The steel in the blades is old Sheffield tool steel, not your typical modern steel alloy or stainless steel so most importantly if left in a wet environment it will pick up surface rust. Not unlike an old Sabatier or current artisan chefs knives. So please wipe it down with a hot cloth or if necessary wash in soapy water and dry immediately. Apply a little cooking oil if not in regular use. You can choose the wood for your handle but as a natural product the actual piece will obviously vary from the images here. I treat the handles with linseed oil, giving it a nice waterproof finish. It will benefit from a light re-application from time to time. Do not put your knife through the dishwasher as this will damage the handle and the blade. Your knife can be sharpened on a stone if you wish and it will hold a very sharp edge but I think the edge I have set is more than sharp enough for cheese.

The Sparkenhoe

In stock

Product code: sparkenhoe
Named after Sparkenhoe Farm where dairy farmers Dave and Jo Clark produce some of the very best traditional Leicestershire cheeses. They are great supporters of artisan makers and their Red Leicester's are a firm favourite with us.

These knives are made by Jon here at Sytch Farm Studios. Your knife will be made to order for you with your choice of wood for the handle so please expect up to 2 weeks for delivery. The last five images show the choice of wood for the handles, hover over the thumbnail image for name.

Check the product description for more details.

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