- Joined
- Jul 28, 2020
- Messages
- 472
For someone who rarely cooks for themselves, I sure seem to make a lot of kitchen knives. Luckily for me, I am friends with several professional chefs of varying styles, so I borrow knives from them to study. For this piece, I was aiming for a cleaver in the middle of the spectrum. Something that can handle a variety of kitchen uses, fine enough to not crush veggies and strong enough to not break on contact with bone. I'd like to think I succeeded.
Made from 1084 and tempered to around 60HRC, this cleaver is handled with scorched black walnut and pinned with brass. the steel is 0.125" stock with an OAL of 12.3" with a 7.8" blade.
Asking $90 Paypal F&F to scarysamcary at gmail.com (My account is not set up for G&S, but I will stake my account and reputation on you receiving your knife or being made whole)
Made from 1084 and tempered to around 60HRC, this cleaver is handled with scorched black walnut and pinned with brass. the steel is 0.125" stock with an OAL of 12.3" with a 7.8" blade.
Asking $90 Paypal F&F to scarysamcary at gmail.com (My account is not set up for G&S, but I will stake my account and reputation on you receiving your knife or being made whole)
