Kauhavan puukko - Tekniikan vaiheita IN FINNISH

In the Kauhavan Puukko - Tekniikan vaiheita booklet clarifies the development of knife-making in Kauhava since 1879.
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In the Kauhavan Puukko - Tekniikan vaiheita booklet clarifies the development of knife-making in Kauhava since 1879. That's when Iisakki Heikinpoika Pikkuluhta or Iisakki Järvenpää at the remotest corner of Mäkipää, Kauhava, began his career as a cutler knowing nothing about the profession. Together with the fellow handicraftsmen and later on with his assistants he tried and tested how different know-how of various professions would suit to the art of knife-making. He searched for professional knowledge from technical literature, designed and crafted all his tools on his own, acquired professional skills practically by trying and failing over and over again. Despite the difficult start, the knife-making techniques developed fast. As a proof, one might think of the Emperor's Knife (1894-), its lustruous blade and the beautiful inlays on the birch bark handle. Over decades many phases of knife-making have turned from handwork to machine work. In spite of tough competition there's still room for handicraft and traditional methods in the shrinking knife production in Kauhava.

Hiiliterästerissä on toimitettaessa suojaöljy, joka on ehdottomasti puhdistettava pois ennen elintarvikkeiden kanssa käyttöä. Puukko on aina käytön jälkeen puhdistettava ja kuivattava ja mielellään öljyttävä. Jos puukko jää märkänä tuppeen, se mustuu ja saattaa ruostua. Mikäli käytät puukkoa elintarvikkeisiin, öljyä terä jatkossa esim. rypsi- tai auringonkukkaöljyllä. Oliiviöljyn happoisuus saattaa tummentaa terää. 

Keittiö- ja kalaveitset sekä riistapuukko ovat ruostumatonta terästä, joka ei vaadi öljyämistä. Ruostumattomassa terässä lukee etsattuna teksti "stainless steel". 

Carbon steel blade is corrosion protected with oil. The oil must be carefully removed before any use with grocery. Blade must be cleaned and dried after every use. We recommend using oil for corrosion protection. If the knife is left wet inside the sheath, it will get black markings and even rust. If you use knife with foodstuff, use eatable oil for example sunflower or rapeseed oil. Olive oil may be too acidic and affect marks on blade. 

The kitchen and fish knives as well as the Game knife are made of stainless steel, which does not require oiling. 

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The villagers and boys were amazed and in awe when a huge oddity rolled down the road in September, 1922. Alfred Kosola’s horses had to tax their strength when drawing a sleigh with an indenting hammer of 5.000 kilograms, along the snowless road to the Järvenpää’s factory. The cubs’ imagination really took over, when they began to hear a constant pounding from the factory. It was like an iron giant’s sledgehammer banging.

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