trying to find a knife.....

hmmm...

I can get my head around "puuka"...

and I can get my head around "diamond" cross section...

But having difficulty putting the two together.

Fairbairn-Sykes style dagger or 'fighting' knife has a diamond shape cross section, but seems way out there in comparison to a puuka.

Can I buy a vowel?

er...what I mean is-can you give us anything else to go on?

Scratching head...

This page: http://outdoors-magazine.com/spip.php?article325 Shows a "Scandi-knife" that is stated as having a diamond cross-section.

There is an odd cross-section to a puuko, and I know what the guy means. I'm not sure I would say diamond.

The first puuko I sharpened seemed to have two distinct edge angles.

If I aligned the belly edge to the Edge Pro, then the tip was way off. And mean off enough to actually touch the decorative portion of the knife.

I didn't know if it was the standard or just an oddball, so I sharpened it as two knives.

I did the belly, then I did the tip, and where the edges met, I smoothed them together and buffed.

It cut, and it looked okay.

I'd say you would be off to a good start here:

http://www.worldknives.com/types/scandinavian-knives-12.html

not for buying-just for 'finding'.

If you look at the second knife from the top, it does appear to have a strange secondary edge at the tip...

Look familiar Tourist?

On second thought, I think it's only a shadow...(see the lower pic)



Another...



I only borrowed these pics, I'll return them shortly

Mongrel said:

Look familiar Tourist?

Click to expand...

Yes, they do. The overall size and shape are quite familiar.

Even the area where I blended the two edges is just about in the same place.

The one I sharpened was not as obvious. In this case, I wish it had been. If you sharpen an Emerson, you sharpen two distinct grinds, why not on this style?

Yea, they're weird...

The edge just kinda wanders off in another direction right at the tip.

Like you said-you have to sharpen it like it's two distinct knives and blend them (just right...).

Who said free-hand sharpening is dead?

Mongrel said:

Who said free-hand sharpening is dead?

Click to expand...

Not me. In fact, it will become more and more of the services I offer as I switch my business to 24/7 kitchenware.

I just ordered a nakiri, and as of right now, it looks like most of it will demand freehand honing.

Robert,

Maybe we need to play "20 Questions"?

1. How old?
2. Wood handle or 'other'?
3. Fuller on the blade?
4. Length?
5. Does your BIL still have the sheath?
6. Can you draw the cross section you are talking about and post it?
7. Brass end cap or aluminum or none?
8. Single guard, double guard, or no guard?
9. Do you remember any obvious file marks on the blade? (this may account for the false edge...)
10. Was the blade pattern a traditional puukko or merely "like" a puukko?

You have 10 minutes to complete this assignment

Mongrel, all good questions and aspects of cutlery.

One point. Some puukos are simply handmade. They are like Inuit art and craft. They represent the art of a singular craftsman.

Granted, thse knives look like they are made in a factory, but I always check---now,...

Yep-your right about being hand made...

Could just be a very unique "bring back" from a family member as well. A village smith could have made a dozen or so...I'm surprised to see the fuller on some of the older puukkos. I never realized they were doing that. I usually think 'laminated' (Mora) when I think of them.

So much stuff floating around it's getting impossible to tell. I was trying to research a Mk II Kabar for a friend the other day. It's like the knock-offs made thirty years ago are so close to the originals in regard to aging-who the heck can really tell some of them apart...

Are you talking about the Puronvarsi blade? Forged & ground into a diamond cross section?

http://www.thompsonsknives.com/puronvarsi.html

You could always start with the $12 Finn Bear:



I bought one for my wife to use in the kitchen. It's a good sturdy knife, the handle is rubber and offers a good grip. Not sure how, but she manages to completely dull it on a regular basis (honey, are you using this on the glass cutting board again...?) but it bounces back quick with a Spyderco Sharpmaker.

I think those Sisus go for around $250 btw.