Blade thickness behind the cutting edge - again

[miden]

A lot of good points, thank you all so far for contributing, there is some good information here.

 

[Natlek]

When you say that knife from THAT steel on 64 HRC is 0.10mm TBE and knife perform flawless can be very misleading . HOW thick is behind TBE ?
red line is TBE of say 0.10mm

 

[Lehbauer]

True meat cleavers are usually convexed in to pretty much zero. Thick thick with a heavy edge convex. They don't need to be particularly sharp or have refined edge to do their job

A cleaver is really an axe. Axes arent good for slicing. Make either a meat cleaver or a nakiri/Chinese chef style knofe. The geometries between the 2 designs are so diametrically opposed if you try to make a knife that does both you'll end up with one that does neither(at least not well).

Also very few people have any actual use for a proper meat cleaver. I process all of my own meat from whole half or quarter beasts and the only task I really like a meat cleaver for is splitting a pig down the brisket. Everything else is done more effectively and cleanly with a bone saw

Thanks. I do most of my own too and my heavy boning knife is by far the most used in my roll. That’s why I’m also making myself one of those right now.
Here’s what’s in the shop right now. The two cleavers are close to the same in terms of height but I flared one out further in hopes it would be a little more slicy. I honestly have never accused a cleaver. Niece is getting married in a few weeks and one of them is going to be a gift. Took the bevels on everything last night to 0.03ish.
Hardest beveled ever edges I’ve done as the platen on my grinder is only 4” and with my rest the cleavers we’re over the top edge.

 

[miden]

Good graphic presentation Natlek. The TBE is of course relative to the blade shape and thickness. My question was more pertaining to hollow ground blades so I guess #3 would be more like mine. Another point is that if the blade is ground so that the hollow is not a perfect radius but in fact has a short parallel section on the thinnest section then it will be so much weaker. It will surely have the potential to cut better but it will be inherently weaker.

Nice blades Lehbauer. I particularly like the one on the right. Is that what you call the heavy boning knife?

 

[Lehbauer]

Thanks miden. Yes that’s the boning knife. Blade is just over 7” with a slight up curve to the spine. The front third of the spine is tapered to the point and full beveled to allow it to be good and stabby with a nice slicing edge. The back part is full 1/8” spine so there is no flex to it. Widest part of the blade is about 1.25”. Total handle length is 6”.

 

[miden]

Thanks for the info Lehbauer, I am sure they are going to look and function great!
Thank you everyone for your contributions to the thread. I have learned a lot again.

Mike