Well, my Rucki is here, but.... I'm underwhelmed. EDIT: Reground the bevel

Grease

Grease

Joined
May 10, 2012
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It's gorgeous, it feels incredible holding it, but holy cow that edge...

Why would you leave a slashing/stabbing short sword so thick behind the edge? I'm comparing it to my KDSH, a dedicated "chop through all kinds of stuff that probably shouldn't be chopped" tool, and the KDSH is thinner :eek: (a difference of almost half a milimeter... The Rucki is roughly 1.5MM thick where the edge bevel starts. That's like an axe.)


I was so excited to get this thing, but at this point I have a feeling I'll probably just sell it off if I can't find a knife pimp to thin it down a bunch...


I'm sad now. I so want to love it, but when it can't even slice through a blackberry vine... (it kinda mangled and broke most of them, without really cutting them...)


Okay, so... That was the most nervous I've ever been using a belt sander. But, I successfully raised the edge bevel higher & thinned it out just a bit! Woo! It had one of the shorter final bevels I've ever seen - that combined with the thick edge made it... Unhappy. That also made it fairly easy to fix, though. 5 minutes with a 220 grit belt followed by some quick polishing on the 400 and very worn out 600 (which now acts like a 1000) grit belts resulted in a decent polished convex edge. I walked up to a tree, hoping that I hadn't just wasted my time, and flicked the tip through a branch. It sliced it cleanly in half! I did it! :D


This is the first time I've taken a blade worth more than $5 near a belt sander... :eek:
(I've practiced plenty on cheap kitchen knives, but still.)
 
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That's strange.... I've sliced small Italian tomatoes with an AK47 without crushing them; and thinly sliced a pineapple with a scrapizashi ....

Maybe it's just a question of a bad sharpening job?
 
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Noxious Fumes said:
That's strange.... I've sliced small Italian tomatoes with an AK47 without crushing them; and thinly sliced a pineapple with a scrapizashi ....

Maybe it's just a question of a bad sharpening job?
Click to expand...

Nope, the apex of the edge is razor sharp. I can shave hair with it quite easily. It's just such a steep edge angle, due to the thick grind, that it can't take advantage of said sharp edge apex.
 
Grease said:
Nope, the apex of the edge is razor sharp. I can shave hair with it quite easily. It's just such a steep edge angle, due to the thick grind, that it can't take advantage of said sharp edge apex.
Click to expand...

Mmmm... Understood.... Sounds like a major job is needed here.....major edge profiling? ..... Getting the entire blade thinned out is an option best looked at by the Swamp Rat shop, I think. My 2 cents.... Pull back on that edge angle and see how you like it. Still a tough, durable blade. Just saying.

I feel for you.:thumbup:... Please let us know....
 
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Post-regrind... The bevel looks normal. That should give you an idea of how short & thick it was before. :p


2014-03-07155807_zpsfb72c98d.jpg
 
Noxious Fumes said:
...looks sweet from here.... You done this before?...
Click to expand...

Never on a high value blade... I've reground thrift store kitchen knives, pizza Ulu style cutters, cheap machetes, and a couple of cheaper folders. Trying it on something valuable was scary. lol
 
What did you use?.... Ok, I read what you added at the beginning of your thread ;)..... Niccccely done:D:thumbup:
 
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Nice work!

I understand your trepidation! It took me awhile to work up the courage to touch my Rats to the belt sander. My first three were my Battle Guard, Mini Mojo, then my Waki. It was a little scary at first, but the belt is fairly forgiving at the higher grits, so slow and steady wins the race! I haven't looked back since, and almost every user knife I have gets convexed and thinned a little now.
 
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