Real Chopper

GrinderMcgee

GrinderMcgee

Joined
Jun 23, 2008
Messages
1,428
What's the story on one of these bad boys in INFI? This was used by my great grandfather for butchering livestock. I brought the edge back last year after 30 years of sitting in the cellar. In case you were wondering, yes that is a NMFBM below it. :eek:

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That cleaver must be huge it makes your NMFBM look kind of small. What degree bevel is on that edge anyway?
 
The degree that my slack belt gave it. :D I dunno, it's close to my limbing axe. Close to 25 degrees per side.
 
GrinderMcgee said:
What's the story on one of these bad boys in INFI? This was used by my great grandfather for butchering livestock.
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+1 :thumbup:

WOW!--love those old choppers, and a big camp-cleaver/hatchet piece like that or something in the "Monster Nessmuk" genre would be a super INFI creation, I agree.

Below are pics of a very cool old heavy machete used by my father for serious whacking. I also brought back the edge with a slack belt, and I suppose I should defend my grinds. Obviously, it was a quick-and-dirty effort, but they aren't quite as pathetic as the first pic would indicate, as the blade actually has a full distal taper on which the flat primary grind is built (i.e. the edge thickness tapers as well as the spine thickness). The second shot is of the spine, showing the blade tapering significantly out to the tip as well as the tapered tang. Quite a thoughtful piece of design, and another idea I'd like to see make it into INFIdom. :D

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The second shot is of the spine, showing the blade tapering significantly out to the tip as well as the tapered tang.



Like on old leaf spring blade!!!:)
 
I posted about this a couple weeks ago, i'd love some sort of INFI cleaver, a monster nesmuk, anything. I'd even dig a version similar to the new rambo blade.
 
Will York said:
The Browning Crowell/Barker Competition Knife, factory made, (in Taiwan?) has this feature of the taper in both directions. On a $130 knife. It is also very common on knives from many bladesmiths.

I would really like to see Jerry implement this idea. It does wonders for the balance and feel of a knife.
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