Forged Olive Boning Knife

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3 in stock

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Features

Boning knife

Made from Japanese steel
Hardness of 58 Rockwell
Blade length of 16 cm (6.3″)
Blade thickness of 2 mm
Grinding angle of 18 degrees
Weight 120 grams
Forged by hand
Packed in a luxury wooden box

Description

The Forged Olive boning knife is especially developed for boning meat and poultry. The Boning Knife has a long and slim blade that allows you to effortlessly cut along a piece of bone. The Forged Olive knives are manufactured out of Japanese 440C Steel with a hardness level of 58 Rockwell. All Forged knives are forged by hand, have a blade thickness of 2 mm and an 18-degree cutting angle. In a luxury box. We provide a 10-year warranty.

The Olive series from Forged is a very successful fusion of robust steel with beautiful olive wood, giving it a warm and modern look. The Olive series has a wide variety of knives. Olive wood is characterized by a beautiful and characteristic wood structure. An Olive Forged knife will be a real eye-catcher in every kitchen. With the Olive series, you opt for a robust but also a refined and stylish knife because of its fusion with wood. Fun while slicing and dicing guaranteed!

Care and Maintenance

Cleaning

Here’s how to take the best care of your Forged knife:

Forged knives are not dishwasher safe. Clean the knife with warm water and a small amount of mild detergent. Dry it carefully immediately before storing it.
Clean and dry the knife immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may develop.
Clean the knife before using it for the first time. The knives may flake slightly during the first use, due to the protective layer on the steel. This is normal and will disappear after a few uses.

Maintenance

If you are not using a knife for a longer period of time, it is advisable to grease it lightly with e.g. ballistol or peanut oil. Preferably do not use olive oil, this becomes sticky and can smell.
A wooden handle can be rubbed with oil if it becomes dry. Use the same type that is used to maintain wooden serving and cutting boards, such as almond or grapeseed oil. Again, it is best not to use olive oil.

Use

- The knives are to be used only for cutting vegetables, meat, fish and bread.
- Do not use the knives for bones or frozen food.
- Preferably use a wooden or plastic cutting board to prevent the blade from being damaged and to ensure that the knife stays sharp longer.

Sharpening and maintenance

The knives can be maintained with the accompanying sharpening steel from Forged. It has been specially designed for this purpose and offers a high quality sharpening steel that is oval in shape and has a diamond coating.
Depending on the use of the knives we recommend that you have them sharpened e.g. 1 or 2 times a year by a professional sharpened by a professional knife sharpener.

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