10" Chef's Cleaver in CPM 3V

firebert

firebert

Joined
Mar 24, 2008
Messages
608
This was my first cleaver and my first time working with 3V. I made this for my roommate, he wanted a cleaver-shape that could be used instead of a chef knife. The solution was a thin grind in tough steel with a versatile handle. I rounded the spine near the handle to make it comfortable when choking up. The clipped point is nice for precision work, too.

I was afraid this blade would be too heavy, but it's actually pretty nimble. I had the pleasure of watching my friend, who's a chef at a five-star restaurant, use it. He sliced, diced, and chopped like he'd been using it his whole life.

This was predominately worked by hand (I did use a cheap 4x36 to rough it out). The 3V was extremely difficult to sand. That's why the finish is so coarse. I just couldn't take it anymore.

Specs:
-Steel: CPM 3V
-Blade length: 10"
-Paul Bos heat treat to 60-61 HRc
-Handle: amboyna
-Mosaic pins

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Phillip Dobson
 
Thank you for the kind words. I admit, I wasn't sure about this one until it was finished and I actually used it. I was afraid it would be to heavy to be comfortable. It definitely exceeded my hopes.

Phillip
 
cool:thumbup:
 
Firebert,
I have come back to look at your cleaver 3 times this morning. I just want you to know, I have every intention of shamelessly copying and/or imitating parts of your design. The way that you have run the handle high up intrigues me. I think I would want a bit more curve along the edge, for myself. As a chef, myself, I say that your friend is a lucky guy to have you making a useful thing of beauty for him.
I would guess if you made more of the exact same knife, you would sell them quickly. Good job.
 
Thank you. The curve of the handle is Russel's, (the new owner), favorite part. It gives a lot of leverage in the back and fits the hand perfectly in many grip positions.

I like a bit of a belly, too, but Russ wanted it flat. It still works well, and I quickly adapted to using it.

Maybe I'll make a few more. But only after I get a legitimate grinder. I'm not doing that with files again.
 
Firebert,
I have come back to look at your cleaver 3 times this morning. I just want you to know, I have every intention of shamelessly copying and/or imitating parts of your design. The way that you have run the handle high up intrigues me. I think I would want a bit more curve along the edge, for myself. As a chef, myself, I say that your friend is a lucky guy to have you making a useful thing of beauty for him.
I would guess if you made more of the exact same knife, you would sell them quickly. Good job.
 
looks cool but i think more an offset handle santuko
then a cleaver (just me tho )
i see most cleaver to be edge to spine of at least 3.5 inch and most being 4-4.5 inch tall (this is veg. cleavers mind you)


very nice work tho and we all have different shapes to use
 
butcher_block said:
looks cool but i think more an offset handle santuko
then a cleaver (just me tho )
i see most cleaver to be edge to spine of at least 3.5 inch and most being 4-4.5 inch tall (this is veg. cleavers mind you)


very nice work tho and we all have different shapes to use
Click to expand...

It's definitely tough to classify. It is less deep than most cleavers, though I have used some that were a similar height (though shorter).

It's also tough to call it a santoku. The grind is thicker than any santoku I've handled. I think of santoku as being ground from very thin stock, making them unsuitable for heavy chopping. This knife has the weight and durability to chop through frozen meats and even dry lumber.

My goal was to make something unique that was still functional, whatever it's called.

Phillip

p.s. Your work was very inspiring on this project.
 
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