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- Aug 19, 2011
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- 925
I made this for a butcher that wanted a classic stile butchers knife. He both process deer and is a traditional butcher and wanted something that would chop and slice, so I went to the books. I based it on an old stile butchers knife that I also saw buffalo hunters and mountain men used as a all in one cleaver/ slicer. it is in 1/8" cpm 154 (if I do a run it will be o-1) with a mid line convex saber grind. I was impressed by how well it both chopped and sliced. the heavy blade and convex saber grind held up to chopping abuse and the length gives grate leverage. The extended edge length led to long smooth cuts. my question comes down to has any one used something like this and how did it work?
the blade is 8 3/4" long and 1 1/8" at the rocosso, the flare at the tip rises 1/4" above the handle. the handle is 4 3/4" giving it a total lenght of 13 1/2"
as alway thanks for your time and advice
Dan
the blade is 8 3/4" long and 1 1/8" at the rocosso, the flare at the tip rises 1/4" above the handle. the handle is 4 3/4" giving it a total lenght of 13 1/2"
as alway thanks for your time and advice
Dan
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