bound201 Posted February 24, 2015 Share Posted February 24, 2015 I've got a customer wanting a hefty meat cleaver to use on hog carcasses. He specifically wants a stainless steel cleaver so that cuts the list by a large amount. I'm not sure 440C will have the edge holding ability for this application but its a good reasonable option. any recommendations? Link to comment Share on other sites More sharing options...
Frosty Posted February 24, 2015 Share Posted February 24, 2015 440C will hold an edge just fine if you sharpen it properly. It's going to take a heavy beating in normal use so you can NOT hollow grind it or the edge will roll right away. You want to give it a convex bevel to take the forces involved. If you use a belt grinder slack belt it GENTLY. A convex bevel leaves meat behind the edge to absorb and resist forces even at off angles. Think axe edge, even a filed edge is convex. sharpened on a wheel grinder and an axe's edge dulls very quickly, often just rolls over.440C convex bevel is my preference for a SS cleaver. However, I'm not a bladesmith guy but I use the things a LOT. Of course I could be wrong.Frosty The Lucky. Link to comment Share on other sites More sharing options...
Frosty Posted February 24, 2015 Share Posted February 24, 2015 440C will hold an edge just fine if you sharpen it properly. It's going to take a heavy beating in normal use so you can NOT hollow grind it or the edge will roll right away. You want to give it a convex bevel to take the forces involved. If you use a belt grinder slack belt it GENTLY. A convex bevel leaves meat behind the edge to absorb and resist forces even at off angles. Think axe edge, even a filed edge is convex. sharpened on a wheel grinder and an axe's edge dulls very quickly, often just rolls over.440C convex bevel is my preference for a SS cleaver. However, I'm not a bladesmith guy but I use the things a LOT. Of course I could be wrong.Frosty The Lucky. Link to comment Share on other sites More sharing options...
bound201 Posted February 25, 2015 Author Share Posted February 25, 2015 Would you recommend 3/16 or 1/4" thickness for the blade? I was thinking 1/4 but that'd be mighty heavy, which could be a good thing. Link to comment Share on other sites More sharing options...
BIGGUNDOCTOR Posted February 25, 2015 Share Posted February 25, 2015 I would say go with 1/4".Best thing may be to have him look up, or find a cleaver he likes, them make it like that one. I would involve him in the design process so there are no surprises. Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted February 25, 2015 Share Posted February 25, 2015 A cleaver is basically an axe for parting bone, Link to comment Share on other sites More sharing options...
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