First-time buyers beware

H

Huge Grant

Joined
Jun 22, 2014
Messages
24
HI knives are addicting, and can pose a problem with your wife/significant other...

Good thing I'm single! Ha! :D

I've never been one to spend much money on knives... until now. Here is my collection so far, and I just started at the end of June... this year! (The Nutnfancy vid)



17.5" 18 oz Chainpuri (blem - loose sheath)
15" AK (Bhakkta kami)
12.5" AK Bowie (blem - hairline crack on handle) - joke - can't believe Auntie sold as blem! What a deal, and what c/s!

I also have a Garud AK on order, due in August, Auntie tells me. That was actually my first order. I just couldn't wait until August!

This isn't good... after the Chainpuri I told myself I'm done for the time being, time to chop! Meanwhile, I've been refreshing the main page constantly for the last 36 hrs for the DOTD.... lol.

So... if you're a first time buyer thinking about making the plunge... better have some $ reserves... and a paypal account!
 
Yeah, it's an expensive and addictive hobby. Since last July, I've bought 2 WWII 18" models (one for my father), a 15" Villager Utility Knife ($20 off because it had a tiny crack in the handle), and an 18" Super CAK with a beautiful sheath. Not only that, it got me into collecting other knives - I've also bought a CRKT MyTighe, a Kershaw Leek, a Ka-Bar, and a Cold Steel Smatchet. None of them compare to my HIs, though.

Kukri-wise, I think I'm done. I still want to pick up a Cherokee Rose and an Uddha sword, but I can't decide if I want to buy them off the forum, or have them custom-made.
 
Yes, HIKV (Himilayan Import Khukuri Virus) as it is known around here is a very contagious disease. I became infected fairly recently myself. February of this year.

in addition to the khuks in the photo, I have also acquired 3 or 6 more :D with 2 more enroute through the wormhole Auntie uses for shipping as well.

20140521_064349_zps01d888c2.jpg


I am happy to say that the virus has continued to flourish with fortunately no cure in sight.
 
great collections-- I represent advanced stages of this disease, and I am here to say you can still be a productive member of society with 100 lbs of HI steel.
 
Oh Shavru, thanks for remind me of that Bonecutter.:grumpy:
My only consolation is to know it is in very good hands.

And Gehazi thanks for the comforting words. Did you made some sort of celebration when you passed the 100 lbs mark?
 
Shavru said:
Yes, HIKV (Himilayan Import Khukuri Virus) as it is known around here is a very contagious disease. I became infected fairly recently myself. February of this year.

in addition to the khuks in the photo, I have also acquired 3 or 6 more :D with 2 more enroute through the wormhole Auntie uses for shipping as well.

20140521_064349_zps01d888c2.jpg


I am happy to say that the virus has continued to flourish with fortunately no cure in sight.
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Impressive! Oh, how I need a Kumar Karda for the kitchen...
 
Huge Grant said:
Impressive! Oh, how I need a Kumar Karda for the kitchen...
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The KK's are beasts
They need a lot of love to keep in good shape in the kitchen as food acidity will easily stain the carbon steel.
Also, the angle of the handle will knock your fingers on the counter if you slice with the flat part of the edge over the counter.

Don't get me wrong, I have a small and a large KK. I like them both. You just need to be aware the minor limitations.
 
Ha! Yeah Huge,,, I am infected as well! I discovered HI about a month before that. #3 on the way, one of the last Padam Suga knives for which I am stoked and will do pics and a review when it arrives. I chose the CAK as the first and then the AK Bowie which was a great second.. great diversity between the two blades. I am looking at either a Ganga Ram Special or the 20" Ang Khola as my fourth although those KKs are pretty nice. Outside of the regular line of great stuff we have to deal with learning about and frothing over some of the past great specialties too like the Seax, Farm knives, jurwali's etc.... HIKV stress!! I think my bowie knife is one of the most beautiful blades I have ever owned,,,, so far! cheers!
 
snowwolf said:
The KK's are beasts
They need a lot of love to keep in good shape in the kitchen as food acidity will easily stain the carbon steel.
Also, the angle of the handle will knock your fingers on the counter if you slice with the flat part of the edge over the counter.

Don't get me wrong, I have a small and a large KK. I like them both. You just need to be aware the minor limitations.
Click to expand...

Thank you, Snow. Are there any other HI offerings with a more kitchen-friendly shape that I should look out for?
 
Any add-on coating necessary to apply on the blade.

snowwolf said:
The KK's are beasts
They need a lot of love to keep in good shape in the kitchen as food acidity will easily stain the carbon steel.
Also, the angle of the handle will knock your fingers on the counter if you slice with the flat part of the edge over the counter.

Don't get me wrong, I have a small and a large KK. I like them both. You just need to be aware the minor limitations.
Click to expand...
 
For kitchen use blades its best to just let them discolor over time. They will become more rust resistant as a patina develops. Use mineral oil to keep red rust away.
 
pk977, the KK in my picture is coated only with food grade mineral oil. As long as you clean it after you use it and re-apply the oil regularly so far it has been great. I have sliced tomato and pickles, but no pineapple yet and it so far the finish is doing very well. Though it is a bit more satin finish than the very shiny finish like it was when I first got it. I think that if I keep treating it that way it will develop a nice patina.
 
Thanks Shavru, which type of food grade mineral oil you will apply on it!
Shavru said:
pk977, the KK in my picture is coated only with food grade mineral oil. As long as you clean it after you use it and re-apply the oil regularly so far it has been great. I have sliced tomato and pickles, but no pineapple yet and it so far the finish is doing very well. Though it is a bit more satin finish than the very shiny finish like it was when I first got it. I think that if I keep treating it that way it will develop a nice patina.
Click to expand...
 
I dont see any beaver in that pic Shavru. Your probably wearing it?
Huge Grant said:
Thank you, Snow. Are there any other HI offerings with a more kitchen-friendly shape that I should look out for?
Click to expand...
One way to remedy the shape problem is use a thick butcher block and cut with knuckles hanging off the edge. Doesnt have to be a big one. 8" or 10" bamboo block a few inches thick is sweet! Gives you room to slide your stuff off the board onto your hand to throw into the pot.
 
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Shavru,

Please show me the bottle of food grade mineral oils that you suggest we to use it!
 
I got my first HI blade, a 17.5" 20 ounce sirupati, from the May 5th DOTDs. It must have carried a lot of the HIKV, which I caught from fondling it too much. I've caught such a bad case, that I now have 18 different HI blades, with two more to come. My old camera seems to have finally died, so I need to get a new one so that I can take pictures of these amazing blades. I know that Yangdu would appreciate it if I could post some reviews here, but I'm not going to post reviews without pictures - we all know what kind of response that would get :-). But yes, it's EXTREMELY hard to stop after only one, like Shavru's sig line...
 
pk977 said:
Shavru,

Please show me the bottle of food grade mineral oils that you suggest we to use it!
Click to expand...

Here are some examples, usually found in drug stores or the pharmacy section of supermarkets. With USP marked on the label, it's made to be swallowed as a laxative, so it should be "food safe".

mineraloil.jpg

img_0737.jpg

P1030448.JPG

MineralOil1.jpg
 
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