sharpening

[drjoe]

apologies if this is well covered elsewhere, but the search function isn't working for me.

just got an Ang Khola 15" from another member here and am looking for sharpening tips. some questions:

1. how do folks sharpen these blades? the edge looks convex to me -- yes? in which case, i should follow this advice: http://home.nycap.rr.com/sosak/convex.htm?

2. do people use the little burnishing blades for burnishing/sharpening? how?

3. what is the RH rating of this steel? can ceramic crocks work or are they too soft? that wouldn't really work with a convex edge though i suppose.

4. how sharp do you keep your khukri's, given that many use them as hatchet-like choppers?

thanks

 

[Skyler R.]

I have used the same method of sharpening as you posted in question 1 before with good results. More information about sharpening can be found http://www.himalayan-imports.com/faq/Sharp.htm and http://www.kosterknives.com/convexedge.htm

I have only used the burnishing tool (chakma) a few times, but I don't find it very useful (maybe if I was out in the field with nothing else, I would like it better).

I normally keep my user kuks fairly sharp, not quite shaving sharp but almost.

I don't know the exact RH, but just a guess I would say around 60.

Please do read the safety thread near the top.

All that being said, welcome

 

[Andrew Taylor]

The edge is convex. Normal practise is a foam mouse mat covered with wet and dry sanding paper. Daniel Koster did a video and explanation. The little blade hones the edge, it realigns the burr on the edge of the blade. How sharp depends on what you are going to use the kuk for? All mine are razor sharp. The strength comes from the amount of metal in the blade, the hardness and the convex grind. Not very technical and all IMO.

http://www.bladeforums.com/forums/showthread.php?t=381130

Yes, and welcome. I missed that.

 

[drjoe]

thanks -- good links.

there are two little knives that come with... one has a sharp edge -- the other has a point, but no sharp edge to speak of. i assume the sharper one is used for the burnish -- what's the other for?

 

[kronckew]

thanks -- good links.

there are two little knives that come with... one has a sharp edge -- the other has a point, but no sharp edge to speak of. i assume the sharper one is used for the burnish -- what's the other for?

the sharp one is a small utility knife & can be sharpened razor sharp like any small blade. (karda)

the very dull one is used to burnish the edge (chakmak) the flats are used for light burnishing, the rounded 'corners' are used to concentrate more force for heavier pressure.