697325d2
On Thu, 10 Feb 2011 09:14:02 -0800 (PST), rigger
wrote:
>On Feb 8, 3:52 pm, goodsoldierschw...@gmail.com wrote:
>> On Tue, 8 Feb 2011 10:17:22 -0800 (PST), rigger wrote:
>> >On Feb 7, 4:26 pm, goodsoldierschw...@gmail.com wrote:
>> >> On Mon, 7 Feb 2011 08:17:29 -0800 (PST), rigger wrote:
>>
>> Assuming an authentic Khukri - I'm assuming one made by and for use by
>> the indigenous people of Nepal - rather then one made under contract
>> to the old Indian Regiments or the modern Indian Army or contracted
>> British troops (or whatever the modern Ghurka troops are), or, God
>> Forbid, one made to sell to foreigners.
>>
>> From reading I'm left with the impression that an old car/truck spring
>> is the preferred source of material and as for differential hardening,
>> I doubt strongly whether one Nepal village blacksmith in a thousand
>> (perhaps million) would have a clue to what you are talking about.
>>
>> At least examples I've seen of locally produced knives in other third
>> world countries would certainly lead me to that opinion.
>>
>> So, a perfectly formed, differentially hardened blade with a finely
>> crafted heft and scabbard is very likely to be, rather then an actual
>> authentic knife, made in a factory for world wide sales.
>>
>> So, what is an authentic blade and one that is not?
>>
>>
>>
>> >My thought was any reader who has knowledge of the use and
>> >manufacture of similar knives may want to offer their expertice
>> >in the matter, especially concerning steel choice, their personal
>> >uses, etc.
>>
>> >dennis
>> >in nca- Hide quoted text -
>>
>> - Show quoted text -- Hide quoted text -
>>
>> - Show quoted text -
>
> "I doubt strongly whether one Nepal village blacksmith in a thousand
> (perhaps million) would have a clue to what you are talking about."
>
>Rather I find, in relation to other home and begining smiths I know,
>I expect the effects of heat treatment are quite well known by these
>makers. Not only are the mechanics of differential hardening well
>known, but by using the same steel exclusivly the techniques can
>be taught even to children. On this matter I certainly do not believe
>the makers have any reason to lie; I'll do some simple testing and
>report back to the group.
>
Unless you are bound for Nepal or other 3rd world country to interview
the blade smiths I doubt that you are going to be able to get a good
idea of what goes on in their mind.
The 3rd world knife maker is simply a small businessman who is
essentially a blacksmith who has specialized in one portion of the
trade and as such is interested solely in producing a blade that
satisfies his market.
Here in Thailand we can find great numbers of locally made blades made
(I even posted some pictures of a shop set up in the lower ground
floor of the large Government Office building in North Bangkok), not
for the collector, but for the workman and having bought a few, at one
time or another, I can tell you that they are NOT the finally crafted
instrument that you may envisioned. Rather like an axe, back in the
days when one actually chopped wood to heat one's house in the winter,
they are certainly adequate for their purpose but hardly the polished,
engraved, items with the heft made from exotic materials that one sees
exhibited by the better US blade smiths.
Just an adequate tool for a tool user.
>"
>So, a perfectly formed, differentially hardened blade with a finely
>crafted heft and scabbard is very likely to be, rather then an actual
>authentic knife, made in a factory for world wide sales."
>
>Please note in the photos on the site: The dirt between the toes of
>the smith holding the tongs seems authentic as does the head of
>the sledge hammer sunk in the dirt floor for use as an anvil. Also
>please let me report, since you can not see fine detail in the photos,
>my knife is not a highly polished blade intended to attract through
>"glitter" but instead a solid "working" knife with plenty of
>"character
>flaws" and the metal left in "the white." If I were a tourist I doubt
>this knife, with it's "non-authentic" full tang, Rosewood handle would
>appear an authentic "local" craft and instead opt for the highly
>polished
>blade with the buffalo hide handle, with the chips of plastic/ivory
>imbeded.
>
>In your neck of the world do you see the differences I point out or
>are
>the cheap copies only available?
Here there are basically two types of knives available. First the
local made work blades, in all shapes and sizes sold in local markets
(The Bangkok Sunday market had places with, probably 20 or 30
different types of blades ranging from coconut scrapers to what might
be termed a cane knife, and probably a total of several hundred knives
actually laying on the table, all locally produced.
Secondly there are the fairly well made and usually highly polished
Chinese made "show knives, usually folding knives with exotic blade
shapes and fancy handles; spring operated blades, assisted opening,
you name it. Usually with some sort of soft stainless blades, some of
them white and some black and obviously copies of western made knives
and much, much, cheaper.
And lastly there are a few quality, usually cooking, knives imported
and for sale in the larger department stores for hair raising prices.
For the Law and Order group, we do have reported (and frequently
televised) crimes committed with knives. Usually someone on speed who
has began to see snakes (or whatever the do) and takes a prisoner and
threatens to kill them and himself. Interestingly all shown in
photographs were armed with cheap cooking knives.
>dennis
>in nca
>
>
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