guineafowl21
Established Member
I would be grateful for your thoughts on this cleaver blank I’ve made:
It’s cut from a log harvester chainsaw bar, and has been annealed and roughly shaped. Next to it is my 6” boning knife for a size reference. It weighs just over 1kg, and feels just right to me (I do lots of home butchery). The spine is about 4-5mm thick, so I’ve tapered that down towards the edge.
I’ll make the handle from two beech scales, held with brass rod and epoxy.
How would you heat treat it from here? The plan was to harden the whole thing, quenching in oil, then temper in the oven. Would I be better off just edge-hardening? I’m not sure how hard a cleaver edge should be, but presumably not as hard as a normal knife.
It’s cut from a log harvester chainsaw bar, and has been annealed and roughly shaped. Next to it is my 6” boning knife for a size reference. It weighs just over 1kg, and feels just right to me (I do lots of home butchery). The spine is about 4-5mm thick, so I’ve tapered that down towards the edge.
I’ll make the handle from two beech scales, held with brass rod and epoxy.
How would you heat treat it from here? The plan was to harden the whole thing, quenching in oil, then temper in the oven. Would I be better off just edge-hardening? I’m not sure how hard a cleaver edge should be, but presumably not as hard as a normal knife.