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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Remember these knives N2S posted?
- Thread starter Daniel Koster
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3 inches deeper? that would be a 6-7 inch deep blade....yikes!
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need 2 hands just to lift it.....
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...so your back to a big pointed knife? H.I already makes one of those
I rather keep it in a cleaver type shape as seen. Bigger is fine also longer is o.k too....You ever seen Gangs of New York? , the cleaver that Dennis Miles made for the movie where it gets thrown into the back of the new voted in sherrif towards then end of the movie...now that would be nice!
Dennis Miles website...got 3 of his period knives..gooood stuff!
http://www.bright.net/~deforge1/GONY.html
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I'd think that a super-sized AK Bowie with a clip point, thinner blade, deeper blade and no fullers would make a nice cleaver.
But then again, I already have a pretty nice one:
It tapers from about 3.75" to 5" at the tip and it's quite beefy as it is.
But then again, I already have a pretty nice one:
It tapers from about 3.75" to 5" at the tip and it's quite beefy as it is.
Pen- you wouldn't need two hands to lift it. Besides, one advantage of that design is the weight does the work as you roll it back and forth. The blade should be thinner than we've seen from HI- could the Kamis do that? Another point is the spine- I read here that a thick spine is nice in the kitchen because you can push on it- but how does that slice?
Sweet- the AK bowie is not deep enough- see where your hand would be if you were chopping on a block? And the edge profile (?) Contour (?) would be wrong- it needs to be flat or curved out.
We should figure out what people want. I'd like to know what Cooks say. I never had a large kitchen knife- my little cleaver is a tadpole Chicago Cutlery.
Does the idea of a big cleaver please no one? The exotic boys want a huge pointed blade that curves in, and the Chefs want a smaller blade?
I liked the idea of a large cleaver, and Pen and others wanted a point- and many cleavers have them. That's so you can fend off attack and go back to cooking when the altercation is over.
munk
Sweet- the AK bowie is not deep enough- see where your hand would be if you were chopping on a block? And the edge profile (?) Contour (?) would be wrong- it needs to be flat or curved out.
We should figure out what people want. I'd like to know what Cooks say. I never had a large kitchen knife- my little cleaver is a tadpole Chicago Cutlery.
Does the idea of a big cleaver please no one? The exotic boys want a huge pointed blade that curves in, and the Chefs want a smaller blade?
I liked the idea of a large cleaver, and Pen and others wanted a point- and many cleavers have them. That's so you can fend off attack and go back to cooking when the altercation is over.
munk
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I think we're talkin' a few different ideas here, munk.
A cleaver is for separating large pieces of meat....."take down" work.
Once you have everything sectioned/quartered/etc. then you would use a smaller cleaver/knife to slice/dice/whatever.
You don't want to use this kind of cleaver for vegetables, etc. The thick convex edge makes it a poor slicer.
I like the knives in N2S's photos for 2 reasons:
1 - they are clearly made from traditional (ethnic) styles
2 - they fall into that "other" category....also known as "not-on-the-shelf-at-Kmart".....
A cleaver is for separating large pieces of meat....."take down" work.
Once you have everything sectioned/quartered/etc. then you would use a smaller cleaver/knife to slice/dice/whatever.
You don't want to use this kind of cleaver for vegetables, etc. The thick convex edge makes it a poor slicer.
I like the knives in N2S's photos for 2 reasons:
1 - they are clearly made from traditional (ethnic) styles
2 - they fall into that "other" category....also known as "not-on-the-shelf-at-Kmart".....
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I should also add that if I made one (oops! - or had one made..
) that I would have it flat ground from about 5/16" at the spine and then finished off with a convex bevel about 1/2" from the edge.
) that I would have it flat ground from about 5/16" at the spine and then finished off with a convex bevel about 1/2" from the edge.Pen, If I had your cleaver at my house I wouldn't be as interested in a HI cleaver either.
One thing I thought we had in common was we wanted it BIG. But Yvsa mentioned a blade style he liked better than a straight cleaver, and it didnt' sound all that large. That would be OK too- those T shaped tools you showed..
When you designed your Pen knife it had UTILITY. Whatever we come up with, I'd like to be able to use it.
