I got a ASTK!

euroross

euroross

Joined
May 19, 2008
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This is my first blade of this type and I must say, this is a beast! Very well balanced for such a giant chunk of steel. I do have a few quick questions about it though. I seem to remember a thread somewhere that had a list of all the makers and the signatures that they use. The other question is about the two smaller blades that come with it. One is sharp, while the other is duller than a butter knife. Ive always wanted one of these, and now I do. Thanks for any help you guys may lend me. :)
 
 
 
euroross said:
The other question is about the two smaller blades that come with it. One is sharp, while the other is duller than a butter knife. Ive always wanted one of these, and now I do. Thanks for any help you guys may lend me. :)
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Howdy! :) The sharpened one is called a Karda, it's a small Utility knife. The blunt one is a Chakma, it's for touching up edges like a butchers steel. How much does your ASTK weigh? Got pics? Email works. ;) By the way, Welcome to the HI Forum! Please read the Safety thread, test your Khukri then Use it a ton!!
 
I dont get it, how does one properly test the knife before using? I read the safety thread, but still dont understand. Thanks.
 
Can someone explain to me how the kamis heat treat these blades? Ive seen a few blades with chips in them after use. Thanks.
 
From http://www.himalayan-imports.com/kami.html
Found on the HI Khukuri FAQ http://www.himalayan-imports.com/FAQindex.html

Water was the quenching medium for 2500 years or so. It was used in Nepal "since the beginning" and a kami's skill is largely passed down from one generation to the next. The hardening of the blade is really an art rather than a skill.

Bura was giving me a lesson in hardening a couple of years ago --"setting the pine" they call it. Pine = hardness.

Bura lectured as he did the work.

"Color is very important. See this color? The blade is not hot enough. See this color? The blade is too hot. See this color? It is just right. See the color at the tip? See the color at the cho? These all must be just right before you start to pour."

When the blade color was just right he began to pour from his pitcher.

"You cannot pour too fast and you cannot pour too slow. You must pour just the right amount at just the right speed. Watch the blade change color. You will see red, purple, green, in various shades and then black. If you do not see the color change seven times you have missed and must begin again. See it has changed three times already. There, again. And again. Again, and now it is black. It is finished and the blade pine is just where we want it to be. It is very hard here (pointing to the chopping area) and not as hard here and here (tip and bottom of blade). This knife is perfect."

I took a file to check the blade and Bura chuckled. "You are wasting your time," he said.

And I was.

--Bill Martino, 5/2002
 
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