Did you get the two tiny throwing knives that go with a kukri to make a set? I have one that my grandfather brought back from what is now Pakistan back in the 1920s. It has two little ones set in tiny sheathes on either side of the sheath for the big one. They are seriously gorgeous in a lethal kind of way - just 5 cm long blades and the handles are at least twice that length. I agree that the big one must draw blood before being sheathed again after use. Can recommend the big one for butchering big cuts of meat down to manageable size - perfect for jointing a sheep or deer or dividing up a beef ribcage into manageable sizes. Plenty of heft and a very sharp edge. Does serious damage to a chicken with just one chop which you had better get right or there’s chicken bits all over the kitchen. Ask me how I know (no don’t).
These blades are made from a kind of steel that rusts up very fast, but holds a razor sharp edge that is quite durable. They are a lot of work to care for, and need to be coated in vaseline or similar after every use/wash up. They will rust up fast in a kitchen drawer or in a knife block. If you’re going to sharpen it yourself, I recommend using wetstones and finish the edge with arkansas stone or similar. Basically the same care as very fine woodworking chisels and for much the same reasons. You might like to take it to a sharpener shop that does knives for sashimi - they’ll know how to manage this kind of steel. Which is different, very different, from what’s sold as chef’s knives nowadays.
Daily discussion thread: 🦅 Thursday, May 23, 2024