Sharpening a khukuri with a file is pretty traditional actually and a great way to get a quick working edge. Cleaning it up on a riverstone/ceramic rod/strop afterwards helps a lot though as if you leave a burr from the file it is gunna rip off and take the apex with it as soon as you chop wood.I guess I will get flamed very badly for this, but my kukri gets sharpened with a 10 inch fine cut mill bastard file. Just as Royal Army regulations specify.
So any blade length except 3.5" is ok what do you have agianst 3.5"? Why as long as it is less than $100 and more then $125 it is good are knives in the $100-$125 that bad?1. Any knife made in China ( Taiwan ok)
2. Any knife style that looks more like a weapon than a tool.
3. Blade length of 3.5 inches
4. Cost if $100 - $125
5. Slipjoint design
Hi Smiling,As simple as it is, do you have any dealbreakers when it comes to buying a knife, and what are they?
"No full tang"
"Double edge blade"
"Non stainless steel"
For me it is:
1. No guard or finger choil
2. Mystery steels, especially "Surgical stainless steel"
3. Anything 440 or 420...
4. Really thin blade
I personally don't think I'm too picky, but I might be wrong, I'll only know after I hear from you