Pallarès Solsona Navaja Folding Knife.

Pallarès Solsona Navaja Folding Knife.

Pallarès Solsona Navaja Folding Knife.
Pallarès Solsona Navaja Folding Knife.
Pallarès Solsona Navaja Folding Knife.
Pallarès Solsona Navaja Folding Knife.
Pallarès Solsona Navaja Folding Knife.

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Imagine taking this handy pocket knife on your summer picnics and tramping. Small and compact... this is the knife that makes Father Rabbit's heart sing! This is a real treasure. This beautiful folding knife by Pallarès Solsona is fashioned from carbon steel. Carbon Steel holds its edge longer before it needs to be re-sharpened. Navaja means folding knife in Spanish. This knife is pocket sized, with a petal shaped carbon blade... leaf ground to a satin finish.

Olive Wood Handle
These knives are made by third generation knife smiths in the small town of Solsona, Spain (not far from Barcelona). Always take care of your carbon steel knife.. unlike stainless steel it will rust if it remains wet, so dry quickly after washing. The knife will develop a lovely natural patina over time.

The knife industry is a tradition in Solsona that dates back to the sixteenth century. The company Pallarès, founded in 1917, is today the only testimony to the Spanish regions renowned knife-making industry. Throughout its history, Cuchillería Pallarès has chosen and still chooses the materials to be used by always seeking out the highest quality. Now in the hands of the third generation, these high standards are maintained with the priority as ever being the quality of the cutting edge.

This is why all knives are still sharpened by hand.

CARBON STEEL CARE
Carbon steel makes a harder and stronger cutting blade than stainless steel, it is also easier to sharpen. In return for its performance carbon steel will need a little bit of love and care, as it will tend to oxidise if not well maintained.
- to avoid rusting, it is recomended that carbon steel blades are kept oiled.
- do not soak it in water and never place it in the dishwasher.
- to clean the knife, wipe the blade with a damp cloth and dry immediately.
- to reduce the frequency of re-sharpening, wooden chopping boards are recomended.

If your carbon steel blade is begining to rust, use a scouring pad and and acid, such as vinegar and gently rub it on the affected area. After the rust has been removed, dry the blade, re-sharpen and oil to prevent future rusting.

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