My ASTK Sirupate - Heavy pix

hunglvq said:
@ Captlid: Until I can find a chance to help the poor H'mong people. What Uncle and Auntie have done is always a great example.

@ Yvsa: Most of the HI curve & long profile like ASTK, M43,... balance itself on the edge. With my previous 2 self-made knives, I failed to do so coz I did not understand the edge. This time I forced myself to win. It requires precision in profiling the convex V bevel. Both bevel should be equal and balance.
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Hung although I agree the convex being equal to "balance" properly does play a part it's mostly so that the blade doesn't lean to far in either direction off of perpendicular. The actual point to butt-cap balance has much more to do with how much or far either or both hangs down from the, "balance point." That's why there can be a much straighter handle on an H.I. Balance as the extreme, "Wasp Waist" in the blade's, "center" puts an artificial drop on the handle.
Many, if not all, of Kumar's Cobras' were balance models because of how far the point and butt-cap dropped below the natural balance point of the khukuri. ;) :cool: :D

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hunglvq said:
@ Captlid: Until I can find a chance to help the poor H'mong people. What Uncle and Auntie have done is always a great example.
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Hung from the way it appears how your favorite H'mong knife was cutting the buffalo horn for your khukuri I'll almost bet you might be surprised at how many of those H'mong knives' you could sell too the knife knuts that frequent BFC!
From the way it appears to be cutting that hard horn it looks to have excellent hardening and edge keeping qualities.
For a lot of us it doesn't come down to looks and/or fit and finish to make up what determines a good knife.:thumbup: ;) :cool:

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Superb Job Hung!
I love the curved handle! may be even the kami's can learn a thing or two from this model.
I recently "rehandled" a khuk of mine too... nowhere near what you've done though.
Will post the ordeal sometime later when i got more time.
 
@ Yvsa: Agree that the depth cause by either handle drop or the pronounced belly also create the balance. That's why I said the curve & long profile are easy to stand on their edge.

The H'mong knife is not a handsome knife with rough villager finish. It is famous for quenching, scary sharp and keeps its edge for a long time. Besides water quenching, I also heard they quench by dipping the red hot steel into the trunk of the banana tree. I assume the logic is like oil quenching by lowering the temperature difference.

The copy I have is one of the rare one. The edge was worn out and have a "waist" in the center, not straight. This is a sign that this is a good knife and H'mong people keep it for themselves and have used for a long time. That's also my tips when choosing the H'mong knife.

@ Dansmithy: I'm a bit conservative. I try to keep all the styles vs the original. Let's share with us your piece when you have time. Excited to see.
 
Great work and pictures, thank you for sharing
 
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