Just curious - how sharp are your new blade purchases direct from HI? I just received a new Chiruwa Ang Khola (not a blem) and the blade on both the Khuk and Karda were dull. I could not cut paper with either, much less cheese, or shave the hair on my arm (which I honestly don't expect for field use.
I carefully spent about ten hours with 600/1500 grit sandpaper and a hard rubber eraser used as a block (for those of you who have not tried this method, I highly recommend it) to put a near satisfactory edge on both. I'm almost pleased with the result except that after sharpening, the Khuk appears and feels quite sharp with no visible tooth on the edge profile - the next day it just feels more dull and there is an ever so slight roughness on the edge, that you can see visibly in spots and with a magnifying glass. Anyone else have thoughts on this?
I may still be seeing what's left of the original (dull) grind in spots, or it may be a result of bad tempering. I'm not sure. I do know this - I whacked several pieces of large, hard maple crossgrain, and then split each in half, with no chips or noticable dulling in the sweet spot, point or near the cho.
Any help is most appreciated.
I carefully spent about ten hours with 600/1500 grit sandpaper and a hard rubber eraser used as a block (for those of you who have not tried this method, I highly recommend it) to put a near satisfactory edge on both. I'm almost pleased with the result except that after sharpening, the Khuk appears and feels quite sharp with no visible tooth on the edge profile - the next day it just feels more dull and there is an ever so slight roughness on the edge, that you can see visibly in spots and with a magnifying glass. Anyone else have thoughts on this?
I may still be seeing what's left of the original (dull) grind in spots, or it may be a result of bad tempering. I'm not sure. I do know this - I whacked several pieces of large, hard maple crossgrain, and then split each in half, with no chips or noticable dulling in the sweet spot, point or near the cho.
Any help is most appreciated.