- Joined
- Jul 23, 2013
- Messages
- 149
Hello friends and fellow knife makers. My brother has asked if I could create a cleaver for him to use in the kitchen. He does everything from butcher small game to chop veggies and a cleaver would be pretty useful for him.
I was wondering what would be the most useful type of grind for a cleaver. I have seen flat and convex grinds on cleavers and just wanted to know if you all had any experience.
To date I have been making knives via stock removal with a jig and files. The material I will be using is some 5/32 1095.
If this is one of those "no right answer" questions I understand but wanted to gauge some expert opinions.
Thanks ahead of time.
I was wondering what would be the most useful type of grind for a cleaver. I have seen flat and convex grinds on cleavers and just wanted to know if you all had any experience.
To date I have been making knives via stock removal with a jig and files. The material I will be using is some 5/32 1095.
If this is one of those "no right answer" questions I understand but wanted to gauge some expert opinions.
Thanks ahead of time.


