Am I asking too much of my Leuku?

[Runs With Scissors]

I've had a Kellam Slasher Leuku for quite a few years now. Typically used for simple carving, butchering, foraging, etc. Sometimes used for chopping-This is where my trouble comes in. Whether I run the edge straight zero degree, or whether I micro-bevel it, the darn thing just chips and rolls very, very easily when I chop with it. Bearing in mind, in my home state of Alaska, we don't have hickory, oak, Osage, etc. but just regular old birch, willow, cottonwood, etc. It's rolled quite a few times with plain old wood. I once decided to use it to chop some ribs off a caribou, and cut it's spine into pieces for dog treats. The poor knife looked like a drunken loon had run it through a serration machine by the time I was done. I've chopped just fine with my Himalayan Imports, Beckers, Tops, etc. without a problem. So...am I asking too much of this knife? do I need to upgrade? I love everything else about the blade, but the chopping thing has been wearing on my nerves over the years. Unfortunately, I've had similar problems with a Helle Lappland. I've been lead to understand that the Roselli Leuku is about the biggest, meanest and stoutest of the Leuku genre. Maybe I should try one of those?

Your thoughts would be appreciated. Thanks!

 

[Jason Herman]

It could be that the steel used in your knife is hardened such that the edge becomes particularly brittle in comparison to the other manufacturers mentioned.

 

[Jason Herman]

You many consider using the helle knives for lighter tasks, should you wish to avoid continuing to roll their edges.

 

[Rich S]

I have three Roselli, but not a leuku. I've the Jarvenpaa and the Wood Jewel leuku, both are fine knives IMHO, up to any task. I don't sharpen my leuku to a full flat to the edge, but use a micro bevel and they hold up well.

Rich

 

[Shriket33]

Yes, when it comes to chopping wood, caribou ribs and spine, it clearly is not up to . Blade thickness can be a part of the problem. If the knife is intended for butchering and slicing, it often has a thinner blade, which then should not be used for chopping. For chopping, you would need a thicker blade, convex grind would strengthen the blade. In short there is no do it all knife. Not sure what steel type and What hardness is incorporated into the blade. Hard to make a suggestion without knowing or seeing the knife.