I don't exactly know what you mean by 'take down work" I butcher deer with a carving knife, not a cleaver. But once cut into loafs, like a ham, a large cleaver would be great, and for slicing vegies and shrimp and what have you on a board. Am I mistaken about this? What do you use your cleaver for? You can cut bone with a cleaver, and a large one with a fat spine would make this easier.
Many of the HI edges I see, particularly from Bura, are not convex, and would make good kitchen tools. How fat an edge does the AK bowie have?
munk
One thing I thought we had in common was we wanted it BIG. But Yvsa mentioned a blade style he liked better than a straight cleaver, and it didnt' sound all that large. That would be OK too- those T shaped tools you showed..
When you designed your Pen knife it had UTILITY. Whatever we come up with, I'd like to be able to use it.
I don't exactly know what you mean by 'take down work" I butcher deer with a carving knife, not a cleaver. But once cut into loafs, like a ham, a large cleaver would be great, and for slicing vegies and shrimp and what have you on a board. Am I mistaken about this? What do you use your cleaver for? You can cut bone with a cleaver, and a large one with a fat spine would make this easier.
Many of the HI edges I see, particularly from Bura, are not convex, and would make good kitchen tools. How fat an edge does the AK bowie have?
munk
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re: kamis making it
It would have to be made thinner because it's coming from a 4" wide truck spring that is around 3/8" thick. They'd actually have a pretty tough time making one 9" deep for that reason alone.
It would have to be made thinner because it's coming from a 4" wide truck spring that is around 3/8" thick. They'd actually have a pretty tough time making one 9" deep for that reason alone.
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what you're thinking of is more along the lines of a really tall chef's knife, or santoku, etc.
I agree with the idea, btw.
But a cleaver is for sectioning, quartering, breaking joints, bones, etc. Has to be tough enough to go through lotsa bones.
The kind of knife we're talking about would probably not stand up to that kind of abuse.
Of course, munk, if you can (and feel comfortable while doing it) slice veggies, etc. with an AK Bowie, then by all means....but remember, we're talking bigger and heavier here....
I think my wrist would want to fall off if I had to use my cleaver for veggies...
I agree with the idea, btw.
But a cleaver is for sectioning, quartering, breaking joints, bones, etc. Has to be tough enough to go through lotsa bones.
The kind of knife we're talking about would probably not stand up to that kind of abuse.
Of course, munk, if you can (and feel comfortable while doing it) slice veggies, etc. with an AK Bowie, then by all means....but remember, we're talking bigger and heavier here....
I think my wrist would want to fall off if I had to use my cleaver for veggies...
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My interests are to get H.I. to make a copy of a traditional design. True, you may never see one in Nepal, but it at least "looks foreign".....
The problem is the traditional knives you've shown have edges that curve away and towards the spine- they are not flat on a board. I think there were a couple examples that were flat.
I think HI cleaver because smaller knives would still cost as much and I need a big cleaver- plus- HI is known for Big, so I figured it would be a good match.
Dan, The YCS, The Pen, The AK Bowie, The JKM, are all useful.
But maybe I'm in a minority here, maybe no one wants a useful kitchen or chef blade. I believe I've heard others say they do, but don't know how that compares to you all who want exotics.
Can you think of any design that would be both acceptable to you and utilitarian for me and the othe cooks?
munk
I think HI cleaver because smaller knives would still cost as much and I need a big cleaver- plus- HI is known for Big, so I figured it would be a good match.
Dan, The YCS, The Pen, The AK Bowie, The JKM, are all useful.
But maybe I'm in a minority here, maybe no one wants a useful kitchen or chef blade. I believe I've heard others say they do, but don't know how that compares to you all who want exotics.
Can you think of any design that would be both acceptable to you and utilitarian for me and the othe cooks?
munk
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Munk that's why I suggested an Ulu. Large cleavers are cheap from the Chinese sources and are wonderfully made and probably of a better hardness than what we would get from the kamis.munk said:
I am very happy with the one we have although it is seldom used. It's just too big for a veggie knife!!!!
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nothing non-utilitarian about any of my knife designs.....even the pig-sticker.....
that's the prime objective, actually.
Anybody want to jump on the bandwagon and draw something up? cyberbeast?
that's the prime objective, actually.
Anybody want to jump on the bandwagon and draw something up? cyberbeast?
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