Traditional ulu knife

AkWildman

AkWildman

Well-Known Member
I made this one for the wife a few months ago mainly to show my friends on this forum how to make one using less steel in the traditional style versus what we think of as in what we see in the commercial market .I forged this out of a small cut off from a bar of 5160,cleaned it up and made a fluted stem,heated the stem up in the forge and carefully twisted it,fitted the stem and heat treated the blade. Pinned the stem on and added a mammoth ivory handle.amazon-photos-shared-media1130372038468179586.jpg20180421_114957.jpg20180421_115206.jpgIMG_20180421_223556_181.jpg20180423_195222.jpg
 
What kind of grind would you normally see on a true traditional Ulu? The only example I have ever seen from the area in person had what appeared to be a single bevel hollow looking grind. Cool knife by the way. I have always wanted to forge one of these in the traditional style so I would like to know about the grind. The only info I found is that they are likely to have a single bevel and be made out of any steel the smith could source at the time. I have no way of knowing if this information is correct or not.
 
Nice work but I do have one question on the length of the stem. With it being as long as it is, how will effect the use of it.
 
Chris Railey said:
What kind of grind would you normally see on a true traditional Ulu? The only example I have ever seen from the area in person had what appeared to be a single bevel hollow looking grind. Cool knife by the way. I have always wanted to forge one of these in the traditional style so I would like to know about the grind. The only info I found is that they are likely to have a single bevel and be made out of any steel the smith could source at the time. I have no way of knowing if this information is correct or not.
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It goes from about 1/16 to to about 20 thousands with a 17 degree edge with a double bevel. I haven't seen a single bevel myself but its possible.
 
Von Gruff said:
Nice work but I do have one question on the length of the stem. With it being as long as it is, how will effect the use of it.
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Most commercial ones are short compared to this one,this one is a touch longer than most but if your steaking or filleting a king salmon its perfect. It's not used for that alone as it's a all purpose kitchen knife.Cuts a lot of homemade pizza at our house.
 
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