I spent most of this evening trying to correct an error I made when grinding the bevel. I eventually fixed the mistake, but it took forever and doing it by hand was exhausting. I think I'm going to build a bevel grinding jib and start practicing on my 1x30. I don't think I can do that again, LOL. And I'm quite sure I'll make a lot more mistakes!
Finished up this tall-ish vegetable cleaver, knife. Very subtle belly, we'll see how that works out. Grind is convex.
Beautiful work! What's the difference in shape between a vegetable and meat cleaver? Is the stock just thicker?
Is the cutting edge profile perfectly straight?Finished up this tall-ish vegetable cleaver, knife. Very subtle belly, we'll see how that works out. Grind is convex.
Is the cutting edge profile perfectly straight?
Some Chinese cleavers have that straight edge. They have very specific cutting way, I am really amazed by the skills some chef demonstrate with it.No, it has a very, very, discrete belly towards the more rounded tip. It's a bit of an experiment, and unusual I know.
Agreed. Part of me wants to ask if you are on another forum under another name because that looks like a low layer feather billet I made a while ago.Wow...that is nice!!
Yes I am and yes you did. I cut off 2" piece and forged this little gem from the long billet I got from you.Agreed. Part of me wants to ask if you are on another forum under another name because that looks like a low layer feather billet I made a while ago.
Good looking blade.
Thank you. This little knife is a nice little break from making Bowie style knives. It's 6" OAL.Wow...that is nice!!