Villager Farm knife question

snowwolf

snowwolf

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Nov 11, 2013
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I got mine lately and wonder what is the best use for it.

From the picture and the thickness of the spine, I was expecting some sort of cleaver.

But the first thing I noticed is how thin/small is the angle is on the grind. So it makes it for a very sharp tool but it seems the blade is not suited to chop hard things.

Thanks
 
Kitchen cleavers are not wood choppers. I think the HI Farm Knife is designed for chopping food rather than wood. Meat and vegetables (not bone). You would need a solid chopping block. I hate to think what that blade would do to a normal table top or a thin chopping block.
 
ndoghouse said:
How does it compare to the KLVUK edge? Thinner? thicker?
Click to expand...

Mine, at least, is a little thinner.

I wouldn't hesitate to use it on small branches, wet bone, and such like, but I would be very careful about twisting it out if it got stuck.

Like davidf99 said, it's more of a meat cutter than anything, and I suspect it will do very well indeed at that purpose. I'll find out soon.:)
 
The tip on my farm knife is paper thin. It was not even straight either when I got it.

KLVUK vs Farm Knife

KLVUK KLVUK Tip TOP.jpgKLVUK Tip EDGE.jpg
FARM Farm Tip TOP.jpgFarm TIP Edge.jpg
 
Unlike RWill, I would wouldn't dare to get close to a bone with mine. Maybe it is thinner than usual.
 
That little bit of asymmetry would be cool in the kitchen if you are right handed. Actually kind of helps with chopping light stuff like herbs celery etc. Bent the wrong way and it helps take your fingertips off:eek: Thats a Khul blade sno!
 
ndoghouse said:
That little bit of asymmetry would be cool in the kitchen if you are right handed. Actually kind of helps with chopping light stuff like herbs celery etc. Bent the wrong way and it helps take your fingertips off:eek: Thats a Khul blade sno!
Click to expand...

This thing takes a crazy sharp edge. It shaves hairs.
It is more likely to find a purpose in the kitchen. It's actually pretty good at slicing and dicing veggies. The round shape rocks on the cutting board.
 
Anyone care to guess how these are heat-treated? What I'm wondering is whether there is a "hot spot", as you find on HI's khuk-shaped blades. I do understand that the Farm knife isn't designed for chopping wood.

I just received one in today's mail (11/26 DOTD), and I am thoroughly impressed. One other question I have - would any harm be done by running a Smith Sharpener along the edge to bring it up to shaving sharp?
 
my farm knife by tirtha is a bit thicker at the tip, but still feels so well balanced I daresay it would be a good fighting knife, but I am not a fighter, cul or shav or JW could tell us truer
 
I have to get me one of those farm knives. They look super cool. I would be really special to have a sword length farm knife.
 
a thing like that would be massive and may as well call it at "beef carcass cleaver" or a beheading cleaver-- I would get one in kothimoda style
 
Robin-I don't think using a Smith sharpener would be a problem. I have mine finished with a leather strop and 1/2 micron compound for a scalpel like polished edge. Heat treat? I am not privy to how the Kamis (Tirtha) handles this one, but I would guess sweet spot hard and softening away from that point as a khuk is done.
 
You can sometimes use a nail or other hardened metallic object to tap the blade and "listen" for hardness. Just make sure the metal your are using is HARD... grade 8 bolts are perfect for "tapping the steel". A lot of car guys get a mechanics ear for noises, they can diagnose issues without the need to open the hood. You can use your ears more than your eyes for a lot of things. Tap the metal and listen for the harmonic vibrations. Different hardness levels will give different sound notes or pings.

It works a lot of the time, especially on dual tempered steel.
 
arbiter said:
Robin-I don't think using a Smith sharpener would be a problem. I have mine finished with a leather strop and 1/2 micron compound for a scalpel like polished edge. Heat treat? I am not privy to how the Kamis (Tirtha) handles this one, but I would guess sweet spot hard and softening away from that point as a khuk is done.
Click to expand...

Thanks Arbiter, I went ahead and ran a Smith Sharpener down the length of the cutting edge. I used light pressure & 20 or so swipes with both the "coarse" and "fine" openings of the sharpener & the edge is noticeably sharper. Not quite "shaving" sharp but almost...
 
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