u/No-Roof-1628

A while ago, I was using my Kailash sirupate to baton some firewood, and ended up with some edge damage. It looks like the edge rolled rather than chipped, so I’ve been attempting to realign it with a chakmak and sometimes a kitchen steel. I’ve owned several kukris for many years now, but admittedly I’ve never felt like I quite got the hang of sharpening their convex edges.

The damage is proving to be particularly stubborn; I’m not sure if I’m not using the proper technique or if perhaps these rolls are too severe to be realigned with the simple honing steel, and need to be sharpened out.

What I’ve been doing is holding the kukri point down on a semi-soft surface (like a wood cutting board) and running the chakmak or kitchen rod from tip to base with firm but gentle pressure, following the angle of the edge. I do this on each side repeatedly, usually in 20-30 minute sessions.

I’d really appreciate any advice here—am I simply being impatient, or do I need to try another sharpening method?

I’m also curious if this level of edge roll during relatively normal use is a sign that the heat treatment is off, resulting in an edge that’s too soft.

I really appreciate any insight from those with more experience. (Apologies if the photos are kind of crappy, I had to take them on an older phone)

Please excuse the crappy photo; my phone’s front facing camera is broken.

Gift bottle brought back by my friend from his trip to Montalcino. Brunello is why I got into wine, and Siro Pacenti is probably my favorite producer, so this was bound to be a treat.

Nose: Fresh herbal notes of spearmint, eucalyptus, and menthol, alongside black cherry, blueberry, and crushed violets. There’s a pronounced chalky note as well.

Palate: Silky and full bodied. Blueberry, blackberry, and black cherry dominate the fruit flavors of this wine, backed up by a prominent vanilla note from the French oak treatment. Good tannic grip and lively acidity—this is still a very youthful wine at 14 years of age.

Overall: With its dark fruit flavors and french oak influence, this is definitely a “modern” or international style of Brunello. And I’m finding it really, really difficult to fault it for that. The aromas, flavors, texture, and structure of this wine are so well developed and in balance. 96 points.