Steve — At home I use the KME knife sharpener for both knives and broadheads. Afield I carry a small folding diamond bar, blue and red grits, plus a carbon V sharpener. I don’t know the brands of those items, they’re so common and all much the same. If I stop every now and then and run the knife through the carbon stick sharpener, I rarely even have to resort to the diamond bar. Of course this is predicated on getting the blade super-sharp at home with the KME as a starting point. This is the combo I use on all blades, not just Helle. The Helle just takes a sharper edge and holds it longer than most others. Dave

Ahem. My Norwegian, Swedish and Finnish forebears would not allow me to let this one pass. 😉

Helle knives, like many knives from Norway, Sweden and Finland, have a so-called “Scandinavian” bevel. They should be sharpened according to the instructions in this handy guide from Ragweed Forge, one of the leading U.S. distributors:

Sharpening Scandinavian knives.

Depending on what the knife is to be used for, the Havalon Piranta-EDGE is a pretty cool option. No sharpening required, just pop on a new blade when needed. I have never used one, so if anyone can jump in and give a yay or nay, would actually help me as well as I am planning to order one off Amazon soon. Be well.

Alex

😀

Try http://www.3riversarchery.com/AccuSharp+Knife%2FBroadhead+Sharpener_i5301_baseitem.html at 3Rivers Archery. It’s $13.50 (plus exhorbitant shipping charge). You should also be able to find a similar unit, whatever the brand doesn’t matter in my experience, at any hardware store, and on the sporting goods isle at Wally Mort.

With apologies to Charlie’s Viking ancestors and my own (I have more Danish blood than all the other blends added together), the V sharpeners don’t seem to mess with the Helle bevel at all and have for me been an important ingredient in the “best knife ever for cutting up an elk” combo. With the triple-layering system you sure don’t want too low an angle, which would take away too much of the center, primary slicing blade edge. And too much bevel willcut back on the outside or “bread” pieces in the sandwich,exposing too much of the center “meat” and potentially weakening it. It’s pretty easy to follow the original “factory” grind bevel, and the V tools seem to match it well. Ahh, but there are many ways to skin a cat with a sharp Helle. Just so long as the cat gets skinned. 😆

I run the tool over the blade, myself. And they do seem to work just fine on my cheapie knives also.

That’s a different style than mine, but it’ll work well for ya. Accusharp makes a good product. Enjoy.