A beautiful hand fork in high-carbon steel from our National Trust made by Burgon & Ball collection. The tools in this range have been created to echo the style and quality of the garden tools of yesteryear, using traditional manufacturing techniques. The attention to design detail creates hand tools of strength and durability, to make gardening easier for every gardener.
The perfect partner to our National Trust trowel, this classic hand fork is a gardening essential. The pointed tines (prongs) are specially hardened and tempered to withstand tough cultivating, with sharpened tips to cut easily into the soil for fast and easy working. The strong high-carbon steel features a textured powder coating in a distinctive antique bronze shade to protect it from corrosion.
The solid brass ferrule with etched logo ensures a secure connection with the FSC® ash handle and brings a timeless style, while the tang (neck) is precision forged to the perfect angle for ergonomic working. A strong leather cord allows the fork to be hung up tidily when not in use.
For peace of mind, this beautifully-crafted garden hand fork carries a ten year guarantee, as do all the tools in our National Trust made by Burgon & Ball collection. By purchasing this trowel, you are helping the National Trust look after the places in its care, as a percentage of revenue from sales of this collection will support its conservation work.
You may also be interested in our National Trust trowel. If you garden in heavy or clay soil, you may be interested in our National Trust round-tined hand fork.
National Trust Hand Fork FSC 100%
Overall length 32cm, maximum width of trowel head 7.5cm.
RETURNS POLICY & MAKING RETURNS
In the unlikely event that a parcel arrives damaged or faulty or you wish to return it, you must contact us within 8 working days of receiving the parcel by email at firstname.lastname@example.org
Please note – All items need to be returned within 14 days, complete and in a reasonable condition. Personalised/made-to-order products may not be returned unless faulty. Where possible, we would ask that you return the item(s) with the original packaging. This does not affect your statutory rights.
With the exception of faulty items or goods damaged in transit, Caribou are not responsible for return postage or the costs associated with this. Once you have contacted us, please ensure that you include the Returns Slip, and we would recommend that you obtain a Certificate of Posting, the parcel fails to reach us for any reason.
Large unwanted items will need to be collected by one of our couriers (the cost for this will be deducted from your refund, with the exception of faulty items) – please call 01386 462939 during office hours and our Customer Service team will be able to advise you.
Hill Furze Road
Telephone: 01386 462939
You may cancel an order at any time before it has been processed for shipping.
To cancel your order after it has been despatched to you, please follow the Returns procedure, stated above.
Handle: FSC certified hardwood
Trowel head: high-carbon steel
Hanging cord: leather
Stainless Steel Items
What is Stainless Steel?
"Stainless" was a term given to stainless steel when it was invented in the 1920's to differentiate between ordinary steel. Stain resistant steel might be a better name, as it is the additives in the steel, which gives it its protection, and therefore, makes it an ideal material for the purpose of manufacturing cutlery. It was adopted as a generic name and now covers a wide range of steel types and grades, used to make products that need to be resistant to corrosion or oxidation. Our stainless steel cutlery and other tableware pieces are made from 18/8 Stainless Steel
Why is Stainless Steel 'Stainless'?
Stainless steels are iron alloys with a percentage of chromium content. The steels are termed 'stainless' as chromium-rich, oxide film forms naturally on the surface of the steel. It is this protective film, which makes the stainless steel resistant to corrosion. Stainless steels cannot be considered indestructible, however, as under certain conditions the protective film can be broken down. This is why it is important to carefully select the appropriate grade of steel for a particular purpose.
18/8 is an "authentic" stainless steel type, and is one of the most commonly used. It contains 18% chromium, and the addition of 8% nickel makes it considerably more durable.
Caring for your Stainless Steel item
Follow the instructions below to keep your cutlery in prime condition. Rinse cutlery as soon as possible after use to remove food particles. If washing by hand use warm, soapy water, rinse immediately in hot water and wipe dry with a soft, clean cloth. When using a dishwasher, follow the manufacturer's instructions concerning the type and quantity of detergent used, and load cutlery in the compartment provided to reduce scratching. Wash cutlery as soon as possible after use and remove when the dishwasher has completed its cycle. Wipe dry with a soft, clean cloth. In some areas hard water may leave calcium spots, or certain foods and constant use of dishwasher may cause tarnishing. These stains may be removed using lemon juice, vinegar or a stainless steel cleaner.
Ensure the detergent is completely dissolved in the water before washing the cutlery. Rinse in clear water and dry with a soft cloth or tea towel. Store immediately. Do not soak your cutlery or leave unwashed overnight.
