sharpening system

Warthog

Warthog

Joined
Oct 6, 2000
Messages
567
Got one for Christmas! The same one from Gurka House
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Call me stupid, but I am unsure of how to use it. I know I hold the knife vertically, but am unsure of how to move it. Do I simply push and pull the blade across the rod? What is the wood piece for?

Thanks!

Warthog
 
You pull the khukuri. I'm not sure if you're really supposed to pull down and towards you or just towards you. I pull it down and towards, myself. You put the wooden stick in the smaller hole and use it to steady the sharpener (don't feel bad, it took me several hours to figure out what it was for).

Bob

[This message has been edited by Big Bob (edited 12-25-2000).]
 
Mine came directly from Peter J. Frye (the inventor). The method I seem to recall from his tutorial was to draw the knife toward me and down, as in a cutting motion. The blade edge is held perpendicular to the base, giving a 20 degree angle, which he feels to be the best.

Now that you ask, I'm doubting myself, so I tried to call him for you and got no answer. It's been a couple of months since I bought any knukuris from him (WW2, then 4 mini-jungles, and later a Cheetlang, but who's counting?) He's a swell guy, and I'd like to wish him seasonal greetings, but he doesn't like computers anymore. I learn something from the master every time (often debunking notions from forums), so I'll keep on it and let y'all know.

Anyhow, somehow I got this method in my head of holding the base on the dowel side with one hand, thinking it was a guard in case I missed the ceramic stick at the beginning of a stroke. But this might have been my own crazy notion. I haven't tried holding the rig by the dowel, but it sounds just as good to me.

One of the advantages of this system is that it naturally seems to give a good, strong, convex edge. (I confess taking a peek into the sword forum once or twice.)

Take good care, guys....Dan

(If I could choose to be released of only one thing, it would be the desire of approval from other people.)
 
Thanks guys!

Sorry, but I still don't get what the wood dowel is for...
frown.gif


Warthog
 
Warthog, Big Bob, and everyone else who has one of the sharpening systems from Gurkha House. This news hot off the wire.

The master knife maker who makes them has confirmed the info in my earlier post. He even suggested bolting (or clamping) the base to prevent an ugly slice into the hand holding it, and reminded me of the big pumper in the thumb. Being very safety conscious, it's best to not have a hand anywhere close to the blade. The dowel's purpose is only to be a guard. Peter also said the optimal cutting edge angle is from 17 to 23 degrees, and this is why he has designed it to give the 20 degree edge. Directions are in the works for future systems.

Even this blind hog found the acorn this time. This system is the kind of technology I like, having such a simple design that even uses the human error of holding it to give an appleseed edge. My (groundhog-hunting partner) brother has one of those really impressive gadgets that will hold a blade to the exact angle desired, and it will indeed be very sharp, but a flat edge isn't as efficient and won't hold up as well, especially when chopping like a khukuri.

Hoping you learned as much as I did....Dan

 
Cool stuff, good post. Anyone ever try a normal chef's iron to sharpen the blade up? I found it gave a good deal 'flexibility', because it followed the contour of the edge and left only a little burr, which then came away with the burnisher provided.
Best wishes to all,
David
 
I cannot believe all of this crap that I hear about sharpening.

It is a convex edge. Does an axe ring a bell?

Maybe you boys have no experiance with a double bit axe. The convex edge of the limbing blade is a thicher shape than the chopping blade.

Use a mill bastard file for shaping. I f you want to get fancy, you can stone it.

This is not required for chopping.
 
FNG, I've always admired double axes. But since I've never used, owned or had a need for one, I'm ignorant of them. It's interesting to learn the 2 bits are sharpened for different uses. Thanks for the info.

I just destroyed a brand new Nicholson mill bastard just the other day while removing some chips from a khukuri blade, so the stone got some use, too. Maybe I'm not the sharpest knife in the drawer, but I just love this system GH sells to dress up the blade edge.

Maybe you have harder files or khukuris are softer, or there are other unknown factors in play here. It could be that you have a knack for sharpening, and that you can do great work with mimimal tools.

My khukuri blades have multiple uses, with the "sweet spot" for chopping and the inner curve for more delicate or things a pocket knife is used for. This may not be your need or experience, but this sharpener is the only gadget (I also have a couple of old stones) I think I'll ever need to buy. It is so simple, efficient, and effective that I'm a bit surprised it's not hugely popular. It follows all the contours of my khukuris and other knives effortlessly.

We all know that very different techniques often work better for people to accomplish the exact same task. It looks like we've both found satisfying methods. This device was invented by a true master knife maker, who has more work than he can handle, doesn't advertise, or tap into computer marketing. When this humble man talks, people who know him listen carefully. If you ever come to VA for knife shows, contact me, and I'll get you guys together. Then again, I don't know you, as you might even have a greater reputation for even better work.

Take good care and be well....Dan
(it seems like the more I learn, the less I know)
 
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