Vegetable cleaver

[Cushing H.]

I'd rather see torch marks and have a perfectly straight blade.. anyway, how about some design input... I'm happy to hear some of that.

For what it is worth as far as design goes ... I cut a LOT of vegetables, and for many years have use a cleaver style knife . They do come in various sizes, and it took me a while to get used to the larger one specifically marketed as a “vegetable cleaver” ( longer discussion re dimensions which we can go into if you want).

HOWEVER, my real point is that over the last four years or so, I have grown to REALLY like the Nakiri style blade for vegetable prep. It is smaller, more maneuverable ... just feels more comfortable to use. *also*, I have made a couple full up cleavers, and it is hard to totally avoid warp I such a wide blade ... and even a little warp will play havoc with grinding flat bevels. The nakiri, being not so wide, is more forgiving (both in avoiding warp, and dealing with a little warp while grinding.

That said, I still reach for a cleaver if I am prepping a *large* amount of vegetables, because it makes the “cut and scoop” process of moving the cut pieces around somewhat easier.

Again, FWIW...

 

[Cushing H.]

I'd rather see torch marks and have a perfectly straight blade.. anyway, how about some design input... I'm happy to hear some of that.

Oh ... and definitely keep to your 3/32 thickness . That will be good for vegetables. Many commercial cleavers are thicker ... but they are meant as general purpose tools ... and don’t work as well for vegetables

 

[Stacy E. Apelt - Bladesmith]

I use an .080" nikiri for 90% of my meal prep. About 1.5" blade height and 6" blade length. Double-grind, simple Western kitchen knife style handle.

 

[eric brinkerhoff]

Thanks,Cushing H.! ,I'm hoping to make a couple of little paring knives out of the scrap so 3/32" is where I'm at for sure!