Thread: Meat cleaver restoration

Very, very cool.

I finally finished the cleaver.
I gave it a light etch to protect it against rust, and to highlight the hamon.
The handle was made Japanese style: I took 2 planks of meranti which were scrap from an old window. I carved out the shape of the tangon both sides, and then glued it together. (sorry, no pics of that). For the ferrule I used a cut off from brass water piping which I found in my basement. I sanded it clean, and then used a blowtorch to gave the surface a weathered look. With a chisel I shaepd the handle so that the ferrule would fit snugly.
I then treated the handle with linseed oil.

I learned a ton, making this knife, and made a good number of mistakes.
There's a couple of things I am not entirely happy with.
Still, At the least I ended up with a usable, very sharp knife.
And most importantly: I had a ton of fun doing this. Special thanks to Mike Blue for patiently answering all of my questions.

Very nice, what a huge transformation from what it started as
-dan-