I'm definitely not the resident sharpening expert on the forum, but I do have a couple of tips.
I sometimes use a cheap kitchen gadget that I bought at a cooking store. It's white and has two sharpening "sticks" set at an appropriate sharpening angle. One simply runs the tool along the edge of the blade and presto - sharp knife. However, that being said, the edge is only good for cutting. If you chop with the edge, it will likely chip, as it's not properly "convex" (ask Cliff Stamp or one of the knife experts about that one).
However, if you like your Khukuris razor-sharp, you can try to find a $6.00 gadget like the one I bought (can't for the life of me remember where), or you can find any sharpening system that mechanically ensures the correct sharpening angle.
Here's one for you (and everybody). My friend Peter Frye makes a great system for $15.00. It has ceramic sharpening sticks set in a block of wood at the correct angle, and puts a mean edge on blades. I promised him I'd post them on my website for sale (which I will get around to doing eventually). In the mean time, if you're interested in one, send me an email. He's coming over on Thursday to polish and sharpen some khukuris for me (I'm so swamped we seem to be up at night sharpening blades for the next day's shipment). I'll ask him to bring however many y'all want.
Long winded answer, I know, but I hope it helps.
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Craig Gottlieb
Gurkha House
Blade Forums Sponsor
[This message has been edited by Craig Gottlieb (edited 23 August 1999).]