Cleaver by @forge.works
Today I learned cleavers don’t only belong in the kitchen. Using this smaller more portable one; I was testing it out on some ash wood branches and seeing how it would de-limb saplings I was harvesting. I really impressed with the wood-chopping power. The thick spine and heavy weight made it really functional. Might have to start carrying a camp cleaver more often 🤔
A while back when I was at my supervisors home from my other job he pulled out a knife and asked what I thought of it. He had had the blade made up by one person and somebody else had done the handle for it. As soon as he handed it to me I knew what he was truly asking... The handle was made of antler that wasn't properly shaped to the knife, they had used construction glue to fill the overlap on the antler and wooden dowel as pins. The bevels were way too short on top of it all. His actual question was "could you fix this for me?". Being the nice guy that I am, I did. On the left is the original, the right is my modification. The one major flaw that isn't pictured is the other side of the handle that had an antler tine left on the slab of antler they had used! The new handle was made of cherry with brass pins.
Cut tests as requested by Mr. @jrhummel4. This blade is insanely sharp, but as my homie Geoff @federknives will tell you, cutting paper with a knife is only one very small part of the overall equation. The thicker the easier. When it comes to practical application, one wants to know not only how sharp a knife is, but how long will it stay sharp? What will it take to get it back to sharp? Stropping? Honing? Sharpening? What kind of resistance am I experiencing when cutting through hard vegetables like carrots and sweet potatoes? If I need to sharpen it, how much work and time does that actually require.
These are all very important things to take into consideration when determining what knife is best for you. Happy chopping y’all!