r/Kukri

We've tallied up all the entrants which was a quite a job as we had a total of 278 entries over 5 different platforms!

And the Winner of this beautiful blade is........

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Diana Bennett on Facebook!

Thanks very much to all those who entered- it's been awesome to get so many eyes on this new design of ours. For those who didn't win- fear not! We have more giveaways that we'll be announcing over the coming weeks :)

Hey guys! We're currently doing 60 days of announcements and updates and it's time for our second giveaway!

Up for grabs today is one of our new redesigned Tin Chirra Angkhola in 13".

While the standard website blade is a very powerful and meaty blade this one is a littler different ! This is an early test blade that features unique engraving in the fuller, a leaner spine and lower overall weight.

Specs:

Weight: 610gm

POB: 4” from bolster

4.75”White rosewood handle

White metal hardware

Polished finish

Blade can be shipped worldwide at no cost

To enter: This will be shared to Reddit, Bladefourms, Youtube, Facebook and Instagram. Like the post, comment and ensure you're following us on that specific platform. If you like, comment and follow/subscribe on 3 platforms you will get 3 entries. The maximum is 5- one entry for each platform. Results will be drawn in 7 days time and announced on all those same platforms. More giveaways will be coming!

Have fun!

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)