this post was submitted on 22 May 2024
15 points (94.1% liked)
Melbourne
1870 readers
51 users here now
This community is a place created for the people of Melbourne and Victoria. We are a positive, welcoming and inclusive community. We might not agree about everything, but we always strive to stay civil and respectful.
The focus of our discussions is based around things that effect Victoria, but we are also free to discuss our local perspective on wider issues. Or head to the regular Daily Random Discussion thread to talk about anything.
Ongoing discussions, FAQs & Resources (still under construction)
Adoption Certificate for Nellie, the Daily Thread numbat (with thanks to @Catfish)
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Finally found my old Kukri from a trip to Nepal in '99 and this w/e going to try and restore it so it's shiny and sharp.
Centre of balance is right where the blade starts to curve so about half way. All my chef knives centre is the bolster / heel.
Surprised customs let a kid (was 13 at the time) in with such a devastating weapon.
According to wiki: "traditional custom that the blade must draw blood before being sheathed".
Instead gonna see how an onion fares:
Sherpa dude who was with us pointed out the good ones so with any luck he was right.
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.
Iโm not sure these would pass as culinary to a general Cop. You might want to look at the exemptions list for pointy stabby things in the Vic Controlled Weapons list.
Definitely won't pass. I have to keep mine locked up and report every time they're taken out of locked storage. Along with Dad's naval dirk and Grandpa's cavalry sword. And I had to get them inscribed with ID so if they did get nicked by a burgular and used for nefarious purposes, they are identifiable as mine. Any tool designed to take humans apart into bite sized pieces gets this treatment. The cops nearly made me surrender them but I had locked storage available. I do get periodic enquiries and have to verify that they are still in storage and safely kept out of reach of children. With a very broad definition of children.
Yeah.I used to have the Historic Martin Arts pass on my stuff. Gave it away. And Iโm just talking the rattan stuff not live blades.
Never used rattan. Mine are family pieces not LARP. I did flirt with pigsticking for a while way back when, and used Grandpa's sabre for that as it conformed to standard competition requirements. Had to take the tassels off though (since replaced). But competitive pigsticking just wasn't my thing - preferred 3 day events.
Rattan allows full contact full power. And mighty fun bruises! Not going to argue about similar steel.. The pig thing sounds interesting, if you are not the pig โฆ
Would def not want to be the pig. Sport involves riding horse at full gallop down a straight line run then leaning over the side and sticking point of sword into a wooden peg in the ground. Points for 1) getting the peg stuck on the tip of the sword and pulled out of ground (lots), and 2) peg splits in half or more when sword pierces it (half as much). Zero for a complete miss. You get 3 goes at it, and then your final score is the average of all 3. There's a version where you use a lance to do similar but I've never tried that. Sport developed from warfare where cavalry galloped through enemy campsite in the middle of the night pulling up tent pegs as they went. To cause general chaos and render enemy helpless. The things people do for fun never cease to amaze me.
Iโm phobic of horses so just NO
Am aware of some nasty training games that delete goats or watermelons โฆ please just no.
The goats and watermelons are safe from me. I gave up this stuff many many moons ago.