Edge question...

[Grease]

Is it normal for the edge of an HI kukri to have a microbevel?


Edit to add:

I just bought a pair of used kukris - a 20" AK, and a 21" Gelbu Special. The AK has a microbevel on it, whereas the GS does not. Trying to figure out if this was a poor sharpening job by the previous user, or just the result of the two knives being made by two different kamis.

 

[Karda]

I have had at least a couple hundred or so khukuris come thru my hands in my time here.
I have yet to see a microbevel come from the shop.
They normally come with a convex edge.

 

[Gehazi]

sounds like an inexperienced owner? speaking of this subject, should I just get chainmail gloves? stop pressing so hard and learn to be more gentle ? or stop trying to sharpen my knives with traditional methods?-- or do khukuri demand blood?

 

[Grease]

I have had at least a couple hundred or so khukuris come thru my hands in my time here.
I have yet to see a microbevel come from the shop.
They normally come with a convex edge.

Awesome. Maybe I'll try to repair the damage then... I wasn't sure if I wanted to try if it was meant to be that way, but since it's not... Well, I'll try!

Thanks Karda!

 

[olpappy]

Why not chop with both kukris and do a comparison between the performance of the microbeveled edge and the nonmicrobevel edge? If you use your kukri it will inevitably get small chips in the edge eventually, at that point you will need to resharpen it yourself anyway and can choose whatever type of edge profile you prefer.

 

[Grease]

Oh, I took them both out to make wood chips out of a freshly downed tree the moment I unpackaged them.

The 20" AK chops about the same as my much smaller (15" maybe?) WWII variant that I got from some other kukri house (which happens to be convex ground.) The Gelbu blows them both away, though.