OK as promised! I didnt mean for this to be a chop
or should I say Split-off so take it for what it is. Special thanks Bawanna for enlightening me on the powers of this little beast!
Here are the victims: Three well dried and baked oak logs. I tried to pick ones without knots but the small one does has a knot. Split/photo time less than 20 mins. Oh well lets see what happens.
Important special note: Two years ago they were toasted in a forest fire that took everything I own, house, trees, knives, guns, kitchen, etc. etc. so they are well baked. It took two weeks before the fire burned down enough so I could come to what I called home. That was two years ago.
Just thought this was worth mentioning because wood can get extremely hard when baked for two weeks. These are extraordinary conditions and I have practically destroyed some other knives I have collected since the fire. This same knife has chopped through six inches of baked western red cedar without harm.
I was a bit biased at first because I didnt think this knife was heavy enough to split this oak wood but as you will see I grossly underestimated the performance of this little beast. First up is the medium one.
First hit already cracked it! Bulls-eye!
Second hit done deal!
Rest was one hit processing.
Next was the biggun!
First hit. Another bullseye!
Second hit another bulls-eye and done deal.
Again one hit processing for the rest.
This one had the knot so decided to plank it around the knot and eventually got it broken up as well.
Getting there.
About twenty minutes later. Theres enough wood to keep me and my baby warm for the night if it were winter.
I did notice a slight ding in the blade belly after this work but was easily restored.
The wrist snap at end of the stroke is vital in making this work with a small blade. That last bit of velocity is so important. Dont forget F=MA . End resulting force and blade shape is what is splitting the wood. Mass of blade is fixed but acceleration is not. You have total control of acceleration!
Another mentionable note: I tried the same test with another popular production kukri and had some considerable damage and decided to abort the test because I spent too much money on it to destroy it. Note the bent belly.
My overall thoughts on this short session with the AK is that this knife is capable of more than I had given it credit for. It mandates good technique to get these results. The profile of the blade with substantial meat behind the edge prevented it from deforming like some other flat ground harder edged more acute ground blades I have used as seen in the above photo. I dont claim to be an expert but I use knives EVERY day and know what works for me. Hope someone finds this useful.
I have been actually looking at axes from Sweden made much like HI makes their knives. Hand forged etc. But a 30" CAK would be more fun!
I dont have to carry it anywhere so not worried about the weight except it would need to be at least 2.5 lbs or so. Preferably about 5:thumbup:
