marcthebean Posted December 3, 2017 Share Posted December 3, 2017 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! Quote Link to comment Share on other sites More sharing options...
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