Single Bevel JKM

SamuraiDave

SamuraiDave

Joined
Apr 6, 2001
Messages
2,632
I got a JKM at the convention, and have been working on the single bevel on aregu;ar old whetstone for awhile now...pretty sharp. So last night I decided to see what this thing could really do. I took out an old beat up pair of runnign shoes that I had in the back of my closet and proceeded to cut one of them length wise, from the heal to the toe.

Remember this is before I am done sharpening the JKM to a single bevel.

With one single stroke, placing my center of gravity above the blade and letting my weight do the work while slicing, I sliced it perfectly lengthwise. NO DAMAGE TO THE BLADE.:eek: I figured the hard plastic spacers used to create a "gel pocket" would hurt the blade, but it sliced right through them!

Today I went around to the local Army Navy Surplus stores and found a "fine" DMT stone, I will slice the other shoe when I have a good single bevel razor on my JKM.

I plan on buying a "extra fine" DMT when I get payed tues. So it should be next week or the following when I follow up on this.

I know it is not much of a torture test, but I thought it was cool. :cool: And I understand it has been slow out here recently.
;) :)
 
Dave single edge beveled knives are almost or as bad as HIKV itself!!!!
Blues I am beginning to see another puukko, leuka convert here.;)

The neat thing about having a thing for the single edged bevel knives is that you quite literally have the long and short of it when combined with HIKV.:D

Dave just imagine what it'll be like when you get the single bevel completed!!!! It will go through those running shoes like a hot knife through butter!!!!:D
 
Last time I cut up an old running shoe, they threatened to fumigate the house:rolleyes:
 
Not to seem like an idiot but, is one side of the knife going to be flat, while the other has a zero grind? Or are both edges zero ground? I have one of the first kumar kardas and that thing came like a razor, I hate to think how sharp of a knife you have, Dave.
Matthew
 
Originally posted by LongRifle
Not to seem like an idiot but, is one side of the knife going to be flat, while the other has a zero grind? Or are both edges zero ground? I have one of the first kumar kardas and that thing came like a razor, I hate to think how sharp of a knife you have, Dave.
Matthew
Click to expand...

Matthew a standard puukko grind is a perfect V with no secondary bevels. The puukkos are almost always saber ground, ie like a Cold Steel SRK where the grind extends up part of the blade, versus a flat grind, ie like the CS Trailmaster, where the grind extends all the way to the spine of the knife.
The only knife grind that comes to the edge the same way is a perfectly ground convex edge.
If a convex edge was high on a thinner blade, say 3/32" or 1/16" it may come close enough to not notice any appreciable difference in sharpness and cutting ability than a perfectly executed single edge beveled knife in a similar width.
About the only difference is that the convex edge would be stronger due to its having more metal behind the cutting edge.

I think that the perfectly executed single edge beveled knife is probably the only one easier to sharpen than a convex edge, that comes naturally, because the whole flat of the knife is laid perfectly flat on the hone.
However I believe the convex edge is probably the easiest to maintain since it does come naturally.

Now do I have you and everyone totally confused?;) :p :D
 
What I did for the "original" sharpening is use a plain flat stone to get the knife sharp with a single bevel on each side. It was not a perfect single bevel, there were places that you could see where the kami struck the knife and it left a tiny indention that did not get sharpened out.

On a regular stone you would be sharpening forever, GET A GOOD DIAMOND STONE!!! It will make your life easier. I have been working on one side for the majority of the day and have that side almost perfect. I cannot wait until I get finished and try this out on the other shoe!!!

I also am planning on making a horizontal belt carry for this one. But more of that when I get around to it.

Yvsa,
I ordered a small 3 1/4 Laminated steel blade from Crazy Crow. Could I make that into a single bevel edge? Or do they come with a good 2nd beveled edge from the factory? I am more and more curious to this blade style all the time. Thanks
 
Yvsa and Dave, thanks for all the help. Dave you've really got me considering working on my Kumar Karda. I really love those SHARP knives ;) . I am pretty familiar with taking a little steel at a time :rolleyes: , so I feel for you Dave, it must have been quite a bit of work. I still haven't finished working my BAS. On the subject of rework, I decided I would try and take off as much steel as necessary to remove the inlay. I've got quite a bit off, but I still have quite a bit left. I am not sure how much of the knife will be left when I get through ;) . It was around 9/16" when I got it, now I have it a little under 1/2. As soon as I make it look decent, (AND PUT A DAYUM HANDLE ON IT) I will get some pics up, it might be a while though :barf: .

