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Here are some cleavers I've made. Users for around the kitchen and such.



Top: Two-handed; 3 lb 7 oz, 1/4" thick. Oak handle scales. Full tang. For heavy carcass splitting. We use it for butchering deer, elk and mutton.

Middle left: Nakiri, 8 oz, thin bladed. Cherry handle scales. Full tang. For cutting & chopping vegetables, meat, no bones.

Middle right: General purpose kitchen cleaver; 1 lb 2 oz, 3/16" thick. Walnut handle scales. Full tang.

Bottom: Heavy one-handed; 2 lb 15 oz, 1/4" thick. Walnut handle scales. Full tang. All round use making chops and steaks from shoulder roasts, etc.

Bottom right: Swiss Army knife for size comparison.





This message has been edited. Last edited by: 3/4Flap,


Quod Apostolici Muneris (December 28, 1878) | LEO XIII. The Pope warned us about the Socialists before most folks knew what a Socialist was...
 
Posts: 4880 | Location: Idaho, USA | Registered: May 20, 2005Reply With QuoteReport This Post
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The big one up top definitely looks like it comes from a lineage of parangs.

Nice choppers.




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Posts: 4372 | Location: Florida | Registered: August 16, 2009Reply With QuoteReport This Post
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quote:
Originally posted by DrDan:
The big one up top definitely looks like it comes from a lineage of parangs.

Nice choppers.


It sorta does, or maybe more like a assamese dao.

http://www.vikingsword.com/eth...nagadao/nagadao.html

In fact, tho, it has that shape due to the material from which it was made {log processor bar}. The edge was forged but the rest stock removed.

I also make parangs by the way:

























Quod Apostolici Muneris (December 28, 1878) | LEO XIII. The Pope warned us about the Socialists before most folks knew what a Socialist was...
 
Posts: 4880 | Location: Idaho, USA | Registered: May 20, 2005Reply With QuoteReport This Post
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Do you have any recommendations for a commercial brand cleaver? I'm looking for a decent one for normal kitchen use.
 
Posts: 778 | Location: North Florida Mountains | Registered: December 11, 2005Reply With QuoteReport This Post
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Originally posted by erratic:
Do you have any recommendations for a commercial brand cleaver? I'm looking for a decent one for normal kitchen use.


No idea.

Wish I could help you. I basically don't buy knives. When I need one, I make it.

Check out ebay and pick up an old one?


Quod Apostolici Muneris (December 28, 1878) | LEO XIII. The Pope warned us about the Socialists before most folks knew what a Socialist was...
 
Posts: 4880 | Location: Idaho, USA | Registered: May 20, 2005Reply With QuoteReport This Post
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I've said it before in other threads, but I'll say it again: I really like your designs and the end results. One of these days I'll get around to trying my hand at it. Interesting blades and very nice work. That first two-handed cleaver is a beast!
 
Posts: 1657 | Registered: November 02, 2009Reply With QuoteReport This Post
Throwin sparks
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Erratic, I would just Google "Restaurant Supplies" or go poking around your Grandparents house!! Wink
 
Posts: 4667 | Location: Nashville Tn | Registered: October 12, 2008Reply With QuoteReport This Post
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Originally posted by sybo:
Erratic, I would just Google "Restaurant Supplies" or go poking around your Grandparents house!! Wink


Old ones can be refurbished, too. Cleaned up, regripped, reground, even re-heat-treated if need be.

That kind of effort can be a lot of fun.

Hammers, too. I have some hammers I've reworked from ugly blobs to really nice tools.


Quod Apostolici Muneris (December 28, 1878) | LEO XIII. The Pope warned us about the Socialists before most folks knew what a Socialist was...
 
Posts: 4880 | Location: Idaho, USA | Registered: May 20, 2005Reply With QuoteReport This Post
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Agree with all the comments. Vintage cleavers are just plain cool.
 
Posts: 778 | Location: North Florida Mountains | Registered: December 11, 2005Reply With QuoteReport This Post
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I love them, very nicely done.

I have been on the lookout for a good historic cleaver. They can be pricey when located in antique shops.
 
Posts: 3455 | Location: Virginia | Registered: December 23, 2010Reply With QuoteReport This Post
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