You use this **Richardson Sheffield Scandi carving knife** when cutting thin slices of meat. The knife is enhanced with a 20 cm blade. Because the blade is narrower than a chef’s knife, it is a lot more accurate. The meat also won’t stick to the blade.
Please note: this knife can only be used to cut meat. If you accidentally hit bone, for instance, piece of the blade can break off.
## Blade made from X50CrMoV15 steel
The blades of the knives are made from X50CrMoV15 steel. This is a type of steel that is used often by Western knife manufacturers. When it comes to steel, it is always a balance between strength, flexibility and corrosion resistance. X50CrMoV15 steel can handle rust and is very strong. As such the knives are amazing to use and can be sharpened at a 20-degree angle. This also means that the knife is easy to maintain, thanks to the stainless qualities. In addition, you can also easily sharpen it yourself, if, after some time, it has lost some of its sharpness. Sharpening is a piece of cake because the knives are not enhanced with a crop. The knives are razor-sharp upon delivery. The knife’s blade runs all the way through the handle, which is known as full-tang construction. As such the knife is nicely balanced.
## Handle from carbonized ash wood
The handle of the scandi knives is made from carbonized ash wood. Ash wood is a nice, light type of wood. Because it is a natural product, every wood grain will be unique for each knife. The wood is carbonized. This means that it has been treated by first heating it under high pressure to dry the wood. Afterwards the wood is heated again, this time at a very high temperature. The process ensures that the wood becomes even stronger. As such it can also handle moisture. But that is not all, this technique also ensures that the wood becomes darker.
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