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,

The big one up top definitely looks like it comes from a lineage of parangs.

Nice choppers.

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:

Do you have any recommendations for a commercial brand cleaver? I'm looking for a decent one for normal kitchen use.

quote:

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?

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!

Erratic, I would just Google "Restaurant Supplies" or go poking around your Grandparents house!!

quote:

Originally posted by sybo:
Erratic, I would just Google "Restaurant Supplies" or go poking around your Grandparents house!!

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.

Agree with all the comments. Vintage cleavers are just plain cool.

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.

I love the looks of the one you used to slice the coke can.

And no insults intended, I thought your last pic in the OP was an homage to cold steel. :-)

quote:

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.

Try Weimy Knives,

Weimycutlery.com

quote:

Originally posted by Rey HRH:
I love the looks of the one you used to slice the coke can.

And no insults intended, I thought your last pic in the OP was an homage to cold steel. :-)

Yes, but will it flay meat-filled boots? That's the real test.

Nice work on those, 3/4 flap. The bottom cleaver in the first pic looks inceredibly handy for kitchen tasks.

I need to make a cleaver.