Sweet spot chipped and bent

B

BulldogArsenal

Joined
Sep 6, 2011
Messages
16
Hi the other day I used my first khuk a WWII villager I received last week cutting into meat and bone for my dog but after cutting the bone I noticed the sweet spot had a small chip and dents bent almost
180 degrees on the edge all along the sweet spot.
Should I send this khuk back to aunt Yangdu under warranty ? Or do you think I missused it by trying to chop bone ?
I'm really disappointed that my first khuk is damaged and I can't use it
Can I reprofile my blade if the warranty won't cover the damage?
Please help a depressed khuk lover..
 
BulldogArsenal said:
It was leg of lamb the bone was about 2 inches in diameter
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The Bones of Deer, Elk, Goat, Buffalo, Cow....etc are notoriously solid and tough. They have to be to support the animals weight. It is not recommended that you chop bone with your khukuri. It does not fall under warranty replacement when used in this manner, as it is like hitting rocks or steel. I'm sorry, but the damage does not fall under warranty.

You may, however, consult with Auntie Yangdu when she returns from business in Nepal, Although i'm pretty sure she will have the same answer.

If the chips arent too bad they may be able to be removed by carefully grinding/sanding/filing them out. One should be careful to keep the original edge profile as much as possible and not make the cutting edge too thin. If you grind or sand using power equipment, one should be careful to not overheat the blade and to keep it cool with judicious amounts of cool water.
 
Yeah chopping bone isn't the best on the edge of any knife. My granddad used to use a maul to crack bones for the dogs, and he still dinged the edge pretty bad.
A couple of pics would be nice. There are a lot of very talented guys that are very skilled at fixing edge boo-boos. If we knew what kind of damage you had, we might be able to tell you how to fix the issue.

And don't worry, used khuks get dings and chips. None of us make it through a life worth living without some scars;)
 
Thanks for the feedback
However I feel like the biggest idiot trying to chop through bone
I'll try and post some pics of the damage as soon as I can
Would it be difficult to reprofile the whole blade keeping the Same edge geometry ?
 
if you do not have a belt sander and have to do it by hand. i have a few different methods you can use to sand down the damaged areas. i have been meaning to make a short vid to show one of the setups and i might try to do that today.
 
BulldogArsenal said:
Thanks for the feedback
However I feel like the biggest idiot trying to chop through bone
I'll try and post some pics of the damage as soon as I can
Would it be difficult to reprofile the whole blade keeping the Same edge geometry ?
Click to expand...
You shouldnt need to reprofile the whole blade, just where the damage occurs.
It isnt all that difficult, but certainly not easy either. It is time consuming. You need to plan, think and ask questions before doing and not rush to get it done.
 
Richard j that would be great to see a video of your method....
And thanks karda that is great advise I will definitely not rush into it
Luckily i work in the steel industry so I should have access to some of the equipment I'll need
I guess I'll use this ugly incident as an opportunity to hone my knife sharpening skills
And as an excuse to buy another Khukuri
 
Richard is a good guy and friend of mine (and many others).
He wanted me to tell you he will be emailing you.
As i stated before, the most important aspect is not to overheat the blade when fixing these things, it can mess up the heat treat badly and leave you with a wall hanger.
 
I did the same thing on deer bone.

Then, I took my time and fixed it up.

Of course, at my age, one does not consider himself an idiot, just a student of life with opportunities to learn what things not to do twice.

Matter of perspective, I think.

Relax, gonna be fine.

:)
 
I'm not sure how to say this, so please believe me when I say that I'm being sincere - maybe the "bonecutter" model should be named something different if bone is not covered...unless that model would be covered for chopping bone?

I know the OP was using a WWII, but as a bonecutter owner, I wouldn't have known not to chop bone...not that I've got a pile of bones to chop or anything :-)
 
selanne8 said:
I'm not sure how to say this, so please believe me when I say that I'm being sincere - maybe the "bonecutter" model should be named something different if bone is not covered...unless that model would be covered for chopping bone?

I know the OP was using a WWII, but as a bonecutter owner, I wouldn't have known not to chop bone...not that I've got a pile of bones to chop or anything :-)
Click to expand...

We've already been thru this in another thread. The name "Bonecutter" is just a name for a type of Nepali Butchers khukuri. Even a Nepali butcher will tell you that you risk the edge every time you cut bone. Do you know what they do? They sharpen the dings out and keep using it until it can be used no more and they get another one. We even asked Sgt. Khadka (the one who makes most of them) about this issue. He said it should not be warranted for such use, it should just be fixed. The Bonecutter is actually a great woods blade.
 
Bulldog, I'm very sorry to hear of your mishap. I learned the same lesson (without cost) last week in my local butcher's shop. When cutting bones they always used a
bandsaw or hacksaw. When I mentioned this, they were very quick to say they would never use one of their expensive butcher's knives to cut through bone. Not even a
cleaver. Perhaps a forumite more experienced than me could say whether a Farmcata would be better for butchering.

http://www.bladeforums.com/forums/showthread.php/831854-Free-Farmcata-Desktops
 
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Cut up a deer with one of mine a few weeks ago just to see how it would do. I hacked through the pelvis, 3 leg bones, and the spine with no damage to the edge. I am aware that it's not covered by warranty, and that's fine by me. I would have taken pics for you guys, but I didn't have a camera or my phone. I was pretty pleased with it's performance. I'll take pics next time.
James
 
blinky bill said:
Perhaps a forumite more experienced than me could say whether a Farmacata would be better for butchering.
Click to expand...
As the Farmcata's blade is thinner than a khukuri, it would not be a good choice for butchering. It is not meant for Heavy chopping either, thats what the warranted khukuri are for. The Farmcata is a "general use' blade, as defined by the warranty.
 
Thanks for the clarification Karda! I didn't realize this was already talked about in another thread :-)
 
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