Thread: Meat Cleaver w/copper

You guys rule! There's so many of us here who share the same soul. We love and appreciate and preserve these tools from the past. I may have to clean this one up and get a good edge on it.

This one doesn't have a makers mark. I've been attracted to home made cleavers for some reason. I'm gonna take pics of another one that I think is cool. Picked it up for $5.

This one is way old. It has super thick leather scales.

Originally Posted by sharptonn

Nice one, Josh! I have a few smaller ones, but my criteria is they must have razor-maker's names on them!
Is there a maker's mark upon it?

Those are waaaaaaAy cool Tom. Three primary American Cutlers you have there. I wouldn't expect anything less from you bro!

Originally Posted by wyobarbershop

This one is way old. It has super thick leather scales.

What a cool shape to that one! These cleavers you are showing are primitives. History!

There's a brutal kind of beauty about these cleavers,,,,

If you get a heavy one sharp, it will slice food like an old Wade and Butcher does to your beard.
"Cleavers : not just for pounding anymore! " JMHO

I've seen some cleavers 36 inches long. Awesome tools with stacked leather scales made for quartering hogs and probably beef as well. It seems the bigger the cleaver the bigger the price tag.

Originally Posted by sharptonn

If you get a heavy one sharp, it will slice food like an old Wade and Butcher does to your beard.
"Cleavers : not just for pounding anymore! " JMHO

Id love to clean, sharpen and put it to use. Any advise?

I use a DMT knife sharpener against the edge at a high angle. Smooth it out with a piece of Swaty.
Joker just kills an onion!
Taking them to hones is not happening. Take the hones to the blade, like an axe.