Sharpening a chisel edge bolo

[arty]

I just ordered a bolo with a chisel edge grind. I want to use it for yard work. Do you recommend a secondary bevel on the flat back? Anyone with experience here?

 

[HeavyHanded]

To start I'd leave the back as a single bevel, it will make future sharpening a lot easier. If it needs toughening up you can convex the beveled side. Anytime you make mods to a the flat on a chisel grind you can be setting yourself up for a lot of work down the road if you need to restore it to original geometry.

Disclaimer, I don't have experience with a chisel machete but it sounds very interesting, what is the make?

 

[arty]

It is a kris Cutlery import from the Philippines. The Bankon bolo blade is roughly the shape of a Parang, a lot like the Kabar Parangatang, but it is 1/8" thick and 16.5" long. The wooden scabbard has a goatskin wrap at the top.
I will email the vendor to ask for additional suggestions.

 

[Squashfan]

Looks interesting. I don't think it would chop woody stems well but it would probably be a great soft stem cutter. http://www.kriscutlery.com/mm5/merc...de=KC&Product_Code=1261&Category_Code=Sandata

My guesstimation could be totally off base. It might prove all around capable.

 

[JayGoliath]

I've handled some blades from Borneo, particularly those from tribesman and they forged the blade according to the orientation of use. Right chisel for right handed and vice versa. They also hollow out the flat side for better slice cut. Down side is that it will be awkward to use it on your weak hand when your preferred side is injured. Good side is ease of sharpening.

 

[arty]

Cecil of Kris Cutlery advised me to keep the back bevel flat, and not to bother with trying to get a fine edge. I plan to touch up the edge on an India stone, and will report back after I get a chance to use it. He actually recommended just sharpening the bevel when needed.
I have heavier choppers when they are needed.