Uncapping knife TEODOMIRO

See 9 Customer Reviews

Share in WhatsApp

19 .95 €

Tax included

Stock

Uncapping knife TEODOMIRO with a 22.5 cm smooth carbon steel blade, an offset tang and handle made of wood. Suitable for continuous passes over regular combs. The carbon steel blade should be washed when necessary, dried immediately and stored in a dry place.

19 .95 €

Tax included

Stock

Quantity

Select options Options

Express Shipping

Return Guarantee

Safe payment

Details of Uncapping knife TEODOMIRO

Uncapping knife TEODOMIRO with 22.5 cm smooth carbon steel blade and wooden handle. The angled tang positions the handle relative to the cutting plane, allowing the hand to move forward without resting the knuckles on the surface of the comb. The Extremadura-based firm has been crafting cutlery since 1923.

🔪 Smooth blade for a continuous cut

On a standard frame, with protruding cappings and fresh wax, the long blade allows a continuous strip to be removed with few interruptions. When the comb has a lot of dents, ripples or hardened wax, it is usually more practical to combine the knife with an uncapping fork or to use a serrated blade: no single geometry works equally well on all frames.

🍯 How to make a clean pass

Rest the frame on a stable uncapping bench or tray that collects honey and wax efficiently.
Start at a corner with the blade almost parallel to the plane of the frame and move forward with a long, controlled motion.
Remove only the capping; if the blade cuts into the cell walls, adjust the angle before continuing.
Always work with the cutting edge away from your body and keep the hand holding the frame out of its path.

💧 Carbon steel requires immediate drying

This steel may rust if left damp or covered in honey. Wash the blade when necessary, dry it thoroughly as soon as you have finished using it, and do not store it in a damp sheath. Inspect the cutting edge before each season and set the knife aside if it shows signs of corrosion, burrs or damage.

The handle is made of wood and its colour or finish may vary. Before using it for the first time, check that it is clean, dry and free from splinters. If you decide to protect the wood, use only a finish suitable for utensils that come into contact with food and follow the curing instructions, ensuring the finish does not come into contact with the blade.

Cutting performance does not depend solely on the blade being made from carbon steel: sharpness, working angle, wax condition and maintenance also play a part. Keep the edge in good condition rather than inferring performance from a direct comparison with a stainless-steel knife.