My first attempt at a meat cleaver!
These two knives are two more in a set of two completed a few months ago. If you go back far enough in my Instagram, I bet you can figure out what two knives those were.
This kitchen knife is a little more practical for everyday use. The first two were just to impress and replicate days gone bye.
1095 Steel, Maple Scales, Brass Pins. I chose not to bolster the cleaver. My thoughts behind not doing so was more practical. A cleaver is used with great force to crack and separate bone/joints. The bolsters being made of brass would or could be easily damaged by bone or hitting something hard. Best to keep a tool simple in my mind! I will say , this maple is beautiful. Its hit or miss on maple, sometimes its just blah. This was an exception.
The Kitchen Knife:
Same skeletons as the clever with 1095, maple, and brass. The exception being more pins than needed and brass bolsters. She is a bit of a show queen with an added hamon. You know for discussion with friends.
Going Back in Time:
Its fun to go back and research vintage knives. A knife being a tool can tell us a lot about life in the times of its creation and use. These were based off late 1700’s – mid 1800’s buffalo skinning knives and bowies. The coffin handle was used on bowies. Being an item of self defense , bowies were made to be noticed. This was a way of making a threat think twice before making a move. The buffalo skinners usually had square handles but the long upward swoop was prominent in these knives but the size of the knife varied depending on use.
These knives hint of both bowie and buffalo skinners heritage but the added benefit of modern steel, heat treat methods and wood finishes. So you cannot go back in time, but you can bring it forward and make it a little better. N.J.H.