Results 11 to 20 of 45
Thread: Meat cleaver restoration
-
07-28-2011, 09:48 AM #11
- Join Date
- Apr 2009
- Location
- Coffs Harbour Australia, Home of the Big Banana
- Posts
- 2,706
Thanked: 1072I just put new handles on a set of my fathers (carving knife, fork and sharpening steel). I'd never done anything like that before but they turned out really nice and was very satisfying. Good luck, keep us posted.
Grant"I aint like that no more...my wife, she cured me of drinking and wickedness"
Clint Eastwood as William Munny in Unforgiven
-
07-29-2011, 09:02 AM #12
At least this was not an ambiguous post about a "chopper"
I like the idea of a wire wrap for the ferrule or even silk or similar but sealing it with epoxy would be essential for hygiene.“The white gleam of swords, not the black ink of books, clears doubts and uncertainties and bleak outlooks.”
-
07-29-2011, 02:21 PM #13
If the wire were doubled and twisted before wrapping it could be a nice touch. I have seen wire on Asian cleavers and blades. Using copper and brass to give a two tone effect when polished after wrapping could be nice. Wrapping the wire into slow-set epoxy would work. Wipe the wire with acetone after wrapping and let the handle set before sanding the wire with a very fine paper and polishing. A dark handle material would compliment the wire.
I was a butcher and look to see the results!
Respectfully
~RichardBe yourself; everyone else is already taken.
- Oscar Wilde
-
07-29-2011, 03:46 PM #14
- Join Date
- Sep 2009
- Location
- SE Oklahoma/NE Texas
- Posts
- 7,285
- Blog Entries
- 4
Thanked: 1936Or you could split the original handle to get it off. If I were to do it I would use a naturally oily type of wood like cocobolo as this would mean less maintenance. Personally I wouldn't want a round handle, something more oval shaped would help with control. You could also find a silver coin to make the ferrule and maybe even a end-cap. Just my thoughts anyways.
Southeastern Oklahoma/Northeastern Texas helper. Please don't hesitate to contact me.
Thank you and God Bless, Scott
-
07-29-2011, 09:45 PM #15
-
07-30-2011, 03:57 AM #16
-
The Following User Says Thank You to CTKnife For This Useful Post:
baldy (07-30-2011)
-
07-30-2011, 04:57 AM #17
-
07-30-2011, 08:58 PM #18
Will do. I've decided to just remove the handle after I am done sanding. For now it is useful for holding the blade to the sander.
I remembered that I bought it to have fun with and to learn from, not to restore it with as minimal effort as possible.
So it will get a new handle.
And I am considering turning it into a heavy santoku knife. I am sanding away the pitting, and the blade is getting thinner. Making a santoku out of it would be interesting. Definitely more useful than a cleaver. And I am considering redoing the heat treatment, giving it a hamon for style.Til shade is gone, til water is gone, Into the shadow with teeth bared, screaming defiance with the last breath.
To spit in Sightblinder’s eye on the Last Day
-
07-31-2011, 07:46 PM #19
Hi Bruno!
I have a very nice F. Dick #98 cleaver that was my uncles. If by chance you decide to keep your cleaver/as a cleaver, I'll pass on a little advice about the 'Shape' of the edge! Stamped into my cleavers edge is the image of a 'too thin' edge and a correct edge.
The too thin edge looks like a V, the correct edge is more rounded and not as steep. I can't reproduce the exact look using a keyboard, but it's more like () only tapering more to a point and starting out looking like the V.
Just thought I'd share! Let us see the end result!Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
-
07-31-2011, 08:18 PM #20
I am liking this thread and may attempt something similar. Thank you for posting.