kooky kukri question

J

jeff_c

Joined
Jun 9, 2009
Messages
725
So the other day I got one of THESE!
97KMS.jpg


Its the cheaper (13.00) Cold Steel Kurkri. Hey, what the heck, I have always wanted a kukri! :)

So I have a question about sharpening. Right now I have taken the blade bevel (and yes, I may be KILLING these terms) and sharpened it up kind of like a scandi blade. In other words I have about a 1/4 inch "sharp part" of the blade.

I think my question is, should it have a "Secondary bevel" and is that even the right term here? In other words, should I now put about a 20 degree edge on both sides?

I know, its a cheap machete, and they arent really meant to be SHARP anyway, but Im trying to learn about sharpening and on a GIANT knife seems a decent way to start LOL.

How do you all sharpen your machetes? Just eye ball it?
 
Nice score - those kukri machetes are VERY close to the design of the old CS LTC Kukri, which was an awesome knife when it was still available. That blade shape, with the big swell near the end, puts a heck of a lot of the weight near the sweet spot, and makes for a deceptively awesome chopper for the weight. I'm willing to bet the kukri machete design, which draws its blade shape from the LTC, is similarly awesome. As long as the handle doesn't fall off, it's a great value :thumbup: :D


As far as sharpening, I pretty much sharpen my LTC the same way I'd sharpen any knife. I don't do anything different or special because it's a machete style blade.
 
I'd recommend a convex secondary bevel for a chopper. More steel behind the edge.

Strop it on sandpaper or stones, finish hone on leather
would be my way...
 
I bought one a while ago , and still need to sharpen it from what the "factory edge" it has. ( ie:none) I plan to convex it on my 1 by 30 belt sander with a 500 grit belt. I want some meat behind that edge when I start wacking away with it. From what I've seen , it's a resiliant steel (1055 I think) , but in my mind , a chopping tool needs a strong edge , not a scandi type grind. That's why I think convexing it is a good idea.:) Seems like a good inexpensive chopper for the money.
 
a scandi edge right in FRONT of the handle would handle all your fuzzstick making and smaller cutting chores, and have the rest of the khuk with a convexed edge for chopping
 
While a kukri may seem like a wilderness knife, sharpening is a maintenance question. :)
 
jeff_c said:
How do you all sharpen your machetes? Just eye ball it?
Click to expand...

All my khukuris, goloks, parangs, and other big blades get the free-hand treatment, whether I'm taking them to the grinder, or finishing up with ceramic and denim. What I typically end up with is like a convexed secondary bevel.
 
You must log in or register to reply here.
Back
Top