HI Cleaver

b.c.molin said:
Truly, one of the HI products that is really needed
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That is a fact. The average woodsman doesn't *need* more than one utility khukri, and the average cityboy doesn't *need* one at all.

Everyone who cooks needs a cleaver, but good ones are hard to find and prohibitively expensive. I think HI should add the cleaver to their regular line of items. There is certainly a need as well as a demand for it. They should add the Pen Knife as well. :thumbup:
 
tyr_shadowblade said:
That is a fact. The average woodsman doesn't *need* more than one utility khukri, and the average cityboy doesn't *need* one at all.

Everyone who cooks needs a cleaver, but good ones are hard to find and prohibitively expensive. I think HI should add the cleaver to their regular line of items. There is certainly a need as well as a demand for it. They should add the Pen Knife as well. :thumbup:
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Isn't that the truth. If you look at the "meat cleavers" sold at the big box stores, the blade thickness is measured in thousandths of an inch, not fractions of an inch.
I have a piece of a big truck leaf spring. It's 1/2" or so thick, tapering down toward the end. It would make a great super heavy duty cleaver. A Boneshatterer, if you will.:D
 
Jaymo said:
I have a piece of a big truck leaf spring. It's 1/2" or so thick, tapering down toward the end. It would make a great super heavy duty cleaver. A Boneshatterer, if you will.:D
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One thing about a thick-bladed convex-edged cleaver.... use a lighter touch than you do with the thinner store-bought ones. It'll unexpectedly go right through a lot of items you hack at & stick in your cutting board. A flick of the wrist & the weight of the blade will halve a chicken through the bone right down the middle. Easy does it!
 
Sounds like im going to have to break out the Munk Chunk Cleaver for a few shots. Talk about a big cleaver.
 
Now this is a cleaver.
This photo is from the guy I got it from.
DSCF0064b.jpg
 
So, for solely kitchen purposes, would a Munk Chunk or the smaller cleaver from the OP be a better choice?
 
Balog said:
So, for solely kitchen purposes, would a Munk Chunk or the smaller cleaver from the OP be a better choice?
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It depends on how big a person you are and how big what youre processing is. :D I would have to say that the H.I. cleaver would be a better choice for the kitchen for most people.
 
The munk chunk is pretty large, im not sure if the picture shows just how large it is. It is about 15" long with a spine thickness of almost 1/2", so there is some heft here. Using it it in the kitchen would be pretty hard on the cutting board:D
 
Ugly Duck I’m agreeing with you again. A big thick & sharp convexed cleaver is a wonderful thing. Gravity does most of the work if you let it. I’ll post specs later on my Old Hickory Cleaver at home but it’s a pretty sizable knife. I can cut paper thin disks out of a carrot with it but it takes a lot of attention & control. My home cutting board is ¾” thick acrylic commercial cutting board a little over 18”w x 2’L anything that damages it is gonna hurt the counter underneath:D
 
Ugly Duck said:
One thing about a thick-bladed convex-edged cleaver.... use a lighter touch than you do with the thinner store-bought ones. It'll unexpectedly go right through a lot of items you hack at & stick in your cutting board. A flick of the wrist & the weight of the blade will halve a chicken through the bone right down the middle. Easy does it!
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That's what I like about them.

The Munk Chunk cleaver looks like an AK Bowie with a drop point blade. Is that the case? I wonder how the AK Boo-wee would work in the same role?

I have a lamb breaker blade that I'd like to copy in 3/8" thick leaf spring steel. Maybe even 1/2" thick.
 
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an AK Bowie is a great cleaver, I have used mine as one a number of times in the kitchen.
 
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