Chiruwa fans - I need your advice please !!

Brendan

Brendan

Joined
Feb 13, 2002
Messages
3,679
My bura chiruwa has a strange characterisic and I am unsure if it is the same on all Chiruwa. The tip has a section of about 1 inch with no edge - the metal is hard but there is completely no edge !!

It is nowhere near the sweetspot but is it supposed to be there ??

B
 
No, it is not supposed to be there. You should have an edge all the way to the point.

n2s
 
Thats what I thought - how can I get it there !! Ive tried using a steel but there is no metal removal !! Dont want to angle grind so what do I do ??

:p
 
Fine file, then stone, matching the edge angle on the belly.
 
OK - will let you know !!

Rust can you move this post to its own thread - dont want to go OT !!
 
Originally posted by Brendan
Rust can you move this post to its own thread - dont want to go OT !!
Click to expand...

Why?:rolleyes: What makes this thread any different than all the others?:p :D
 
If a thread is talking about a khuk why move it. An old dumby like me can use all the education I can get.:D :D
 
its interesting to see any problems that occur with the khuks, and how they are resolved.
like pappy said we get to learn, and expand our knowledge,and skills by sharing other members experiences. so good stuff i say. let us know how it turns out ect. regards kendo:D
 
Brendan,

was you Bura Ch.AK made recently (just prior to Bura's hospitalization)? I'm curious because my Cherokee Rose had the same "no edge" problem in the main curve of the belly/tip where you would do most slashing cuts. I also remember a few others chiming in on my post about that, who had similar edge difficulties with Bura blades. I imagine with a perfectionist like Bura, he had to be feeling badly to make a mistake like that and to let it go unnoticed...:(

I tried to use a stone on mine but the only stone I have is mounted into a triangle wood type thing, so it didn't work very well. Shoulda taken Yvsa's advice and bought the stones he suggested. You'd think I'd know by now to just buy what he tells me to, and save myself the aggravation!:o
 
Hello !

I have 4 AK Chiruwa (2 from Bura), and one of them have a such tip with no edge. It's nothing. And I would say that, on the contrary, it's for you the oportunity to give a robust sharp angle to the edge of your tip! It will be better for hard chopping.

Stephen.
 
Uncle tells me it is one of his last efforts so that explains the edge story !! I will fix it but must admit I am very tempted to leave it as I dont really use that part of the blade !! I'll see !!

:(
 
Originally posted by Brendan
I will fix it but must admit I am very tempted to leave it as I dont really use that part of the blade !! I'll see !!
Click to expand...



:rolleyes: Whut chu mean Willis?!?!?!?!?:p

Brendan just because you maybe don't use that part of the blade right now doesn't mean that you won't need that part of the blade sometime in the future.

You wrote:
"The tip has a section of about 1 inch with no edge - the metal is hard but there is completely no edge!!"

Just how hard is it there? Can it be cut with a file?
Usually the point on a khuk can be cut with a file and it makes it easy to determine where the 'sweet spot' really is.
In my opinion if a knife has a dull spot anywhere on the edge it's pretty much useless the rest of the way as it limits the effectiveness of the knife.
Go ahead and sharpen it up using a file to rough it in if a file will cut it then finish it up on a whetstone.
You don't need to try to get a nice clean angle, just try to keep each side even and the edge in the center. Doing that will pretty much guarantee you a convex edge which will be stronger than any neat angle you can put on it.

I prefer the harder khuks but Dan K has in the past gave good argument as to why a softer knife is better and I agree with him. Just because you can file the steel there doesn't mean it's dead soft and useless. A hardness of 54-56 Rc will hold a fairly decent edge, just needs to be steeled or honed a little more often.
 
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