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Kitchen Chopper/cleaver

Discussion in 'Fixed Blades' started by LeclairKnives, Feb 21, 2016.

  1. LeclairKnives

    LeclairKnives Active Member

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    Hey dogs, I've got a batch of blades that will be heading to heat treatment tomorrow. Among them is my first kitchen chopper/cleaver. I used 2"x 3/16" 440c and it is 11.5" long from tip to tail with a 5.5" handle. My question is regarding what rc I should be asking for as the customer told me he wants it for chopping through turkey bones. Here are some pics of it
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    bobbybirds likes this.
  2. John Noon

    John Noon Well-Known Member

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    I think it was 56-58. Hard enough to hold an edge without chipping out when hitting bone.
     
  3. dancom

    dancom Dust Maker

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    Agree with John. HRC 56, not too chippy for bone hacking.
     
  4. doublehelix1

    doublehelix1 New Member

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    Would it make sense to do a differential heat treat? Flexibility along the spine should ensure you're not going to snap when you hit a tough bone? Just a thought, I've never made a cleaver.

    I suppose that only matters if your heat treater can do a differential HT.
     
  5. John Noon

    John Noon Well-Known Member

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    The Wonder of Knifemaking By Wayne Goddard touches on this, Sorry only could find a couple of pages on Google.
    see page 30 https://books.google.ca/books?id=lrc3sRSR1rEC&pg=PA30&lpg=PA30&dq=heat+treating+a+cleaver&source=bl&ots=6lPCbSm_HP&sig=On-fIreT0Qp3Uon2WcEx5Pz2T-g&hl=en&sa=X&ved=0ahUKEwiLs9POwovLAhXrnYMKHWilCDAQ6AEITTAF#v=onepage&q=heat treating a cleaver&f=false

    It mentions 450 triple temper, if blade chips out then temper 25 higher.

    This is one of those things I think carbon steel is a little better for. The 440C may work on small bones so no harm in trying. I would not try and get a differential heat treatment, pretty sure this blade will through harden so fast that you would have to apply heat to the spine while immersed in the quenching medium.
     

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