- Right : Do not use a powder cleaner instead choose a cream or liquid detergent e.g. fairy liquid.
- Right : Only choose a stainless steel cleaner for stubborn stains.
- Right : Rinse cutlery after contact with acids or salt to prevent corrosion.
- Right : Pay particular care to knife blades as these can be prone to increased corrosion due to a higher carbon content, used to achieve a sharper cutting edge.
- Right : Hand made cutlery styles with more intricate handles need to be cared for by thorough drying. Soap deposits left from drip-drying around the handle area can cause rust deposits to form.
- Wrong : Do not use wire wool or abrasive cleaners, this can cause scratching and will eventually remove the cutlery's shine.
- Wrong : Do not continuously soak or leave in damp surroundings as this may cause staining and corrosion.
Common salt, vinegar, and acids present in some foods, bleaches & some harsh detergents can all seriously damage the cutlery if left without rinsing after use. Even mineral salts in tap water can cause pitting and staining.
When washing cutlery in the dishwasher please take care to follow your dishwasher manufacturer's instructions and remove your cutlery immediately after the end of the drying cycle and polish with a soft cloth or tea towel. Misuse or a fault within your dishwasher can cause corrosion or staining to the highest grade of stainless steel. Rust marks are no indication of poor craftsmanship. Scratching can occur on knife blades if regularly dish washed. This is a direct result of the mechanical action of the dishwasher and salt concentrate remaining on the flat surface area of the blade. To prevent this, handwash the knife blades in soapy water. Surface discolouration in the form of a rainbow can also occur. This is due to detergent drying on the cutlery and is a fault within the dishwasher's rinsing cycle.
- Right : Check that the design of cutlery you have purchased is suitable for dishwashing, note unpolished designs requires extra care.
- Right : Follow the instructions that come with your dishwasher and remove and hand dry the cutlery as soon as the dishwasher has finished.
- Right : Knife blades should be placed facing downwards to prevent injury.
- Wrong : Do not mix stainless steel and silver plated items in the same wash as contamination of metals may occur.
- Wrong : Do not use a rinse and hold cycle as cutlery left damp can stain or be damaged.
- Wrong : Do not stack the cutlery in the dishwasher for any period prior to washing. The damp environment within the dishwasher can damage the cutlery
It is important to remember that although stainless steel is a highly durable and stain resistant material, cutlery may suffer from rusting, pitting and staining if it is not cared for properly.
Caring For Your Unpolished Cutlery
Handwash the cutlery before use in warm soapy water to remove excess black oxide, which may remain. The oxide can be present for up to a possible 10 washes, however the black "iron looking" finish will soon become permanent. Continuous scrubbing will eventually remove the oxidised finish, therefore the cutlery need only be washed a few times to remove the black residue. If hand washing or using a dishwasher, season the cutlery occasionally by rubbing vegetable oil into the black handles to remove oxidisation which may occur especially from deposits of dishwater salt. Always towel dry thoroughly before storing, as this will remove excess water which may remain from the dishwasher and which may cause oxidisation to occur.
Caring For Your Rubber Wood Cheese Board
Wash wooden cheese boards in warm, soapy water and thoroughly rinse with clean water. Do not soak. To dry, prop up off of the counter to allow all surfaces to air dry evenly. Wood products should never be washed in the dishwasher. After drying and when needed you can rejuvenate and protect the wood by rubbing it down with any butcher block oil. Apply the oil liberally and allow it to soak in thoroughly before use. Regular application of the oil will help prevent cracking and preserve the rich natural colours of the wood. The butcher block oil can be purchased in various online and high street shops.
Caring For Your Beech Wood Chopping / Carving Board
Wash with warm soapy water. Ensure the board is rinsed and dried thoroughly. Do not wash in a dishwasher. Do not dry in hot sunshine, close to your oven/AGA or any other heat source. Never submerge the chopping board in water. Wood is porous and will soak up any moisture causing the board to crack when it dries. Do not leave any edible products on the board for an extended period of time as the moisture will seep into the wood and stains will develop. Every few months or so we recommend oiling your board with a mineral or vegetable oil. Doing this will provide protection, revitalise the wood’s natural colour and character, and prolong the life of your chopping board. Simply apply a generous amount of oil with a clean cloth or some kitchen paper and leave the oil to penetrate the wood for an hour or so, then wipe away any excess.To eliminate garlic, onion or any other odours from your board - rub with coarse salt, baking soda, lemon or vinegar and leave for a few minutes before rinsing and drying thoroughly.
