That's the mean, I think, for a working khuk. That's not to say 16.5" and 28 won't do it, or 17" and 27 oz, or 19" and 29oz You get the idea. Somewhere between the average size of the user, and I'm 5" 11" 176 pounds, and the tool, you have a sweet spot. How sweet it is depends upon the use of the khuk also; if you want a felling khuk, you don't worry about carrying weight as the logging truck will hold another 4 pounds or so just fine. And if you do not require serious wood reduction, but lighter work, a smaller, more hikable khuk is certainly called for. And there is always the wide variety of tools/weapons desired by martial artists.
But a 18" khuk will not bind your leg walking, and the length is a real blessing with chopping chores. Yet this 'mean' khuk will also provide defense. 28 oz can be carried fairly comfortably. You may have to get used to it: I know I do when I haven't gone out much. Even a few more ounces in my experience adds to the subjective experience of packing cost and many more ounces after 28 do not noticiably improve chopping unless you make a modest gain in weight; say once you arrive at 36 ounces or so. No, I'm not saying a 18" 28 oz WWll khuk will outchop a 18" 32oz AK khuk; but the difference will not be world shattering in most cases. We are getting to where the Great, IT DEPENDS is in order.
Because a lot depends upon how the kami made the paticular khuk. Every HI khuk is a little different. Some spines are thicker, in different places, and weight distribution determines how a khuk will hold, swing and chop to a large extent. This is where we run into Edge Profile, because the design of the particular khuk must match the edge profile. HI Kamis do this very well.
If a specific khuk has a broad forward blade, with much weight, like a AK, and a thin saber type edge grind, and is 18" or longer, I think it will tend to stick in the wood. If it were only 15" or so, it would get away with the slender edge and in fact do well.
Tang design also influences chopping, because there is more weight in the handle with the chiruwa style than the tradtional. Likewise, fullers influence how the tool is going to perform.
So when I or anyone comes up with a magic formula of 18" and 28" ; it aint magic, and it might not even be the right choice depending upon the job the individual wants done.
I am fascinated by this topic. I'm just a guy, like my Doppleganger friend on the Eastern Seaboard, Hollow, who has chopped some fair amount of wood with various khuks. I do it every season for heat. Your experiences may differ.
The true holy grail for a 18" WWll may actually be 27 ounces. How do you like those apples? (perhaps the AK should be 28)
I wonder if anyone could tell the difference in chopping???
munk
But a 18" khuk will not bind your leg walking, and the length is a real blessing with chopping chores. Yet this 'mean' khuk will also provide defense. 28 oz can be carried fairly comfortably. You may have to get used to it: I know I do when I haven't gone out much. Even a few more ounces in my experience adds to the subjective experience of packing cost and many more ounces after 28 do not noticiably improve chopping unless you make a modest gain in weight; say once you arrive at 36 ounces or so. No, I'm not saying a 18" 28 oz WWll khuk will outchop a 18" 32oz AK khuk; but the difference will not be world shattering in most cases. We are getting to where the Great, IT DEPENDS is in order.
Because a lot depends upon how the kami made the paticular khuk. Every HI khuk is a little different. Some spines are thicker, in different places, and weight distribution determines how a khuk will hold, swing and chop to a large extent. This is where we run into Edge Profile, because the design of the particular khuk must match the edge profile. HI Kamis do this very well.
If a specific khuk has a broad forward blade, with much weight, like a AK, and a thin saber type edge grind, and is 18" or longer, I think it will tend to stick in the wood. If it were only 15" or so, it would get away with the slender edge and in fact do well.
Tang design also influences chopping, because there is more weight in the handle with the chiruwa style than the tradtional. Likewise, fullers influence how the tool is going to perform.
So when I or anyone comes up with a magic formula of 18" and 28" ; it aint magic, and it might not even be the right choice depending upon the job the individual wants done.
I am fascinated by this topic. I'm just a guy, like my Doppleganger friend on the Eastern Seaboard, Hollow, who has chopped some fair amount of wood with various khuks. I do it every season for heat. Your experiences may differ.
The true holy grail for a 18" WWll may actually be 27 ounces. How do you like those apples? (perhaps the AK should be 28)
I wonder if anyone could tell the difference in chopping???
munk
