Are these Village khukuris any good?

Originally posted by Bill Martino
I'll let our resident expert, Yvsa, answer your question but if I were doing I'd go down about an inch from the bolster, center of handle fore and after, and put an 1/8th inch hole and pin thru.
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Uncle Bill, about how wide are the villager tangs at this point? I'm wondering how much room there is for slop, and of course I don't want to cut through the tang accidentally.

Patrick
 
Tang width will vary with the size of the khukuri so figure roughly half the width of the blade at the point where it meets to bolster. If you get the hole near center of handle an inch down you'll go thru the tang no matter what model and when you pin it the handle is there to stay.
 
Many thanks, Uncle Bill. I'm planning on pinning the handle on my villager sometime soon!

Patrick
 
:
That it's not necessary if your villager has a full tang. They are just as stout as the regular H.I.Khukuri and need no further embellishments or reienforcement.:D
It's pretty easy to tell, most of the time, if a villager is a partial tang.
The nails most vllage kamis use to keep the butt cap on have a crisscrossed head on them, and not smoothed and peened over like a full tang is.
As Uncle Bill has said many times about the Hanuman that a forumite back east has used for many years and the handle has never failed.
We don't use our khukuri's like the Nepalese people do, theirs get more work done in a week than we do in a year.
And They let theirs get all rusty and such.:D

Can you imagine the look on some of our faces if a khukuri like Rusty's Sun, Moon and Stars was used by a Nepalese person and treated like a common khukuri?:D
 
Especially if you see just how roughly they are used and how little care is generally given to them.
 
:
Now that would be true research. I mean after all a man wouldn't ask another man to do somethng he wouldn't do himself would he?:p :eek: :D

I'm getting lazy as I don't always clean mine up like I used too.
Like I said, "I don't get out mch anymore."
I am still trying to get a patina to develop on my using YCS, guess I will have to resort to using some lemon or lime juice or mayonaise it down for over night.
At least that's a good use for mayonaise IMO.:D
But I ain't gonna let one rust if I can help it, although I don't mind the "black rust." Black rust is IMO a natural blueing process, I just wish there was a way I knew how to control the rust to get the black rust all the time instead of the damageing red kind.
The black rust makes a nice hard surface that's dayumed nigh indestructable.

Now that's real "Research" Tsimi.:p
 
That black rust hammer dingy finish khukuri is one of the best looking knives you've got, Bro. Of course, I guess beauty is in the eye of the beholder because I've got a lot of nephews who would clean it up to a magic stone mirror finish.
 
Don't worry Jim, a little work and the Durba can be salvaged.
 
I've always felt that there is a certain "well worn" look to a knife that has been used lots but well taken care of. You can spot one immediately by the patina on the blade, a good sharp working edge, the wear on the handle or scales... (vs the piece of garbage blades that the walking pieces of garbage so often carry :rolleyes: )

It might be a Marbles fixed blade, a khuk, or a Buck folder, but you can just tell the good ones. :)
 
Ok, I get the Baah and Ruuf, I used to work on a barge in Owensboro KY and we had some jokes thatcould make a politician blush, but here is one for you. In 1991 While traveling Yucatan Border Country I happened to be the guest of honor at a feast in one of the pueblos down there. To my suprise i was presented with a whole roasted Tol'ok. It is a type of grayish black mean a&*% iguana. Anyone care to speculate what kind of noise you'd be making after a winter there?
As far as patina on a working knife I've got a muskrat patterned folder marked Camco that is probably 1940's vintage with gray carbon steel blades sharpened to a wood eating white edge. My Gramps gave it to me when I was just old enough to ride a bike on my own. That and a slingshot in one Summer. Mom was peeved at the old guy for months!
 
Don't know how well I could handle that iguana. They're such nasty lookin critters. How did it taste, Rob?
 
More stringy, a little fishy, textured is a good word. the only part i could find any meat on was the tail, but others picked them pretty clean. Some where less palatable than an MRE.
I here they serve nutria rat down here at public school lunches. I haven't had one of those yet.
 
In the Orient I found that a lot of people eat stuff we wouldn't eat here but I think it's mostly psychological. Some of the critters looked okay and smelled great after they got seasoned and cooked but dogs, cats, snakes, rats and other such critters are too much for me.
 
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