Cleaver handle

[divewize]

hey gents,

I have to say in the short time ive been cruising this board Ive learned a ton of info , Many thanks.

Ok as I mentioned before Im putting together some kitchen stuff for xmas gifts. thanks to your all help Im pretty set on putting together everything but im not sure on the cleaver handle.

is anyone installing scales etc in the spine area on cleaver or big chopper knives?

I always seem to grip my big chinese cooking knife by the back of the spine and always thought somthing there may be comfortable.

like the "control ball" on chef tonys stammped ginza knife infomercial clones that dont cut squat but the control ball or a xtended grip could be nice??

whats your thoughts

Dan Gray whats cookin down east these days? Im an ex mainiac I lived there for 14 years brunswick / lewiston (loisten)area ,owned a house in Mech falls.

many thanks gents.

 

[John Andrews]

Divewize, how about a pretty much basic straight handle with a palm swell? Anything extra that would lend much weight to the handle would lessen the advantage of the cleaver balance, weight forward. I notice the difference between a good cleaver and a cheepo by the weight and balance of the cleaver blade and the cleaver grip on the handle, as well as the steel. What steel you using? P.S., I still belong to the UFCW, which was the meat cutter's union, now United Food and Commercial Workers. We even had huge two handed cleavers we used at a hog kill plant in Monmouth, Ill. for hacking up complete dropped hogs that we tossed down the auger to the inedible rendering grinder. The cutting power of a cleaver in incredible.