Arguably my first love throughout my life has been fishing, it was a contributing factor in the biggest decision & move of my life and partly why we chose Kamloops as our home! What we have here is lots and lots of world class, still water trout taking your flies, we have good salmon runs and ice fishing though the winter. All good eating fish too and if you prepare them properly, it makes life much easier when they are on the dinner plate!
That being the case, I appreciate a nice blade and one specifically for fish preparation……..
The Helle ‘Hellefisk’.
Helle knives are designed to retain their sharpness as a lifelong outdoors companion. But it is still important to take care of your knife and its sheath.
The Handle. Dry the handle with a soft cloth if wet and wax occasionally.
The Sheath. The leather needs to be impregnated occasionally with colourless impregnation agent (grease or wax) to keep supple. Dry the sheath carefully in room temperature if it becomes wet.
The Blade. Wipe the blade with a soft cloth if wet and treat with grease occasionally.
Use a diamond tool or a wet stone for sharpening. Place the knife bevel flat to the sharpening tool and work the entire blade. Work one side until you can feel a slight burr on the opposite side. Switch side and repeat the procedure until you feel the burr on the first side. You have now established an edge.
Remove the burr by stroking the blade gently over the sharpening surface on both sides, as if cutting very thin slices. Keep the bevel flat towards the sharpener and move from side to side until the burr is gone.
If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water and sharpen until you have a raw edge. Use much cooling liquid and never sharpen on a dry stone. A hot-ground edge looses its heat treatment and ruins the blade
|Blade material:||Sandvik 12C27 stainless steel|
|Blade thickness:||1,3 mm|
|Blade length:||123 mm|
|Handle length:||130 mm|
|Sheath material:||Genuine leather|
|Sheath weight:||40 g|
I acquired my Hellefisk approaching 2 years ago now. As I mentioned, I was in need of a decent filleting knife. Being a fan of Helle knives and Scandinavian knives in general, I was drawn to the Hellefisk. Upon checking out the specs and features, I was sold and got one.
It arrived as all Helles do, in a very nice presentation tube with a little paperwork and cleaning cloth which is always a nice touch, very classy indeed! On opening, first impressions are good, a very sweet looking package!
The sheath as as you would expect, very high quality leather leather, very well finished and an extremely snug fit (which I am glad of as this will relax in time) with the typical leather thong belt loop and a decorative hole pattern cut into it near the top and carrying a plastic liner. All very pleasing and as per usual it is right handed (I probably don’t need to add further rants to why more knife makers do not make more ambi sheaths for us southpaws, do i!?)
The handle is cork, this makes for a noticeably light knife in the hand but the cork is comfortable, grippy and warm but I am thinking the main reason this has been done is to make it float. Clever idea!
The blade is 123mm of shiney, stainless Sandvik 12C27 steel and 1.3mm thick, it looks very nice and its scalpel sharp from the start. I am struck by its stiffness though which is unusual for a filleter but did not cause me any concern for my use (still working on my techniques!) but overall the knife and the sheath is class personified and I am excited about getting it dirty!
In use is where this knife shines, it is a solid performing working knife. Filleting fish is a skill which is not easy and takes time to attain any level of mastery -of which this reviewer still has a way to go yet- but as our lives progress and we move closer to our goals of being more responsible for our own protein supply, it will only get used more.
Over the last two years this knife has accompanied me on almost every fishing trip and I have gutted, cleaned and filleted every fish I have kept which have included many trout and several salmon to around 8lbs and I have been happy with its performance.
I do not miss the lack of flex that most other model have but I do not fillet that way (yet) my own is done by several strokes from the back, head end first and moving the fillet away as I do only pushing though after I pass the original (gutting) cut. The Hellefisk does a fine job for me this way and is very controllable and getting through the pin bones with ease.
The edge is resilient and requires only maintenance with my strop after use…….I have not needed to take any stones to this knife to date.
The handle remains grippy even after 4 salmons worth of blood, guts and slime is on the handle, my hands, arms, in my hair, everywhere! My big hands fit this handle well and I have found no hot spots or discomfort, even after prolonged use.
I like this knife a lot, hunting friends who do their own butchering tell me this would also make a spectacular boning out knife, I would not doubt that at all. Personally for me and my needs right now I do not need to look elsewhere for a knife to take care of my kept fish!
Guaranteed for life too, as are all Helles
Available, as are all Helle knives and blades from our Outsyder shop here