Guess I got lucky back in 1981. I was at a camper and boat show here in SoCal and met the owner of Spyderco. He demoed their TriAngle Sharp-Maker and I took one home. It is still my main sharpening system, and I only use the triangle corners on the Khukuri's in my life; works well enough to keep me impressed and very respectful of the edge. I was sort of noob at sharpening knives before the Spyderco, and actually made my friends and co-workers buy a lot of Band-Aids after wards. 🙃
I use a Block Sharpener. Two small crossed honing steels held in a plastic handle. I had one about 40 years ago and recently found the son of the inventor still making them in the USA. I have a 25 year old Chinese kitchen butcher knife, paper slicing sharp, only maintained on the honing steel it came with.
As a traditionalist, I use a bastard file or rough diamond, followed by a ceramic or surgical black stone to sharpen my Khukuri's. In my collection are Cold Steels from the 80's, kukri house, ex-gurhka, etc. the Condor heavy, Indian, British Service 1issue, Gurhka police issue and a Becker . I prefer 8 to 10 inch lengths, for they are more manageable. Grizz 🐻 p.s. I have seen different grades of sandpaper to sharpen a Kuk also !
I found a much easier and faster way as long as you haven't destroyed the edge of your kukuri. Vsharp classic ll. My brand new kukuri from great Gurka Kukuri house had a sharp edge from the factory. I ran the blade ten passes through the sharpener and the edge is easily twice as sharp! I use it for my kitchen and hunting knives. Dose well on the whole blade. Sharpener costs around eighty bucks, but well worth what you spend.
Appreciate the time & detail you put in your videos brother. Now I understand why people do short videos, but I appreciate the longer more detailed videos in general for lots of reasons. But anyways good work man & take care
I use a whetstone, it worked pretty well but I totally get the area where you can lose contact. I negate this by changing angle while sharpening, takes some practice so don’t test it on your good knives!
Guess I got lucky back in 1981. I was at a camper and boat show here in SoCal and met the owner of Spyderco. He demoed their TriAngle Sharp-Maker and I took one home. It is still my main sharpening system, and I only use the triangle corners on the Khukuri's in my life; works well enough to keep me impressed and very respectful of the edge. I was sort of noob at sharpening knives before the Spyderco, and actually made my friends and co-workers buy a lot of Band-Aids after wards. 🙃
I use a Block Sharpener. Two small crossed honing steels held in a plastic handle. I had one about 40 years ago and recently found the son of the inventor still making them in the USA.
I have a 25 year old Chinese kitchen butcher knife, paper slicing sharp, only maintained on the honing steel it came with.
As a traditionalist, I use a bastard file or rough diamond, followed by a ceramic or surgical black stone to sharpen my Khukuri's. In my collection are Cold Steels from the 80's, kukri house, ex-gurhka, etc. the Condor heavy, Indian, British Service 1issue, Gurhka police issue and a Becker . I prefer 8 to 10 inch lengths, for they are more manageable. Grizz 🐻 p.s. I have seen different grades of sandpaper to sharpen a Kuk also !
I found a much easier and faster way as long as you haven't destroyed the edge of your kukuri.
Vsharp classic ll. My brand new kukuri from great Gurka Kukuri house had a sharp edge from the factory. I ran the blade ten passes through the sharpener and the edge is easily twice as sharp!
I use it for my kitchen and hunting knives. Dose well on the whole blade. Sharpener costs around eighty bucks, but well worth what you spend.
Sir Mclaughlin great video
Thank you my friend
Appreciate the time & detail you put in your videos brother. Now I understand why people do short videos, but I appreciate the longer more detailed videos in general for lots of reasons. But anyways good work man & take care
I use a whetstone, it worked pretty well but I totally get the area where you can lose contact. I negate this by changing angle while sharpening, takes some practice so don’t test it on your good knives!
Do you prefer the jasper or the jade over one another. I have a flat jasper and really like it.
Hello. Both are really excellent. I do prefer the Jade round stones. I do use both and found they work great.
Strope?
India
THAT is just a thin knife...I have butcher knives that will eat that alive.....PAleeeeze
Then go get back in the kitchen and stay away from us real men who are woodsman 👍