Knife Bowie

The Legend:

Bowie is a type of a knife that got its name from an American colonel James Jimi

Bowie. According to the legend, the knife was designed by his brother for both

hunting and combat. Today, the term is used generally for big knives intended

for hard work.

What does the product bring to its future owner?

● A high-quality knife with remarkable artistic details.

● A knife with very good cutting characteristics.

● Uniqueness in contrast with impersonal global products.

● Hand made. With a certificate of genuineness.

Materials used

● Hardness of the tempered part approx. 58 HRC.

● The butt cap that fastens the handle is made of patinated structural steel.

● Type of construction: Glued with epoxy glue on the tang and fastened

with a butt cap.

● This kind of steel is not stainless and requires special care (detailed

information can be found in the instruction leaflet).

● Corrosion (oxidation) is a natural reaction of steel to its surroundings and

it does not mutilate the knife, but it can be prevented by proper

maintenance.

Tips for use

● An unusual gift.

● A unique piece to your collection.

Useful information and notification

● Knives are for cutting, not for chopping, throwing, carving, prying,

screwing nor any other kinds of rough handling!

● The blade or other parts of the knife made of structural or carbon steel

should be kept oily because the grease (fat, oil) creates safety coating on

the surface.

● Always wash the knife after use, dry carefully and preserve if possible.

● For usage in the kitchen, we recommend medical vaseline (for a short

period of time a bit of sausage or bacon grease is enough).

● All our knives made of carbon and Damascus steel are preserved with

Konkor101 oil.

● The wooden stand is not included in the package.

Sharpening

● Sharpen with grinding stones with grit designation 320 or higher. The

smoother the edge, the better the cutting characteristics. It is important

to keep the proper bezel angle.

● Sharpening steel is only for the maintenance of the edge, not for grinding.

The sharpening steel should be moved against the cutting edge while

simultaneously alternating sides, in order to remove the burr.