Old Afrikan Kukri

M

Moonw

Joined
Nov 19, 2014
Messages
1,985
Well, technically a KLO, but how cool is that?

[video=youtube;5i-jmvcip7o]https://www.youtube.com/watch?v=5i-jmvcip7o#t=248[/video]
 
Havn't seen the video but the image looks like it's one of those lion head pommel tourist khuks?
 
There has been regular trade between India and East Africa for many centuries, and a number of Indians have migrated to Africa as well. No surprise to find Indian merchandise in markets there. Even a Khukuri (coo-co-ree).

Genuine khukuri, in the sense of knives carried into battle by genuine Gurkhas/Gorkhas, have been made in India, lots of them. As the video notes, this one is for a souvenir - a remembrance of a trip to an exotic locale.
 
Don't ever unsheath a khukuri like the narrator in the video. That's a good way to lose a thumb. And most people only have two.
 
Thomas Linton said:
There has been regular trade between India and East Africa for many centuries, and a number of Indians have migrated to Africa as well. No surprise to find Indian merchandise in markets there. Even a Khukuri (coo-co-ree).

Genuine khukuri, in the sense of knives carried into battle by genuine Gurkhas/Gorkhas, have been made in India, lots of them. As the video notes, this one is for a souvenir - a remembrance of a trip to an exotic locale.
Click to expand...

Again, spot on Thomas. Africas most notable khukuri import though is the Biltong. Named after the meat it was used to cut.

davidf99 said:
Don't ever unsheath a khukuri like the narrator in the video. That's a good way to lose a thumb. And most people only have two.
Click to expand...

Yes. Bad practice. Can be painfully bad.
 
Makes sense.

Had someone asked me, I wouldn't have credited the tourist kukri going back 40 - 50 years, I thought this was a more recent "fad".

As for unsheathing, I can thank the sticky safety threads here for making that clear since day one. I see many "experts" or experts on Youtube doing this wrong in respect to a variety of blades, kukris included, which makes me cringe every time.
 
Bookie said:
Thanks fr the grin, Karda.
Click to expand...

No probs, Dr. Bookie.
I need a laugh today. couldya stick a pin in the very top of the Bawanna dolls head and spin it?
I wanna see if he comes back and reports a headache and that all of a sudden he started doing these weird donuts for no reason. ;) :D

I think I see the guy in the videos problem. He's got a QueKri.....:D
 
Last edited:
Moonw said:
Makes sense.

Had someone asked me, I wouldn't have credited the tourist kukri going back 40 - 50 years, I thought this was a more recent "fad".

As for unsheathing, I can thank the sticky safety threads here for making that clear since day one. I see many "experts" or experts on Youtube doing this wrong in respect to a variety of blades, kukris included, which makes me cringe every time.
Click to expand...

My first khukuri was a "Lion Butt" - purchased in Columbus, Ohio in 1968. Doubt it was the first imported into the U.S.

I would describe it's primary quality as "annealed car spring." At least it would not chip - just dent. :o
 
Karda said:
Again, spot on Thomas. Africas most notable khukuri import though is the Biltong. Named after the meat it was used to cut.
Click to expand...

I was curious about that, so I asked a friend who lived in South Africa for two years and he'd seen them. He didn't know what they were called, but he'd seen them. Come to think of it, I've got another friend who's first generation American born to South Africans, with many traditions preserved. I should ask him too. I've also asked him to fix me up with some bilton. Not much of a jerky fan, but that stuff sounds good.
 
If you have ever had real South African bilton you know you need a kukri to cut it. It's really really hard.
 
Thomas Linton said:
My first khukuri was a "Lion Butt" - purchased in Columbus, Ohio in 1968. Doubt it was the first imported into the U.S.

I would describe it's primary quality as "annealed car spring." At least it would not chip - just dent. :o
Click to expand...

Good one :). Well, thanks for the history lesson, these things go back further than my guesstimates.
 
Dirtbiker said:
If you have ever had real South African bilton you know you need a kukri to cut it. It's really really hard.
Click to expand...


There is actually different variations some are really soft and others are very hard. we have a large south African community in Sydney who produce a lot of traditional "Biltong" not Bilton as the knife is called. Its so addictive once you try the real stuff jerky just won't cut it any more.
 
SteveAus said:
There is actually different variations some are really soft and others are very hard. we have a large south African community in Sydney who produce a lot of traditional "Biltong" not Bilton as the knife is called. Its so addictive once you try the real stuff jerky just won't cut it any more.
Click to expand...
Id love to try to make some biltong using basalmic vinegar. Sounds tasty! :p
 
Been thinking about building a biltong box but I'm no sure how the high humidity around here would affect the drying process.
 
It might take a little longer for the results to reach as dry. The type of box where they use a lightbulb might be better in higher humidity areas like yours just to kind of even out the results.

I love droëwors (the sausage dried similarly)
 
I was concerned about the same philllll. Its a little drier in central Texas but humidity can sit at 90% for periods of time long enough to grow mold. I was planning to gut out one of them dorm fridges and use the racks to hang the meat. Might even cut out the door and insert a few pieces of glass and paint the inside black to let the sun build up the heat inside. Maybe a small fan atop to keep the air moving? May not even need a fan. You could probably just let the natural convection work for ya? Bilton prep uses vinegar unlike jerkey so maybe that will help to prevent mold growth. Im not opposed to smoking it with the Bilton spices. "Texas Pheaux Bilton":cool:
Light bulb might work too Shav! That way night time it would continue to dry.
 
You must log in or register to reply here.
Back
Top