Titan Knife Technologies, LLC

"STAY SHARP" with the HEKE™ "High Endurance Knife Edge"

Tradition, Technology and Nature combined

  
 

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Our lifetime offer: Sharpening, Repair and Carbide coating for as long as you own your Titan Knife.     

 Maintenance:

All Blades are made using 100% Aerospace (Grade 5) Titanium. The handle is a marine grade plastic with high UV resistance. The blades are fastened and sealed using marine grade epoxy and set into the handle. The sheaths are all made using Kydex™ with nylon fasteners. Rinse in fresh water to remove fishing debris or other residues is all that is required.

Sharpening:

Please note: All Fillet Knives are shipped with a double bevel final edge

Sharpen the blade by placing the untreated side against any fine grit stone, ceramic stone or rod or just a plain piece of sandpaper 320 grit or finer (preferrably stuck with an adhesive to a flat surface). My blades are sharpened easily by hand using standard knife sharpening techniques. The difference is, only one side gets sharpened. Please don't use any mechanical sharpeners or carbide scrapers because they can damage any knifemaker's designed edge.

Single Bevel Sharpening: Steps 1-3 Place your index finger along the treated (carbide) side of blade cutting edge bevel and gently press it to the stone or flat surface. This will cause the back of the blade to raise off the surface until the knife bevel is flat against the stone. This determines your primary bevel angle and sharpen at this angle using only a few light to medium strokes.

Double bevel sharpening: Step 4 (A second bevel results in a stronger edge and is a common technique). After getting the primary bevel angle, raise the back of the blade slightly higher, this creates a second bevel angle and sharpen using several medium pressure strokes on a medium course grit, then several more strokes on a finer grit.

Direction and finessing of blade:  The cutting edge is leading your stroke (sharp end into the sharpening media), it is your choice to go away from you or towards you. You can start at the tip (point) first or ricasso (base of the blade before fingerguard)  and a few (4-5) smooth steady strokes along the entire cutting edge should be enough. Step 5 When you are done and feel that you have completed your sharpening, flip the edge over to the treated side with the blade almost perpendicular and resting on the stone (no pressure), draw it back to you once to remove any burr (wire curl) that will have formed. 

 Sharpening Illustration


"It's not just a fillet knife" Our knife is primarily made for fishing. We think it is the best fishing fillet knife you will ever need to buy. But, it's not just a fillet knife, many of our customers have used it in the kitchen as a kitchen knife. We also have many of our customers that use our fillet knives for hunting. They can de-bone and cut game meat such as deer and elk quickly and easily with our knife and rarely have to sharpen our edge. A common kitchen knife is an electric knife which many fisherman also use for fillet cutting. However, we feel an electric knife is less convienient than our premium knife blades. Our customers also like that our blade is made of Aerospace GradeTitanium and don't have the typical rust and corrosion problems as they do with many other knives including stainless steel blades.