Eating with a Khuk

K

Kazeryu

Joined
Nov 7, 2005
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Doing some work in the lab tonight, all by my lonesome since everything is closed up and most sensible people are off enjoying holidays. Packed myself some curry over rice to warm up in the microwave, since there's not even anywhere to buy food this time of the year.

So dinnertime rolls around, and I go to grab my food when I realize something -- I didn't bring my usual bag with me when I came in today. ...My usual bag which has a spoon and several pairs of disposable chopsticks in it... I didn't have any utensils to eat with. :(

I did, however, have my 8.5" baby chit with me. hrmm.... Nice little bend, so it can reach into the tupperware without sticking my whole hand in there, nice broad blade, no one around to watch....

I ate my whole dinner off the flat of my baby chit, holding the spine towards my mouth. Worked out just fine. :o I'm just glad there was noone around to see me do it - knives are a pretty rare sight around here, might have ruffled a few feathers.:rolleyes:

On a side note, the area of this baby chit near the cho is super soft - I was trying to tap-tap-tap a little ding out using a picture hanging hammer (tiny little thing) and I wasn't quite paying attention to the bounces. I ended up with a section of blade wigglier than a kris right near the cho. :barf: It all straightened out with some burnishing, but it was sort of a surprise. The belly seems decently hard though, so it's all fine and good.
 
well, it was called a baby chit, but I think 'chitlangi' only refers to the style of handle or something, because it appears to be a regular bilton blade to me

. Trying to drink soup using fullers would be quite an adventure -- but I think I'd more likely just slurp the soup straight from the bowl ;)
 
You're right that the Chitlangi is distingushed by it's extra wide pommel, but the blade is totally different than a bilton. the chit blade is thicker, more decorated, different kaudi, and has fullers.
 
Wacky Canadians, eh? ;)

Seriously, ya gotta make do with what ya got!

I carved the Christmas ham with one of my Yangdu special Katunjes, a horn handled example that was razor sharp out of the scabbard. It outperformed the GE electric knife that I've used for the past 28 years.

Noah
 
You could go to the "Outback Steakhouse" and order a steak. When it comes you could look at the little steak knife provided and say "That's not a knife! This (pulling out an 18" Salyan) is a knife! Then procede to chop/cut your steak with it. Finally, stab the little pieces with the tip and convey them to your mouth with the blade.
 
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