Thickness of Serbian Chef Cleaver?

[Mark Barone]

I want to make my brother an SCC. Any kitchen knife makers out there have any tips on thickness . Or any thoughts/pictures. on what might be the best profile

 

[opaul]

I think Chris has forged a few.

 

[tkroenlein]

They're not really used as cleavers are they? They're pretty flat and I see most people using them for general purpose kitchen work. More like a chef knife. So I'd say as thick as it needs to be for its intended usage. Good Ol' 1/8" would give you enough material for a heavy cutter or thin slicer with a little adjustment. Forging would be a different story.

 

[Chris Railey]

I would echo the 1/8" or slightly larger if a little more weight were desired. I forged one by request which really was a light cleaver in the SCK shape because the customer wanted to be able to chop a little too. I have to make two of these currently for orders so I decided to go with 1/8" thick 5 inches wide stock from AKS so I will do stock removal on these...its too hot to forge much here now. If I were going to forge one from say a piece of two inch wide barstock then I would chose 1/4" material so I could draw the belley down and leave some spine.

 

[Gliden07]

I got a cheap SS cleaver from a friend and repatterned it. Its real thin and should actually be a decent Chef knife if the steels any good? I ground the really crummy Hollow Grind off and did a convex grind. Not signing or selling it, gifting it back to the Gent that gave it to me (so I hope steel is ok??). I'll have to try it out when I'm done to make sure!! Defiantly not as large as some of the ones I've seen out there.