JKM-1 or Kumar Karda?

wildmanh

wildmanh

Part time Leather Bender/Sheath maker
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Jul 9, 2000
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I'm planning on getting my mom either a JKM-1 or caved handled Kumar Karda. She will most likely be using it in the kitchen as a utility knife for food prep. Which do you think will look and perform the best?

Uncle, do you have either in stock? Thanks in advance for the help.


Heber Ellsworth
 
The Kumar Karda has a longer blade and handle making it more wieldy and useful in general. The JKM-1 has a better tip/point.

Overall, I'd give the edge to the Kumar Karda.

(However, you should take into account what she'll be using it for. Does she need a keener point? If so, the nod goes to the JKM-1. Another factor is getting grease/schmaltz etc. on the wooden handle of the KK. It isn't dishwasher safe. ;) More food for thought.)
 
Would the carbon steel blade be a detriment to kitchen work? To keep it from rusting you will always have to keep it oiled etc. Unless it's not actually used for cooking chores. I dunno.
 
My favorite kitchen knife is an old Chicago Cutlery blade -- carbon steel and wood handle. This knife has been with me for maybe 30 years and I've sharpened it so many times it looks more like a stiletto than a kitchen knife. But the blade still looks okay and the handle is still there but has rotted out some where it meets the tang. I keep the blade rust off with scotch brite pad and once in awhile get some vegetable oil on the handle.

I'd opt for the horn handle JKM-1 for kitchen work although it's a bit small for some work.
 
Thanks every one for the help, keep it coming. I think the knife will get used mostly for cutting and skinning meat (Steak, Chicken, Roast beef) and a little veggie work on the side.

Uncle, are both knives $60 a piece and do you have both in stock? They both sound so good that I might have to break down a get one of each. :D


Heber Ellsworth
 
Cutting and skinning meat? Either your family does a lot of hunting or you buy your animal products from a different store than we do. :D

Come to think of it we have a carbon steel cleaver that we've used for years without a rust problem. Is it the sort of grey oxidation on the surface that protects it from rust? Again I dunno.
 
Originally posted by BruiseLeee
Cutting and skinning meat?
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Yeah, we love cooking meat. Chicken, Beef, Turkey, and fish are my favorites. On campouts I do tons of it. Not to mention, my mom makes tons of soups. Mostly Chicken or Turkey. YUM!!! But recently she has cut down on her meat intake so the knive will most likely get used for preparing fruits and veggies.

I'm not worried about rust or maintanence because we are so used to using carbon steel knives. Mostly J.A. Henkels.
 
By coincidence I got an 11 pound roast and used a kumar karda to trim the fat off before steaming on the stove.

Never used anything but cheap stainless before. The KK was razor sharp and a very useful size. Did the job in a third the time I expected. With very little waste and unbelievably easily. I'm awed.

My advice is get and clean the KK really well. Then seal the wood handle. Yvsa, have you tried the super glue thinned out so it'll flow and penetrate? Someone's bound to have a good suggestion.
 
Originally posted by Rusty


My advice is get and clean the KK really well. Then seal the wood handle. Yvsa, have you tried the super glue thinned out so it'll flow and penetrate? Someone's bound to have a good suggestion.
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Bro I hadn't thought about doing that. I sorta know that super glue has a thinner, but I have no knowledge of it or how that would work.
Sounds promising though.
The super glue works on uncarved surfaces quite well although after applying the first coat you will swear that it's ruined your piece.
Subsequent coats and sanding smooth between them builds up a beautiful and very hard finish that can be polished to where it shines like a diamond in a black goat's arse.:D
 
Uncle, I desided on the Kumar Karda. But my insurence got screwed up :mad: and I won't know till Friday or Saturday if I'll be able to afford one. :mad:

So I'll let you know as soon as I know. Sorry for any inconvience.


Heber Ellsworth
 
Originally posted by wildmanh
Uncle, I desided on the Kumar Karda. But my insurence got screwed up :mad: and I won't know till Friday or Saturday if I'll be able to afford one. :mad:

So I'll let you know as soon as I know. Sorry for any inconvience.


Heber Ellsworth
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Heber not to throw a kink into your decision, but my $0.02 on the differences between the KK and the JKM-1 is that the JKM-1 is a better paring knife and the KK a better all around kitchen knife.
Eventually just get them both. :)
And when you get them take your time and put a nice single edge bevel on them.
Your mom will never ever have anything as sharp as what these two knives can be with a single edge bevel.:D

And whatever you do, try to discourage your mom from cutting anything with a hard surface under them, such as a plate or skillet.
Your mom may not do that anyway, but it's a bad habit many ladies have and will ruin the edge on the best made knives!!!!
 
Originally posted by Yvsa
Eventually just get them both. :)
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I plan to. :D Might even get both at the same time, if I get the insurence problem worked out in the next few days. If not, I'll get the KK because I just remembered that my mom saw it a few months ago and said "Nice knife, I could use something like that".

Now if I could infect her with the HIKV Life would be really good. :) he he he


Heber Ellsworth
 
There's always polyurethane- but they ay to let dry for 16 days before recoating. Maybe just shellac or varnish.
 
Originally posted by Rusty
There's always polyurethane- but they ay to let dry for 16 days before recoating. Maybe just shellac or varnish.
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Sixteen (16) Days!?!?!?!?!?!:eek: :eek: That must be some really heavy polyurethane!!!!:confused:
I have used it in the spray cans and can recoat safely in just a little while.
I've used it on a couple of Flutes I have made, it's good stuff.:cool: :D
 
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