Meat cleaver design. Yes or no

S

Sharpe5097

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Mar 2, 2017
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kaq1TGe.jpg
 
IMO, if you plan to go put in the effort to make a custom handmade cleaver, put some creativity in it.
What you have drawn might be simple to craft, but is boring
Some curvature and flow from the handle to the blade would be pleasing. Do some browsing online and save some pictures of
designs that make you go “wow” and try to incorporate some of those elements into your design.
 
Agreed. A cleaver edge cannot end up straight. A cleaver is a power tool and not a slicing tool. Make up a cardboard cleaver and go thru cleaver motion. You will learn a lot. Thin is a good thing, unless you are going to be chopping wood. It makes the work easier .

Enjoy, Fred
 
It's functionally inadequate as a cleaver or a slicer and there's not enough info to make a full determination as to how efficient it is at any job. What's the thickness, what's the steel and heat treat? Right now it's a 2D line drawing of a cleaver without dimensions it's a line drawing like I said and like it's been mentioned before a basic simple drawing.
 
I made these as my 5th and 6th knife freebie projects for a friend. Both are 0.25" thick 80 CRV2 around 60 HRC. The one with the jatoba scales is chisel ground (bevel to the right) and the one with micarta scales is a double bevel angled around 25-30 degrees. The guy I gave them to absolutely loves the chisel ground cleaver for kitchen duty/slicing due to the mass and angle of the tang. He just the other day he finally used the double bevel to butcher a rabbit and told me it worked great.

https://photos.app.goo.gl/Op2h3xM6ssKONKUM2
 
MBB said:
I made these as my 5th and 6th knife freebie projects for a friend. Both are 0.25" thick 80 CRV2 around 60 HRC. The one with the jatoba scales is chisel ground (bevel to the right) and the one with micarta scales is a double bevel angled around 25-30 degrees. The guy I gave them to absolutely loves the chisel ground cleaver for kitchen duty/slicing due to the mass and angle of the tang. He just the other day he finally used the double bevel to butcher a rabbit and told me it worked great.

https://photos.app.goo.gl/Op2h3xM6ssKONKUM2
Click to expand...

Thanks for elaborating. 1 think, when dealing with anything that is used to chop with other than a chisel that has a chisel grind won't work well as a cleaver because as it gets bigger/thickerer ;) it begins to impact on the chopping motion and skew/kick the blade centerline off center when chopping.

I like the pics, cool lookin' choppers. Notice they all have a little belly? :)
 
Thanks, man.

I was realistically doing a project beyond my skills/equipment, but at least they turned out to be functional. I tried to give the chisel grind a bit of a belly so that it could be rocked for a slicing cut. According to the guy using it, it makes paper thin carrot slicing easy. He does not chop with it. The other one was bellied per request. Makes sense to him to get a little more shear cut at the tip. I chose the angle of the double bevel to imitate that of a wood chisel or plane blade, given that I expected the edge to hit bone routinely.
 
What about combining an slight ULU type curved edge (not as drastic a curve) and don't round the front tip, but round the rear tip?
 
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