Bali Ritual Knife

Battara · 9th March 2019, 04:56 AM

Oh yes I remember these pictures, thank you Alan. You can see Balinese priests cutting with knives like this.

The pitting is due to the tool I used on such thin spaces, unfortunately. I learned what to use and not use when working on this specialized type of inlay.

Tough work - that's why it took me a couple of years to finish. Tons of thin super close inlay. Thank you for your kind comments.

Yes chiseled and beveled on one side and flat on the other.

A. G. Maisey · 9th March 2019, 06:18 AM

The chisel grind is very common in Asian knives, it effectively cuts a cutting edge in half, facilitating an extremely fine edge. It takes a bit of a learning curve to sharpen properly, and also to use properly, but once you get used to the chisel edge it is unlikely you will go back to a conventional edge.

I've been using mostly chisel grind knives as my work knives and bench knives for a few years now, and I find them much better for fine work than knives with the conventional grind.

Battara · 11th March 2019, 10:11 PM

Here is some of the research I found on an example nearly identical to mine. This is from "The Art and Culture of Bali", with the description on p.74.

11th March 2019, 10:11 PM	#3
Battara EAAF Staff Join Date: Dec 2004 Location: Louisville, KY Posts: 7,272	Here is some of the research I found on an example nearly identical to mine. This is from "The Art and Culture of Bali", with the description on p.74. Attached Images

9th March 2019, 04:56 AM	#1
Battara EAAF Staff Join Date: Dec 2004 Location: Louisville, KY Posts: 7,272	Oh yes I remember these pictures, thank you Alan. You can see Balinese priests cutting with knives like this. The pitting is due to the tool I used on such thin spaces, unfortunately. I learned what to use and not use when working on this specialized type of inlay. Tough work - that's why it took me a couple of years to finish. Tons of thin super close inlay. Thank you for your kind comments. Yes chiseled and beveled on one side and flat on the other.

9th March 2019, 06:18 AM	#2
A. G. Maisey Member Join Date: May 2006 Posts: 6,992	The chisel grind is very common in Asian knives, it effectively cuts a cutting edge in half, facilitating an extremely fine edge. It takes a bit of a learning curve to sharpen properly, and also to use properly, but once you get used to the chisel edge it is unlikely you will go back to a conventional edge. I've been using mostly chisel grind knives as my work knives and bench knives for a few years now, and I find them much better for fine work than knives with the conventional grind.