"Now That's A Knife....."

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Hehhehhehehe. Blues says "that I will eventually get the belly as sharp as the tip and recurve."
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Just tzn Blues.
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The belly is the hard part of the blade and when workin with conventional sharpeners is the first part to attack.
The recurve and tip being softer is much easier to sharpen.
I have a few khukuri's where the belly is so hard the best thng to use on them are the DMT duafold diamond sharpeners.
My 18"AK is one of those blades and I consider that to be the ideal hardness.
I notice that my new GRS Friendship model is the same.

I don't worry about the AK, but the thinner edge of the GRS I will be careful of when chopping and twisting in very hard wood.
That could put undue pressure on the thinner edge causeing it to chip out and I wouldn't want that to happen.



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>>>>---¥vsa---->®

The hardy adventurer just drank from a stream he thought was pure glacier fed water not knowing that upstream was being used by a herd of yaks as a giant bidet.

I said he was hardy, not smart.:-)

Khukuri FAQ
 
Thanks, Yvsa.

Appreciate the sharing.

I've been learning a lot from other forum members about how they have "attacked" the problem.

You might want to see the thread on Alternative Khukuri Sharpening 101 as well.

Thanks again.

Blues

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Live Free or Die

Some Knife Pix
 
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