Grepper,
I have never own a cleaver...
But what I know a cleaver is what we have named "Kitchen axe", am I correct?
So we talk about a edged tool that shall be used with force in a chopping movement, go thru meat and bone and in the end hit wood below the meat. The wood is there to stop the chop.
So, we talk about an axe that shall be able to go thruu bone - and hit wood.
To decide the edge angle I need to know what type of meat you shall chop and how big the bones are in the meat - and if the meat and bones are fresh - or frozen in some degree... There is some differance between rabbit bones and moose bones...
I also need to know what type of steel there is in your cleaver. It was old I think you wrote, good, something like the old 440 steel would be nice in a cleaver in my opinion (i do not like the modern hard steel that chips for nothing and need 40 degree edges on a knife to hold).
I my self go to my workshop for an axe, clean it - and depart what I need to depart. I also have a bandsaw in my workshop, and a sawblade I only use when I butcher meat with bones inside, it is very effective - and I have never been sick from depart meat this way.
Thomas
Rupert,
I need to correct you a little
Yes, I have leved in the middle of nowhere for long times, normally about 6 month at the time, and with the Sami people. Where I lived was totally wilderness in the Swedish mountains (alps). I lived in a national park named Sarek (search pictures on Google on "Sarek national park" and you can se the type of nature and mountains there is in this area.
I did not normally "lived on the land", I eat fish and reindeer meat mostly but sometimes I lived from what I could find if I went out of food. That happens some time - but not often.
One thing I learned "from the land" was to use a sort of "Bush" (not really a Bush but I do not know the word dor it). We crushed the lowest part of this bush, put it in water and let it be there for a week. Then we filter it and use only the water and drink it and it was as alcohole - but it did not give any hangover at all the biggest problem was that we must be four men to drink it. One that drink it, one that put this in to him - and two that hold he that drink it in a drinking position. This becouse it taste terrible.
Thomas
I have never own a cleaver...
But what I know a cleaver is what we have named "Kitchen axe", am I correct?
So we talk about a edged tool that shall be used with force in a chopping movement, go thru meat and bone and in the end hit wood below the meat. The wood is there to stop the chop.
So, we talk about an axe that shall be able to go thruu bone - and hit wood.
To decide the edge angle I need to know what type of meat you shall chop and how big the bones are in the meat - and if the meat and bones are fresh - or frozen in some degree... There is some differance between rabbit bones and moose bones...
I also need to know what type of steel there is in your cleaver. It was old I think you wrote, good, something like the old 440 steel would be nice in a cleaver in my opinion (i do not like the modern hard steel that chips for nothing and need 40 degree edges on a knife to hold).
I my self go to my workshop for an axe, clean it - and depart what I need to depart. I also have a bandsaw in my workshop, and a sawblade I only use when I butcher meat with bones inside, it is very effective - and I have never been sick from depart meat this way.
Thomas
Rupert,
I need to correct you a little
Yes, I have leved in the middle of nowhere for long times, normally about 6 month at the time, and with the Sami people. Where I lived was totally wilderness in the Swedish mountains (alps). I lived in a national park named Sarek (search pictures on Google on "Sarek national park" and you can se the type of nature and mountains there is in this area.
I did not normally "lived on the land", I eat fish and reindeer meat mostly
but sometimes I lived from what I could find if I went out of food. That happens some time - but not often.One thing I learned "from the land" was to use a sort of "Bush" (not really a Bush but I do not know the word dor it). We crushed the lowest part of this bush, put it in water and let it be there for a week. Then we filter it and use only the water and drink it and it was as alcohole - but it did not give any hangover at all
the biggest problem was that we must be four men to drink it. One that drink it, one that put this in to him - and two that hold he that drink it in a drinking position. This becouse it taste terrible. Thomas