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I Forge Iron

Something Different: Bearded Kitchen Axe

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Here's something I finished up recently that I'm pretty pleased with. Purely for use in the kitchen, it works a bit like a cross between an ulu and a chef's knife. It's designed so that you can choke up on the handle and rock it back and forth for fine chopping, or grip it farther back and use it like a standard cleaver or heavy knife. Having the option to have your hand right over the blade gives it a lot of power and control, and the whole package has ended up being pretty versatile. 52100 blade with an oak handle.




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  • 2 months later...

Thanks for the kind words everyone.

On 12/2/2015 at 7:44 PM, Michael Cochran said:

What made you think of tryin a kitchen use axe?

Well I've always loved axes and I do a lot of cooking so I figured why not.

On 12/2/2015 at 7:52 PM, Charles R. Stevens said:

You could lie and call it a skinning axe...

Yup I think it would work for that too.

On 12/2/2015 at 8:13 AM, ThomasPowers said:

I'd add in another rivet if you plan to do a lot of joint chopping with it.

Noted. I just finished up a new thicker one with 5 pins instead of 2.

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