- Joined
- Jan 28, 2006
- Messages
- 7,035
OK, so about a month ago, I special ordered a 20" Ang Khola with a Chiruwa style handle. While waiting, I couldn't pass up an 18" WWII Chiruwa style DOTD. Both arrived at the same time.
All I can say right now is WOW.
Both were made by Bura. Both had a very shiny mirror finish and came very sharp. Not razor sharp, but "cut a tree down" sharp.
I really like these knives. One of the most endearing qualities, is although the workmanship is great, they aren't quite perfect. Any idiot can use a laser cutter and milling machine to make something the same way over and over. These show that someone took a great deal of time making them the best possible -- it is by no means shoddy workmanship -- but still has that human touch. To me, it's valuable that someone put effort and sweat into making something for me.
The sheaths seem quite well made. The sheath ont he 20" is tight when the belly starts to come out, the 18" will just fall out of its if you shake it.
The karda and chakma are, wow, bulldog strong. If it wasn't for possibly splitting the handles, I think they could be used as splitting wedges! Not quite fine and delicate, the karda makes a real tough utility knife. With a good sharp edge, you won't finely slice tomatoes, but you could probably dress a water buffalo with it.
The only "problem" was on the WWII -- a bit of the tang (at the ring) was larger than the handle and stuck up. I found it the hard way. But it was nothing a few strokes of the file couldn't handle.
They came in Monday, but I didn't have time to do anything but gawk at them until last night.
So, I took them out after work to try on some local "testing media".
First up was a cut-off birch sapling, 3" diameter. Using a low swing, I came up at it from about 45 degrees from horizontal, cutting away from the roots (so it wouldn't just flex out of the way) with a good hip-and-shoulder swing. The 20" cut clean through (that was scary), the 18" cut about 3/4 of the way through.
Next victim was a well seasoned fallen oak log. I use this as a testbed for the sharpness of my axes and hatchets. None of my other tools could outchop the 20" Ang Khola save a full sized 3.5-lb Jersey axe. The 18" WWII gave every one of my hatchets a run for their money.
Next, I attacked some very light green foliage. Downward cuts just pushed them aside. Horizontal cuts just broke the stalks. Both results were expected with weighty knives like these. Upward cuts cleanly severed the stalks. One thing I found interesting is a certain technique: I'd hold the edge against the stalk, edge down. Then rotate the kuri in place ont he stalk until the edge was facing upward, maybe 20 degrees from verticle, and a mere flick of the wrist cut the stalk. I think what was happening is the edge was breaking the outer surface as I rotated the kukri, and with the cut already started, it took little effort to sever the stalk.
Finally, I went to some oak logs, I had chopped and bucked earlier in the year to start the firewood collection for the winter, and did some bushwhacking. I used the kuks to shave the bark off some logs (absolutely effortless, just pick the blade up and let it fall, its weight did all the work), then cut points on some small ones for tent pegs and cut notches in them for cordage. Last, I make a few fuzz sticks. The kuks accomplished all tasks with ease save making the fuzz sticks, where the 18" was decidedly easier to use than the 20", which is to be expected.
I was a bit surprised at how much larger the 20" seemed over the 18". I thought 2" of length wouldn't make much difference. While the HI site says "Unless you are physically fit and have serious chopping to get done, opt for something smaller." about the 20", I honestly enjoyed using it, and I don't think I would have been happy with anything smaller than the 18". I think the 18" strikes the best balance between brute power and "finessability".
Oh, and thanks a lot, I'm now addicted, and have the #4 fromt he Masterpiece thread on the way. I get the shakes coming home, i have to log on to see what the deal of the day is. . .
All I can say right now is WOW.
Both were made by Bura. Both had a very shiny mirror finish and came very sharp. Not razor sharp, but "cut a tree down" sharp.
I really like these knives. One of the most endearing qualities, is although the workmanship is great, they aren't quite perfect. Any idiot can use a laser cutter and milling machine to make something the same way over and over. These show that someone took a great deal of time making them the best possible -- it is by no means shoddy workmanship -- but still has that human touch. To me, it's valuable that someone put effort and sweat into making something for me.
The sheaths seem quite well made. The sheath ont he 20" is tight when the belly starts to come out, the 18" will just fall out of its if you shake it.
The karda and chakma are, wow, bulldog strong. If it wasn't for possibly splitting the handles, I think they could be used as splitting wedges! Not quite fine and delicate, the karda makes a real tough utility knife. With a good sharp edge, you won't finely slice tomatoes, but you could probably dress a water buffalo with it.
The only "problem" was on the WWII -- a bit of the tang (at the ring) was larger than the handle and stuck up. I found it the hard way. But it was nothing a few strokes of the file couldn't handle.
They came in Monday, but I didn't have time to do anything but gawk at them until last night.
So, I took them out after work to try on some local "testing media".
First up was a cut-off birch sapling, 3" diameter. Using a low swing, I came up at it from about 45 degrees from horizontal, cutting away from the roots (so it wouldn't just flex out of the way) with a good hip-and-shoulder swing. The 20" cut clean through (that was scary), the 18" cut about 3/4 of the way through.
Next victim was a well seasoned fallen oak log. I use this as a testbed for the sharpness of my axes and hatchets. None of my other tools could outchop the 20" Ang Khola save a full sized 3.5-lb Jersey axe. The 18" WWII gave every one of my hatchets a run for their money.
Next, I attacked some very light green foliage. Downward cuts just pushed them aside. Horizontal cuts just broke the stalks. Both results were expected with weighty knives like these. Upward cuts cleanly severed the stalks. One thing I found interesting is a certain technique: I'd hold the edge against the stalk, edge down. Then rotate the kuri in place ont he stalk until the edge was facing upward, maybe 20 degrees from verticle, and a mere flick of the wrist cut the stalk. I think what was happening is the edge was breaking the outer surface as I rotated the kukri, and with the cut already started, it took little effort to sever the stalk.
Finally, I went to some oak logs, I had chopped and bucked earlier in the year to start the firewood collection for the winter, and did some bushwhacking. I used the kuks to shave the bark off some logs (absolutely effortless, just pick the blade up and let it fall, its weight did all the work), then cut points on some small ones for tent pegs and cut notches in them for cordage. Last, I make a few fuzz sticks. The kuks accomplished all tasks with ease save making the fuzz sticks, where the 18" was decidedly easier to use than the 20", which is to be expected.
I was a bit surprised at how much larger the 20" seemed over the 18". I thought 2" of length wouldn't make much difference. While the HI site says "Unless you are physically fit and have serious chopping to get done, opt for something smaller." about the 20", I honestly enjoyed using it, and I don't think I would have been happy with anything smaller than the 18". I think the 18" strikes the best balance between brute power and "finessability".
Oh, and thanks a lot, I'm now addicted, and have the #4 fromt he Masterpiece thread on the way. I get the shakes coming home, i have to log on to see what the deal of the day is. . .