marcthebean

16 minutes ago, Charles R. Stevens said:

Think axe. As bone and gristle are what a cleaver is desighned to deal with. 

Chinese cleavers are not intendedfor such heavy work, and are acualy large Chef knives broken in half. 

 

Thanks! That's the info I needed!

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!