01-28-2018, 08:21 PM
I like Joe Calton's method where he lists thickness at the edge, 1/4"/6mm up, 1/2"/12mm up and spine. I have made several that are 0.05 at the edge, 0.015 at 1/4", 0.025 at 1/2" and 0.06" at the spine. Primary bevel is about 3*, secondary bevel is 7.5*, microbevel about 10*. the steel is O1 at Rc 62-63. I scribed lines on the upper jaw of my calipers so I measure in the same place every time. the knives cut very well, but I only use them for boneless proteins and "soft" fruits and veg.
My small cleaver is 2 1/2" tall, 1/8" at the spine, with a 7.5* bevel, a sabre or scandi grind.
I use 7.5* because I found some 7.5* angle blocks at the office that I incorporated into a grinding jig.
My small cleaver is 2 1/2" tall, 1/8" at the spine, with a 7.5* bevel, a sabre or scandi grind.
I use 7.5* because I found some 7.5* angle blocks at the office that I incorporated into a grinding jig.