Cleaver advice please

[izafireman]

In a couple of months I am going to grind my mate a camp knife cleaver. What would be the best grind to put on this please as I have never attempted a cleaver.

 

[Chris Railey]

There are better people here than I to answer this question but maybe help them out a little more by telling them what you want the knife to be able to accomplish.

 

[EdCaffreyMS]

A "cleaver" generally has a heavy convex grind/edge to withstand the rigors of chopping duty. Not sure exactly what design a "Camp Knife Cleaver" is.... but I'd likely go with a flat grind, and a somewhat heavy convex edge. You can grind a knife to be a good "cutter" or you can grind a knife to be a good "chopper"..... trying to mix the two generally means giving up in one area to gain in another.....which one is up to the maker.

 

[izafireman]

Thanks for the replies gents.

My terminology is likely wrong with the wording I used but its for a mate who now lives in Australia who wants a general purpose clever type design for when camping, so a jack of all trades blade I suppose though I think I will make it more or a chopping blade as he has his other knife he wears.

 

[Smallshop]

your typo in the title line really puts the pressure on...lol.

 

[izafireman]

your typo in the title line really puts the pressure on...lol.

Lol I never spotted that, personally I am more worried about grinding my mate!....Hell I need to check my grammar after a beer or three lol

 

[Doug Lester]

Yes, you have to be careful how you treat your "mate".

Doug

 

[Drew Riley]

Seems like the above "cleaver" profile has been gaining in popularity for "outdoor cooking", due, primarily to the "Almazan Kitchen" channel on youtube/social media. I don't particularly see it as any more useful than a traditional Chinese cleaver like Martin Yan uses.

I guess it depends on the end use....