Single bevelled cleaver/chopper

[Technohedge]

Got a commission to make a cleaver, the person wants it to be a single beveled slicer for veg chopping.

Its my first cleaver and first single bevel, is there any info about on bevel angle and sharpening? Do these have a secondary bevel on? What angle/height to take the primary?

 

[Hubert S.]

Have you looked at the usuba knives on chefknivestogo? There are several with videos, you can at least get some idea of the typical grind. From what I gather, they have a chisel grind with a slight hollow on the flat side (called urasuki).

 

[Stacy E. Apelt - Bladesmith]

Make sure you know if he is left or right handed. Bevel goes on dominant hand side. Make sure you know how heavy he wants it. Most vegetable knives are rather thin and light. I use .070" for most, and .125" for a heavy one. Any thicker than that and it is in the meat cleaver range.
For an nikiri or a chukabocho (Chinese vegetable cleaver), I make them thin and nearly a FFG. There is no real back and front side.
For a slightly thicker usuba with a single bevel, I go to a zero edge and then add a tiny secondary on the bevel side. The ura stays flat ( or with slight urasuki).