cleaver final profile

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Poll ended at Wed Mar 25, 2020 12:08 pm

include relieved choil to choke up
8
16%
no relief/ straight heel
2
4%
Belly like a nakiri
6
12%
No Belly
3
6%
aebl - stainless
4
8%
w2 tool steel - high carbon
6
12%
Wa handle
8
16%
Western Handle
2
4%
restrained elegance
5
10%
psychedelic flair
5
10%
 
Total votes: 49

timos
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cleaver final profile

Post by timos »

Ok. Here we go!
So Far:
2-3" Heel Height
8-10" Blade
1/8" or less thickness at spine

I screwed up with the heel height and blade length options in previous poll, way too vague.
Just leave a post in the following format: heel height/blade length
I will use that to determine what exactly to go with.

My vote for that is 75mm/220mm

New Poll Questions
1. choil style, vote 1 of 2 ( I often use a bit of an S like curve on the choil leading down to the heel, but sometimes a 90 deg. angle is preferred)
2. Tip style, vote 1 of 2
3. steel, vote 1 of 2
4. handle shape, vote 1 of 2
5. color scheme, vote 1 of 2
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
Image
http://www.timothyjohnsonknives.com
tim@blackstoneknife.com

Chefspence
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Re: cleaver final profile

Post by Chefspence »

I'm kinda torn between Western and wa. Western would be very unique, but I love wa handles

Cutuu
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Re: cleaver final profile

Post by Cutuu »

Western

timos
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Re: cleaver final profile

Post by timos »

just some preliminary sketches
Image
Image
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
Image
http://www.timothyjohnsonknives.com
tim@blackstoneknife.com

Cutuu
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Re: cleaver final profile

Post by Cutuu »

Looks like a Nakiri

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pd7077
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Re: cleaver final profile

Post by pd7077 »

Cutuu wrote:
Wed Mar 25, 2020 3:28 pm
Looks like a Nakiri
Agreed. Cleavers I have/have used usually have a heel height that’s around half the length of the edge (i.e. 240x115, 220x110, 200x100, etc).
--- Steve

timos
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Re: cleaver final profile

Post by timos »

hmmm, interesting. So lets say my max height I have on hand is 3" somewhere between 6 and 7" would fit that ratio. Is this enough edge for cleaver duties?

Right now im leaning towards two combinations:
2.75" tall at heel, 9" long edge, less than 1/8" thick at spine, full distal taper, moopty doo classy Wa handle....in aebl
kinda like a cck/nakiri hybrid
--and-- a 3 inch tall long w2 steel cleaver with a totally psychedelic western handle ..but how long should blade be? Has anyone ever used a cleaver and thought wow i wish i had more blade? or do you just go to a saw?
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
Image
http://www.timothyjohnsonknives.com
tim@blackstoneknife.com

timos
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Re: cleaver final profile

Post by timos »

ok, this more like it for the w2 cleaver, hiya!
Image
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
Image
http://www.timothyjohnsonknives.com
tim@blackstoneknife.com

gladius
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Re: cleaver final profile

Post by gladius »

timos wrote:
Thu Mar 26, 2020 10:29 am
ok, this more like it for the w2 cleaver, hiya!
Image
---
Is this supposed to be a thin vegetable cleaver or for heavy duty use?

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Re: cleaver final profile

Post by timos »

Well I am going to do two. One will be a thin vegetable cleaver, i guess more like a narge nakiri in aebl. The other will be a large heavy use cleaver in W2. Not sure if a two handed handle is necessary though? :)
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
Image
http://www.timothyjohnsonknives.com
tim@blackstoneknife.com

gladius
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Re: cleaver final profile

Post by gladius »

That makes sense now having more steel up front in that W2 sketch.

Kalaeb
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Re: cleaver final profile

Post by Kalaeb »

timos wrote:
Wed Mar 25, 2020 9:47 pm
hmmm, interesting. So lets say my max height I have on hand is 3" somewhere between 6 and 7" would fit that ratio. Is this enough edge for cleaver duties?
3" is just not anywhere near cleaver territory...maybe for one of those little novelty cleavers you sometimes get for cheese, but for every day use, its a nakiri.

The are lots of reason the height needs to be in the 4.5-5" territory:
1) it adds weight to do the slicing for you. With a cleaver you are letting the cleaver do most the work, you just guide the blade. 3" of of steel will not be sufficient to give the necessary weight in the right places to make it work the way it is supposed to.
2) The height allows for ease of cutting, I am able to keep my fingers firmly glued to the edge of the blade...I have never cut myself with a cleaver.
3)The extra height allows for better scooping (one of my personal favorite reasons to use a cleaver)

Optimally, non of these things are ideal with 3 inches

timos
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Re: cleaver final profile

Post by timos »

hmm well i do have this bit of hitachi blue #2 left over, about 4.1" by 17" long, still a bit under size but I bet i can shape this thing to cleave just about anything. Image

Im on board with that classic meat cleaver shape and I also really dig those carcass splitters like James Helm does.

Awesome brainstorming with you guys. Polls are fun but I feel like ive barely scratched the surface of what these profiles need to be.
Tim Johnson
Oxford, MA

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
Image
http://www.timothyjohnsonknives.com
tim@blackstoneknife.com

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