TEODOMIRO uncapping knife: smooth 22.5 cm carbon steel blade, offset tang and unvarnished wooden handle. Cutlers from Extremadura since 1923.
It is carbon steel, not stainless: it takes and holds an edge that stainless does not, in exchange for drying it as soon as you finish.
01 · WHAT IS DIFFERENT
Carbon steel sharpens finer and holds more strokes than a stainless blade of the same thickness. The offset tang drops the blade below the handle: your knuckles do not touch the comb. The smooth blade cuts a continuous strip on light, recent wax; on old, hard or very uneven combs the serrated knife does better.
02 · HOW TO USE IT
Frame resting on the uncapping bench, start at a corner with the blade almost parallel to the comb and pull long, taking only the cappings; if you cut into the cell wall, correct the angle. Warming the blade in hot water helps with thick honey.
03 · CARE
Wash and dry it completely as soon as you finish, never in a damp sheath: carbon rusts with honey or water on it; a film of food-grade oil protects it between seasons. The handle comes unvarnished: a finish suitable for kitchen utensils, kept off the blade, makes it easier to clean.
04 · BEFORE YOU BUY
For sunken cells and corners there is the fork; for splitting blocks of wax, this is not the blade.
| ✓ FITS | Cold-knife uncapping of light, recent wax on regular frames, in quantity. |
| ✕ DOESN’T FIT | Old, hard or very uneven combs: better the serrated knife. And splitting blocks of wax: not its blade. |
| Reference | DMY2201 |
|---|---|
| Blade | Smooth, carbon steel, 22.5 cm |
| Tang | Offset: the handle sits off the cutting plane |
| Handle | Wood, unvarnished |
| Made by | TEODOMIRO cutlers, Extremadura, since 1923 |
| Care | Wash and dry completely when finished; food-grade oil between seasons |
| Goes with | Fork for touching up; serrated knife for old wax |
Data sheet

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