Silver Plated Items
What is Silver Plate?
This is a method whereby a base metal such as copper is coated in silver usually by the process of electrolysis.
Caring For Your Silver Plated Item
Silver-plated items should be washed independently from stainless steel. If they touch when they are wet the silver may become damaged by a chemical reaction. Whilst silver-plated articles are resistant to corrosion they do inevitably become tarnished from sulphides in the atmosphere and from certain foods such as eggs. Use silver dip or a silver polish, carefully following the manufacturers instructions to clean tarnished silver. These can be purchased in various online and high street shops and in many supermarkets. Never place silver-plated items in the dishwasher, as this will cause serious damage to the items.
Nickel Plated Items
What is Nickel Plate?
This is a method whereby a base metal such as brass is coated in nickel usually by the process of electrolysis.
Caring For Your Nickel Plated Items
Nickel plated items should be cleaned using warm, soapy water and a soft cloth. Then rinsed thoroughly with clean water. The item should then be dried immediately with another dry, soft cloth. If the items requires further cleaning a soft cloth and metal cleaner such as Maas Metal Polishing Creme or a Cape Cod Metal Polishing Cloth can be used. These can be purchased in various online and high street shops.
Cast Aluminium Items
What is Aluminium?
Aluminium on its own is soft and lacks strength but the addition of alloys and other elements gives it the very useful properties necessary for making it suitable for tableware.
Caring For Your Aluminium Items
The composition makes this item suitable as a serving platter or charger but unlike stainless steel it is not food safe and will stain if left in direct contact with food for long periods of time especially acids and alkaline. To clean wipe with a slightly damp cloth and dry immediately.
Lantern Care and Use
To care for your lantern and keep it looking fabulous, ensure the lantern is cold and wipe with a damp, soft cloth. Ensure nothing abrasive is used on the metal or glass surface of the lantern. Dry thoroughly after cleaning.
Our lanterns are designed to be free standing and not to be hung unless otherwise specified in their product description. Please ensure that you only use the recommended candle specified for the lantern in its product description and only one candle at a time. Our lanterns are designed for indoor and outdoor use. When using outdoors we recommend that lanterns are stored inside after use and not left outside for long periods of time.
Disclaimer Warning - Single Candle Lanterns
- Right :Remove all packaging and follow instructions given with the lantern.
- Right :Always examine product before use, and do not use if item is damaged in any way.
- Right :Place the candle inside the lantern in an upright position only.
- Right :Never leave a burning candle in a lantern unattended and extinguish all candles when leaving a room.
- Right :Beware as the glass, top and handle may become hot when burning a candle.
- Right :Keep lanterns containing a burning candle out of the reach of children and pets.
- Right :Do not burn candles near flammable materials.
- Right :Protect the surface the lantern stands on as the base may become hot and do not stand on an uneven surface.
- Right :Do not carry a lantern by the handle or carry a lantern with a candle inside - lit or unlit.
- Right:Do not put anything else inside the lantern, other than a candle, when lit.
- Right :Never leave candles burning unattended, and never leave children alone with lighted candles.
- Right :Do not let candles burn in a draught or close to a heat source.
- Right :Trim the wick down to a maximum of 1cm (1/3 – 1/2") before lighting.
- Right :If the candle gives off sooty smoke, extinguish it and trim the wick before lighting it again.
- Right :Each time the candle is extinguished, remove charred pieces of wick, remains of matches, and other impurities like traces of lacquer, from the melted wax round the wick.
- Right :Use a candle extinguisher instead of blowing candles out.
- Right :When you light a pillar candle, make sure it is allowed to burn out to the edge before extinguishing it for the first time. If it only burns for a short while, it will be spoilt by burning downwards and not outwards.
- Right :Always place candles on a level surface and always leave at least 5cm (2") between burning candles.
Candle Care and Use
Our beautiful high quality church candles are perfect for use in our range of lanterns or simply to accessorise your home.
Some More Tips For Candles
The raw material used for candles is intended to give best results at normal room temperature. If the wick is too long, or if a candle is placed inside a hurricane, it may run down the sides.
If melted wax spills onto textiles, allow the wax to harden (in the freezer if possible), before removing it. The remaining stain can be reduced by ironing: place the spot between two layers of kitchen paper, place a cloth over the paper, and iron the spot with a hot iron to melt the wax, which will be absorbed by the kitchen paper. Then wash the textile normally.