The big things have been listed, but an even more important question initially is what kind of fermenter are you in? Many (most) plastic fermenters that don't have a gasket for the lid can occasionally leak gas. That means that the airlock can bubble not at all, or only occasionally despite a prodigious ferment. Lift the lid and look for foam or bubbles.
That addressed, the biggies are yeast amount and viability. Usually the K1V is a very aggressive yeast (sometimes to a fault). The difference will be flavor and the mead will be much drier. Given non-expired yeast and adequate aeration of the must, temperature is usually the culprit. Below about 65 and it can be slow to take off. If I remember from The Compleat, Ken usually recommends the pasteurization method... did you add the yeast when the must was still too hot? I'm guesing you used the nutrient and energizer as he recommends too; thast gravity isn't too high especially for the K1-V.
Stirring/shaking the fermenter until active offgassing is apparent will help activate the yeast, both from the motion (think stir plates) and from the oxygenation.
So check the mead to be sure it's not stealthily offgassing on you, and check the temp too. Let us know, and DON'T THROW IT OUT! Biggest beginner mistake ever and easy to make. Don't give up!
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in Lyons, CO