Serbian Knife 175 mm Dellinger Gleipnir BBQ
Code: PMX122Related products
Product detailed description
Robust Dellinger D2 Gleipnir knife with sheath
With this fantastic knife for outdoor kitchen you can handle almost anything. Chopping, slicing, deboning, cleaning meat and vegetables - nothing is a problem for this knife. This knife is forged and crafted from D2 tool steel. It achieves a hardness of HRC 60-62. His blade won't damage anything. The Dellinger Gleipnir knife has a 4 mm thick and resilient blade that will serve you for many years. The beautiful handle of this knife is hand-shaped from a piece of African Wenge hardwood, which is oiled with Tung oil. The handle is decorated and reinforced with 3 decorative rivets, which pass through the handle.
Knife parameters:
| Total length: | 325mm |
| Blade length: | 175mm |
| Blade strength: | 4.0mm |
| Handle material: | Wenge |
| Weight: | 720 g |
#ShowMore#
|
Do you need advice on choosing? We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00! |
Recommendations and maintenance
|
|
Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.|
Notice Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly. |
Sharpening a kitchen knife
We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.
Cleaning a kitchen knife:
Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.