Hi all!
I am getting ready to make my first meat cleaver. I have been searching for a couple of days now to try to find rough dimensions on the blade geometry and cant find any good info (or I am reading things wrong). I know that the spine should end up 3/16"-1/4" thick but how much taper towards the bevel should it have?
What I am planning to make should be about a 7" cutting edge by about 4-5" tall. Thanks in advance to any help!