After decades of hard use the scales on my Chinese cleaver cracked, it started a year or more ago and finally gave up. I used some G10 I had handy and also crowned all the squared off edges.
The patient is an old Zwilling commercial grade cleaver from the 80s, I used it for years professionally and is one of the 5 blades I still cook with.
The crack started above the rivet and migrated through it as the other side had started to crack in the same location.
So I popped off the old scales and sanded off the 35 years worth of crud off the tang.
The G10 I had was 3/16 of in inch short and the butt end was ground to a new contour, but really kept it very neutral, the thought of doing a chipped flint type look crossed my mind, but was discarded for sanitary concerns.
The patient is an old Zwilling commercial grade cleaver from the 80s, I used it for years professionally and is one of the 5 blades I still cook with.
The crack started above the rivet and migrated through it as the other side had started to crack in the same location.
So I popped off the old scales and sanded off the 35 years worth of crud off the tang.
The G10 I had was 3/16 of in inch short and the butt end was ground to a new contour, but really kept it very neutral, the thought of doing a chipped flint type look crossed my mind, but was discarded for sanitary concerns.
