Italian Khukri- Made in Texas!

Ndog-drill as you have, then heat the tang and burn it on. Pretty much every european sword with a wood handle core was done this way, and I do all my wood handles this way (unless it's one of those exotic poison-gas woods). Stop a little short and scrape out the carbon and you'll have a very nice fit indeed.
 
J W Bensinger said:
Ndog-drill as you have, then heat the tang and burn it on. Pretty much every european sword with a wood handle core was done this way, and I do all my wood handles this way (unless it's one of those exotic poison-gas woods). Stop a little short and scrape out the carbon and you'll have a very nice fit indeed.
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Thanks Jim! Thats a great idea. after I drilled it out the handle fit anyway since it was pretty much an even curve. Ill drill out smaller next time and burn it out. Ill just have to fill it with epoxy this time. Its pretty dang tight in there already tho. I got away with it fitting because its a short handle. Any longer and i might have had some trouble. Thanks Jim. I shoulda ramed it through there while it was hot from brazing the pieces together. I was about half tempted to burn the bolster piece on that way too. That was kinda tricky.
 
Burning the bolster on can get out of hand, unless you're going to ebonize the handle anyway.
When I do traditional khuk handles fitting bolsters takes as long as anything.
 
Almost time for pizza! Well almost:D

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Scratched out the general shape of my Yek Chirra handle for future reference. I cut out the but plate as well. Also thought id cut some threads on the tang to assist in clamping everything together once I got all the parts stacked up and ready for poxy.

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During the shaping and beating process I noticed that I liked the rough texture a bit better than the shiny flat clean stuff so I beat on the outside of the parts some. Keeper was cut in brass and soldered to the butcap. I know aint traditional but it aint going nowhere.



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Once I got everything positioned I used a tapped piece of scrap brass gass fitting to clamp the stack of parts down.


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There it is all clamped down and no place to go. Gonna sit it down for the night and let it cure.

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Next day was for trying to make it look like a Khukri handle.

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I sliced some of the mass of so now its time to get dirty on the sanding.
 
During the shaping and beating process I noticed that I liked the rough texture a bit better than the shiny flat clean stuff so I beat on the outside of the parts some. Keeper was cut in brass and soldered to the butcap. I know aint traditional but it aint going nowhere.
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Neither is a pizza cutter, so what works works. Definitely an interesting project. I wonder what a Bookie-designed pizza cutter would look like...:eek:
 
I've got stuff out in my property room that looks kind of like that. They use it to smoke the wildwood weed.

That pizza cutter is really gonna be something when you get er dun.

Looking marvelous daling. Truly marvelous.
 
always love to watch you tinker man, you have done another great job and inspire my own tinkerings !!! hats off to you sir
 
Danny, I am loving how this one is turning out. That wood is going to look great. And the hammered buttplate was a cool idea too. I really like how that turned out.

I love pizza! I make it at home all the time. My favorite topping is a whopping handful of garlic but if someone else is going to share the pizza with me I usually spare them. Other favorites are mushroom and spicy sausage.
 
Kamidog, get thee a #49 & #50 cabinet maker's rasp. You gonna do good wood shaping these are what you need. Not really cheap, but they will last for years and you won't believe you've lived this long without them. Next best is a four in hand.
 
Ah! Thanx philllll! We make homemade pizza about once a week. Ironic my wife just ran out the door to pick up a pizza and I told her id be done with the cutter before she got back:D She laughed of course. Hell yeah! Gotta have garlic. Same with spaghetti. Lotts o garlic. Mushrooms and andoui sausage are great too! Im carving out the handle now. Man thats a job! I see the Kamis cutting out handles with a Khukri and they make it look easy. It aint. You have to watch the grain so you dont split the ring off or certain other spots. I havent found the right tool just yet but still trying.
 
Money is no object for a tool that last longer than I do:D Im on it now. any suggested sources? PM me if its against rules here? Thanks bookie!
Sincerely
Kabinetdog

Ah! Brownells..found it. Need some patches and stuff anywayz. Also my next project is the Springfield 3006 stock replacement so I need Acraglass anyway. Thanks bro!
 
I used to toss pizzas at a joint across the street from my college. We made 30" pies. That thing would open up like an umbrella when you threw it in the air!
 
philllll said:
I used to toss pizzas at a joint across the street from my college. We made 30" pies. That thing would open up like an umbrella when you threw it in the air!
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:eek:30" Man your good! I did some maybe up to 24". Used to work at an Italian restaurant as a pasta chef and we used a wood fired brick oven. Was so cool to drop a pizza on the hearth and watch the ring of fire ignite from the semolina.

BOOKIE:. #49 is second cut, #50 is smooth cut. I aint worried about finishing Id rather have something to remove meat so would that be the #49? Im thinking so.
 
I wonder what a Bookie-designed pizza cutter would look like...
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Dang, I meant to say a philllll-designed pizza cutter, not Bookie. With the huge choppers you make, that would make for an interesting design.

philllll said:
Danny, I am loving how this one is turning out. That wood is going to look great. And the hammered buttplate was a cool idea too. I really like how that turned out.

I love pizza! I make it at home all the time. My favorite topping is a whopping handful of garlic but if someone else is going to share the pizza with me I usually spare them. Other favorites are mushroom and spicy sausage.
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And philllll, I like my pizza with a huge handful of garlic too. It's a real shame that American pizzerias don't have it as a topping. They have it in Brazil though, with a lot of olive oil poured on with it.
 
Kamidog, the 49 is aggressive. If you only get one, get the 50. It eats wood like a rabid beaver on steroids, too! They are fast. The three rasps I mentioned are the only tools I use to make a stock "from a stick". For finer or next step is sanding work, use a four in hand. I prefer Nicholson. The teeth on the 49 & 50 are hand cut and you definitely do not want them to chew on any metal. Don't use the Coke resharpening method on them, either.
 
OK 50 it is:thumbup: Four in hand?

OK I got it mostly shaped out I think? Plan was to copy my Yek Chirra. Its a little bulbous on the front end so ill take that down some i think.

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Another view. Still want to carve some grooves in the handle and maybe even cross hatch some Chitlangi pattern in it depend on how im feeling at the time.

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Pizza is good for you! Did ya save me a piece of crust daddy?
 
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