Matthew
 
Originally posted by SamuraiDave
What I did for the "original" sharpening is use a plain flat stone to get the knife sharp with a single bevel on each side. It was not a perfect single bevel, there were places that you could see where the kami struck the knife and it left a tiny indention that did not get sharpened out.
(snipped for brevity.)

Yvsa,
I ordered a small 3 1/4 Laminated steel blade from Crazy Crow. Could I make that into a single bevel edge? Or do they come with a good 2nd beveled edge from the factory? I am more and more curious to this blade style all the time. Thanks
Click to expand...

Oh Hayill Yeah!!!! Go for it Dave!!!!:D:D
I don't know how they come from the factory, but I would hope that since they do come from the proper part of the world that they should be at least pretty close to a single edge bevel.:)
Be sure and and put a handle on it before you start working on the edge.
You will need some way to control the knife and that's the best
way.
And I do have a suggestion if you haven't decided on how to fit the handle to the blade.
You will need some kind of bolster to tie the blade to the handle.
Go to a place like Home Depot or the like that sells copper pipe fittings and get a copper cap of the size of your choosing, I'm thinking 1/2" or the next size down.
Drill a small hole in the center of it and then carefully cut, file or however you can make the opening to fit your blade perfectly.
Then cut the handle out of the wood of your choice, I would pick a nicely figured piece of medium dark hardwood, and fit the cap to one end of it.
Carve the handle in the shape you want it and epoxy it onto the blade.
I guarantee you will have a really nice blade that you will be very proud to own, use and show off!!!!:D
And when you do get it done post a pic of it and brag about your creation. You will have earned the right to do just that!!!!:D

It's all a matter of perspective.;)
IIRC Dave wasn't too sure about how to go about creating the single edge bevel on a knife.
And when everyone was here at the khonvention Dave asked me to show him how to do it and explain further.
It tickles me to death that Dave decided to go ahead with this project and is taking it to the edge, pun intended.:)
All one has to do is lay the flat edge on a stone and start honing away. And Dave is very correct when he says this goes a lot faster with a diamond hone.
I don't believe I would tackle this project without one anymore as it does make it really easy.
It's a little more difficult at the front where the edge comes up to meet the point, but being careful to watch your work the knife will teach how to fix it up perfectly.
Anyone can do this at home if they have the time and inclination to do so and I would encourage everyone to do this to at least one of their JKM's as they were really designed to be sharpened this
way.:)
 
The good news is that I am done applying the single bevel on my JKM.
The bad news is that whoever made this JKM slipped :eek:, that's right...a kami slipped! :eek: Either that, or he thought that this one got a Cho too, because there is a really deep (you can feel it with your finger) indention on the right side of the knife along the sloping bevel at where the cutting ede starts.

I think it adds character, but I thought it was interesting to find a...different interpretation.

Now for the finer grit stones!!!! :D :D :D
 
It is easy to "slip" when you hit the grinder with a blade. And the hurrier you get the slippier you get.
 
Regardless of the 'slip' this is the sharpest knive I have ever owned. After I finish up on a medium stone I am going to move on to a stone that is extremely soft. It has been in my family for four generations, and you can see where it was hand cut from a rock face somewhere. I have always wanted to see what this stone could really do and now I will.:D
 
I got that blade in the mail from CRAZY CROW...already a rezor sharp single bevel!!!:eek:

Great little blade...I just need to go find some old furniture to tear up and make a handle for it.

On the side of the blade it says
100AR 1896-1996
BRUSLETTO
Made in Norway

So you know it is the real thing.

3.25" Blade
1/8" thick
4" long ret tail tang

This is going to be a fun one!:D
 
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