- Joined
- Oct 17, 2005
- Messages
- 118
what do they call the type of grind like cleavers have?????
-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
what type of grind does a cleaver have?
- Thread starter knifeaholic101
- Start date
- Joined
- Oct 8, 2003
- Messages
- 2,181
big thick cleavers usually have a slack grind.
those thin yan can cook style cleavers are usually flat ground. more of a chefs knife kind of use to them though, where the normal thick slack ground cleaver is for butcher type uses, hacking your way through some bone while breaking down a cow
those thin yan can cook style cleavers are usually flat ground. more of a chefs knife kind of use to them though, where the normal thick slack ground cleaver is for butcher type uses, hacking your way through some bone while breaking down a cow
- Joined
- Jun 10, 2003
- Messages
- 15,288
Let's separate "cleaver" to cleave or split bone from "chinese chef's knife". While they have similar silhouettes ,one slices and one splits. In fact the chinese have a number of knives that look the same except for thickness and grind. My cleavers are V ground with double bevel .It's necessary to have a fairly obtuse bevel so it won't be destroyed when hitting bone.Cleavers also are thicker so they will have the necessary weight to go through bone.
- Joined
- Oct 8, 2003
- Messages
- 2,181
thanks mete i should have worded that better.
i do know the difference, just figured i'd word it that way because there's a common mis conception between the two. i use a chinese style chef knife at work every day and the rest of the gorilla cooks call it a cleaver because they don't really know any better.
thanks for the clarification:thumbup:
i do know the difference, just figured i'd word it that way because there's a common mis conception between the two. i use a chinese style chef knife at work every day and the rest of the gorilla cooks call it a cleaver because they don't really know any better.
thanks for the clarification:thumbup:
- Joined
- Oct 18, 2001
- Messages
- 20,978
Hi, Knifeaholic
I like a convex grind right down to a fine edge. I'm including a link to a few pics of a cleaver I used to make quite a few of ten - twelve years ago. It was sharp enough to push through a paperback book easily, but would also cut bone with no damage to the edge or easily take down relatively large (9 inches in diameter) trees. It was also a lot more useful in the kitchen than anything forged out of 5 /16 stock had any right to be. I still use the first cleaver I ever made. Sorry for the poor quality pics. They were taken from a video I made way back then.
http://www.fototime.com/users/OleyFermo@aol.com/Cutting
Jimmy Fikes
I like a convex grind right down to a fine edge. I'm including a link to a few pics of a cleaver I used to make quite a few of ten - twelve years ago. It was sharp enough to push through a paperback book easily, but would also cut bone with no damage to the edge or easily take down relatively large (9 inches in diameter) trees. It was also a lot more useful in the kitchen than anything forged out of 5 /16 stock had any right to be. I still use the first cleaver I ever made. Sorry for the poor quality pics. They were taken from a video I made way back then.
http://www.fototime.com/users/OleyFermo@aol.com/Cutting
Jimmy Fikes
- Joined
- Oct 18, 2001
- Messages
- 20,978
jhiggins said:Nice video, Dan. I am pleased to see you still have your thumb...
Yes...when I started testing sharpness on bigger objects, I went with this method instead:
http://www.pendentive.biz/blades/magvid1.wmv
- Joined
- Aug 6, 2003
- Messages
- 484
Wow, Dan, those are two very impressive videos! :thumbup: When I log off, I'm out to the shop to start cutting up magazines!
The few cleavers I've made were convexed to sharpness, from old sawblade steel, about 5/32", I think. I've looked at quite a few old cleavers in antique flea markets, and all had rather thick convex edges. They were made for chopping through bone when cutting up a whole beef or hog, I believe. My Granddad was a country butcher of sorts, but he prefered to cut around joints when possible and use a bandsaw when he had to when cutting up a whole carcass. I never saw him use a cleaver, or heard of it, locally.
Todd
The few cleavers I've made were convexed to sharpness, from old sawblade steel, about 5/32", I think. I've looked at quite a few old cleavers in antique flea markets, and all had rather thick convex edges. They were made for chopping through bone when cutting up a whole beef or hog, I believe. My Granddad was a country butcher of sorts, but he prefered to cut around joints when possible and use a bandsaw when he had to when cutting up a whole carcass. I never saw him use a cleaver, or heard of it, locally.
Todd