What metal to make a cleaver out of?

T

twoblink

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This knife is made for Messermeister by a Japanese OEM. I will have one similar to this (8" full tang) knife custom made for me. This is the same knife Martin Yan uses on TV, this is the company that OEM's for him also.

They asked me what kind of metal I'd like mine made out of, and as I am good at chopping and dicing, but have really no clue what metal is what, I thought I'd demur to you all on this board..

They asked if I wanted HSS, (Which I assume stands for High Speed Steel) or something else. They mentioned "automobile suspension spring" as a choice, which I have no clue..

I "chop" mostly, but do a lot of slicing too, so I need a sharp edge that retains its edge well, but can stand up to chopping.

I come from the world of "non-stainless" cleavers, so "stainless" is not one of my major criterions; but sharp, retains edge well, easy to sharpen, are all important.

Thanks!!
 
When you say "cleaver " always differentiate between western cleavers to chop bone and eastern cleavers to slice veggies.....A western chopper is a thicker blade and a 'automobile spring ' [5160 ] would be appropriate .For a typical slicer cleaver a 1095, O-1, 1084 would work well.
 
My personal opinion for the ultimate cleaver steel would be Crucible's CPM 3V. Takes impacts well, won't chip out (cutting bone), takes and holds an excellent edge. Also, it sharpens easily. However, 3V can be quite expensive.

A cheaper alternative is O1 Tool Steel, as it is readily available. However, I were to make one, I'd use CPM 3V (makes a good katana too! :D ).

1/4" or 5/16" stock, flat ground to a .020" edge with 3V and finished with a convex edge. Heat treat it to HRC 60, and make sure you get it cryo'ed. I think Paul Bos can do this for you -if you don't heat treat yourself. You could probably cut several 2 x 4's without resharpening if you made one like this. :thumbup:

P.S. I wouldn't recommend HSS (most likely M2) in this application. M2 is supposed to be run very hard (HRC 67) and used for skinners -not choppers. You could make a chopper out of M2 (at a lower hardness) but then you might as well have gone with O1 -as it is tougher, cheaper and would make a better cleaver. L6 is another low buck option. Automobile spring steel (most likely 5160) is ok ... but in this day and age -there is better out there (CPM 3V takes a sharper edge, holds it longer and can take more abuse). Personally, I would pick CPM 3V, O1, L6, 5160, M2 -in this order (of the steels mentioned above).
 
I assume those that you mentioned would be superior to say:

440C and 154CM??

(again, I have no clue!!)

I will not be "chopping bones" with it.. Onions and other hard roots like burdock, carrots, ginger, etc..

I'm in Taiwan, so "I'm" not making it, someone else is making it for me..

Thanks for those who replied!
 
Yes, those would be superior to those steels.

440C and 154CM are good if you're looking for a stainless steel.
 
between the 2 optionthey offered, i would take the "car leaf spring". You will actually be able to sharpen it yourself when it needs it.
 
3v is not bad to sharpen even at 60-61 Rc and it does hold a nice edge that is storng
im goingto see if i can get some 3v in 3/32 today to try out fro kitchen knives
i have been using cpm154 and like it also but im goingto see what can be done with a non SS blade this time
 
Butch I use 3V at about 62 RC quite a bit and I think it awsome, but by the way it feels on diamond stones compared to say AUS 8, I can not imagine getting anywhere with stones other than ceramics. Though I have not used stone in years, Whats your expeiance with it. One of these days if I ever can find any time for myself I am going to make a few personel kitchen knifes out of 3V @ 62 RC, for test purposes. Even at 62 I think it will hold up in the kitchen and man does it hold an edge that hard.

Leon Pugh
 
I'm currently making a small one of 1'x2" O-1 barstock. My son wanted a clever to cut pizza with... don't ask!
 
o1 is my favorite for pretty much everything I mess with

That 3v is still to expensive for a hack like me :(
 
i use dmt hones
and yes its true it can be alittle harder to get a good edge on it
it stays just short of ever and the trick being dont let it get "dull" 1200 grit dmt now and then for light reedge or even a good stroping
at 61-62 the edge is not prone to rolling so as longe as you dont chip it your good
 
3v VS O1, when you all say "expensive" what are we talking about here? 3x the price? 5x the price??
 
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