some kitchen cutters

[scott.livesey]

hi,
finishing up on 2 kitchen knives.
View attachment 39365
this is a basic cleaver for prep, the total blade angle is less than 20, so it is more for veg than bone. the 7" x 2 1/2" blade is 1084 from Aldo, hardness is RC58. the handle is spalted maple.
View attachment 39366
this one is a slicer/utility. again the total blade angle is less than 20. the 7" x 1" blade is 1084 from Aldo, hardness is Rc62. handle is california walnut. the cutting board the blades are on is 2" mixed oak with a finish of beeswax and mineral oil.
any and all comments welcome.
the old sailor

 

[rhinoknives]

If you want the top one to work well for veggies, bring the grind all the way to the top.
The why you have the grind now is more of a meat & bone cleaver.

Laurence

www.rhinoknives.com

 

[graveyard]

rhinokniives has a point . im working on a meat clever for the wife . i think ill go a bit shorter for control cuting,s she like.s your,s

 

[scott.livesey]

rhinokniives has a point . im working on a meat clever for the wife . i think ill go a bit shorter for control cuting,s she like.s your,s

should have just called it a cleaver. I use it for all my kitchen prep instead of a traditional chef's knife. the 2.5" blade width works well and is easy to control. will slice tomatoes and onions see thru thin.