- Joined
- May 18, 1999
- Messages
- 15,395
Thanks N2S
Bro do you know how old the logo khukuri is? The reason I ask is because of the extra, it appears to me, small bolster and the cho so close to the handle.
As we know almost all the khuks of today suffer from cho creep in that the cho has gotten further away from the handle.
It's also sorta interesting that my preference in chos has come back to the, how is it called, the kowdi(?) or the cow track cho?
The ones I prefer though are those excellently executed with a perfect semi circle with sharp points at the blade and bolster ends and with also a well done center, center shape unimportant.
John & Ben posted some beautiful examples above.
I 'cleaned' up the cho one one of my YCS's. I laid a washer down flat over the cho that was close to the cho's size, drew a line around it with a magic marker, scibed a line with my extra pointy carbide scribe and then used my Ryobi 'dremel' tool with a carbide burr to trim it down to the scribed lines.
It added much to the looks of the knife.
And it also had the effect of making the ends very sharp on the cho!!!!
Bro do you know how old the logo khukuri is? The reason I ask is because of the extra, it appears to me, small bolster and the cho so close to the handle.
As we know almost all the khuks of today suffer from cho creep in that the cho has gotten further away from the handle.
It's also sorta interesting that my preference in chos has come back to the, how is it called, the kowdi(?) or the cow track cho?
The ones I prefer though are those excellently executed with a perfect semi circle with sharp points at the blade and bolster ends and with also a well done center, center shape unimportant.
John & Ben posted some beautiful examples above.
I 'cleaned' up the cho one one of my YCS's. I laid a washer down flat over the cho that was close to the cho's size, drew a line around it with a magic marker, scibed a line with my extra pointy carbide scribe and then used my Ryobi 'dremel' tool with a carbide burr to trim it down to the scribed lines.
It added much to the looks of the knife.
And it also had the effect of making the ends very sharp on the cho!!!!