Sweet spot chipped and bent

I have a Khukri or two that have very thick edges. They are mostly used when I need to Smash through things or chop bones, which I used to do back when I lived on a small farm with animals and my watch dog.

Back in 2004 I went camping up Provo Canyon with some friends. Brought my 16.5" WWII and 20" Sirupati to help with wood processing. They both were used quite a lot for trail clearing that weekend because we camped at an old abandoned camp site. We talked to a Forest Ranger before going to the site, he was okay with it, but warned us about the poor trail. Between the two Khukri's and a Ontario USGI machete we reclaimed the campsite and redid the trail. After cutting down some trees that had grown up in and right next to the trail, I used my Sirupati to process the downed trees, bushes and what not. You should have seen the sparks fly when the blade occasionally hit the gravelly ground, it was evening and they were quite impressive.

I was able to work out a few with a steel, others I sharpened out, but some are still in the blade. The ones that didn't come out with steeling or with basic sharpening were left there. Partly as a reminder and partly because I figured that they were a non issue. Dings aren't cool the first time or two you get them, but eventually you may get to not worrying about them. BTW I've dinged the edge on a custom Ranger knives RD Hawk, SOG Bowie, Busse BA3, Khukri's and other knives. Now adays I don't worry about it to much and try to use the right tool for the right job. Having a crazy thick Khukri for Bone or smashing the snot out of things is one way that helps me deal. :)
 
Hi there just to let everyone know that in no way shape or form am I unhappy
With my purchase from Himalayan imports only my decision to cut bone with it.
The khuk itself is one solid beautifully made knife that feels wonderful to use I just love it
And thanks to Richard j from this forum who has been kind enough to offer me some advise
On fixing my khuk
Cheers !!
 
Might make more sense to add a sticky about bone. If you need to "cut" bones just be VERY careful and crack them with the spine. I annihilated a carbon steel cleaver chopping up a frozen turkey carcass.
Good luck with the repair Bulldog
 
Not to encourage any warranty-violating behavior, but I have used several HI products to butcher various types of game (deer, hogs, javelina)and I have whacked through many a bone (pelvic girdle, leg, rib, spine) and even split several big hog skulls just to see if it could be done. They are especially great for separating large heads from carcasses. I have also used them to cleave through large fresh and frozen carp for bait with great success, which is harder than it sounds. I have also been able to cleanly split large carp fresh skulls so cleanly that anatomy of the interior was clearly visible, also harder than it may sound. It is worth mentioning though that all of the heavy bone chopping was on fresh, "green" bone which is a whole different animal from old dry bone which I wouldn't try to cut. I used an M43, chiruwa ang khola, ang khola and a bolo for most of this, and never had anything but very mild edge chipping/rolling that could be easily sharpened out. Often there was no damage at all. My latest acquisition (a bonecutter/ganga ram), however, appears to be experiencing some more sinister edge warping/bending and it has only worked on wood. Seems to me and another friend who has purchased several HI blades that on occasion there is some "luck of the draw" involved. I would echo a previous posts interest on which kami produced your knife, though I will look back and make sure that was not already mentioned. Anyway, I know firsthand the frustration and sorrow of having damage occur, but have repaired some successfully myself and have to say for the majority of my collection that HI blades are probably the most amazing cutting implements I have had the chance to put to work.
 
boudreaux said:
Not to encourage any warranty-violating behavior, but I have used several HI products to butcher various types of game (deer, hogs, javelina)and I have whacked through many a bone (pelvic girdle, leg, rib, spine) and even split several big hog skulls just to see if it could be done. They are especially great for separating large heads from carcasses. I have also used them to cleave through large fresh and frozen carp for bait with great success, which is harder than it sounds. I have also been able to cleanly split large carp fresh skulls so cleanly that anatomy of the interior was clearly visible, also harder than it may sound. It is worth mentioning though that all of the heavy bone chopping was on fresh, "green" bone which is a whole different animal from old dry bone which I wouldn't try to cut. I used an M43, chiruwa ang khola, ang khola and a bolo for most of this, and never had anything but very mild edge chipping/rolling that could be easily sharpened out. Often there was no damage at all. My latest acquisition (a bonecutter/ganga ram), however, appears to be experiencing some more sinister edge warping/bending and it has only worked on wood. Seems to me and another friend who has purchased several HI blades that on occasion there is some "luck of the draw" involved. I would echo a previous posts interest on which kami produced your knife, though I will look back and make sure that was not already mentioned. Anyway, I know firsthand the frustration and sorrow of having damage occur, but have repaired some successfully myself and have to say for the majority of my collection that HI blades are probably the most amazing cutting implements I have had the chance to put to work.
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good nick name there :)

as it turns out, i was about to make a post about green bone :> good.

the bonecutter, as karda has pointed out, and i have many time, is a name, not a recommended function. very few knives are qualified to cut BONES. esp non green bones.

it would be best to CAREFULL notch/file/baton imho. not that i'm an expert on that, but i've cleaved a few. or if you must detune the edge, a lot. the sgt's bonecutters come with an amazingly thin, hard edge, that does bad bad bad things to WOOD. even hard wood.

as a standard note #2: do not chop christmas trees aka hemlocks aka various everygreens. the knots are silicated and are literally rocks. bad. instant warranty void for any knife imho. unless the maker is kind. even lumber makers fear knots with their saws.
 
Back in my FMA training we learned that dings and knocks where really just "natural combat serration". From my understanding it was fairly common for a warrior to run a combat blade against a stone to produce a more "jagged" edge. This would cause it to snag, rip and tear when brought to contact with flesh...

I tend to think of knife wear like that. A blade that gets dinged up is just "earning it's serrations". Unfortunately it damages a blade as a butchering or wood processing tool but IMO it creates a frightening weapon.
 
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