an edge observation...

B

brantoken

Joined
Feb 6, 2004
Messages
303
I was wondering, it seems that the edges on the khuks I have seem to get better as I use them . Do you think that the edges are being work hardened?

I have also noticed that if I work a new edge with steel( burnishing a bit) after a stroping and then strop again that the edge seem to last longer. Once again, is it my imagination or does anybody notice this?
 
I doubt that the steel is being work hardened simply by chopping wood. I don't know much about the phenomenon of work hardening, but I think that the edges of the khuks are hard enough that even repeated heavy steeling with a chakma won't contribute to their hardness at all.

It is possible that as you sharpen the khukuri, you are removing a decarburized softer layer, and getting down to hardened steel. This is why a forged knife can seem to get harder after you sharpen it, although usually enough steel is ground down after forging to eliminate the possibility of decarb.

The edge should last longer after burnishing and stropping. Stropping makes the edge very slightly convex, which will make it last longer. Burnishing aligns the edge and improves the effect of further sharpening or stropping.
 
I believe Yvsa has talked about work hardening khuks in the past. I *think* it was said that a hard enough chakma could harden the edge..i think. A more logical explination to me is that of decarbed steel like KM was talking about. I think something else was said about the thicker spine drawing the heat up toward itself, thus making the steel right behind the edge a tad harder. Once again, i know not a thing of whick i am talking about. Merely regurgitating info that i might have read on the forums in the last few years:) IMHO, "Magic" works well enough as an explination for me;)

Jake
 
KM is right.

Also, another reason could be deburring...that's usually the case for most sharpening neophytes.

Part of sharpening a convex edge is removing the burr. If there's any of it left on there, it might contribute to it feeling dull. Then a few whacks in wood will remove the burr and leave it sharp.


Lastly, is alignment.


But I would think removing the decarb layer and/or burr would account for 90% of it.

The remaining 10% is pure magic. ;)
 
I think sometimes when you sharpen them you leave a burr or something that chopping can knock off and it cuts better then.
 
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