or water.


Honing is recommended only when the edge of the blade had become damaged or is extremely dull.  In this event, use a loose, fine-grained grindstone and plenty of water. Do not use too much force when you grind.

Avoid grinding with an emery wheel, as this can easily result in a hot-ground edge. A hot-ground edge cannot be repaired.