help on using chakhma

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Oct 24, 2004
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the edges I can identify are the sides, the top edge (the spine?) and the bottom edge (where the blade would be if this was a knife.)

So how do I steel my khuks with the chakma? I know how to use a butcher's steel but not a chakma. Live and learn. Any help appreciated.
 
I think people do it different ways. Some use the flat of the blade, some use the flat where the edge would be and some use the rounded transition area between. I think it is just an experiment until you find out what works for you kind of situation. The hardness of your individual khukuri and chakma will determine this, I don't think it is the same all the time.
 
How much of an edge can you expect using the chakma?

My understanding is that it is just a burnishing tool, to get the edge ready for a true sharpening. Correct?

Thanks

~ B
 
Bamboo said:
My understanding is that it is just a burnishing tool, to get the edge ready for a true sharpening. Correct?

yes.

Depends on how often you chakma. If your edge is slightly dull chakmaing will probably do wonders. If you let your edge get really dull it may do nothing at all.

I chak often.

I made up some new words. I feel so...lingustic. :D
 
Bamboo said:
How much of an edge can you expect using the chakma?

~ B
A few years back I took the very first AK Bowie to a half assed knife testing. Guess what won.;) Well IMO anyway.:rolleyes:
Anyway I cut a 5/16" carriage bolt in two by using a vice and rolled the edge quite extensively. I had just happened to have a chakmak with me from another HI knife.
The Bowie was Scary Sharp at the beginning. After a little heavy work with the chakmak I had pushed the edge back into shape where you couldn't tell it was the same knife unless you had happened to see it.
I steeled the edge with the chakmak and I'll be damned if the knife didn't actually get sharper than it was when I took it out of the scabbard.
One of the guys there could hardly believe his eyes and remarked at how bad the edge now scared him.
I generally feel an edge by moving my thumb across the edge but with the edge the AK Bowie had then it was scary for even me to do so.

So like Bruise says, "Steel it and steel it often."
If you start out with a super sharp edge it's my opinion that you can maintain or at least pretty much maintain the same degree of sharpness with the chakmak, maybe even improve on the original!:D
 
Yvsa said:
So like Bruise says, "Steel it and steel it often."

Actually, I'm just rehashing the stuff that I learned here. Most of my nife nowledge I learned from the HI forum. :)

The finger puppets were my own doing. :D
 
I asked this very question once...what I got from the responses was, "Do what you have to do to get the edge straight." :)

Sometimes I use the flats, sometimes the "edges," sometimes the corners. It seems somewhat intuitive to me - do what feels right at the time. The corners seem more aggressive than the edges; the edges seem more aggressive than the flats.

One time I dinged the old Kobra good - the edge had deflected enough to really scare me. I wound up using the chakma as a hammer flatten it enough to where "wiping" would work again. (I'm not going to recommend this at this point.) Like they say - if it's stupid and it works, it isn't stupid.

I agree with Yvsa. It seems sometimes that the khuk winds up sharper after a workout and a good steeling than it did before. I've been told that steeling can work-harden the edge and that the new edge can be decarburized through the forging and quenching process, but regardless of the physics at work, the edges seem to get better with use and regular steeling.

From what I understand of steeling, it's the localized forces that're doing the work. When I'm trying to move a lot of metal I rest the chakma on my leg and run the edge over it, letting the weight of the blade do the work; this is more effective than common sense would dictate. If I've given the khuk a good workout I may bear down on the blade while I'm doing this. When less work needs to be done, I just swipe the chakma along the edge in the same manner that I'd steel a kitchen knife.
 
If I remember right, the Gurkhas used it as a field sharpening tool. I don't know if they carried other sharpening equipment with them ?
 
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