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#6972031 - 11/25/17 10:48 AM 5160 For Cleaver
crash700 Offline


Registered: 04/10/09
Posts: 1937
Loc: Deer Park , TX
I make knives as a hobby, though I can hardly call my self a knife maker. I send them out for heat treating, all I do is cut them out, bevel them and attach handles. I enjoy it as a hobby and make things for friends and family in my down time. I am trying to decide what would be a good steel for a meat cleaver. I want it about 4" wide and probably about a 5" blade. Im thinking 5160 would be a good choice. Anybody have any input on what might be a good steel or if 5160 should work well? It will just be for the house and camp, nothing fancy like i see some of the guys make, I just want a good durable steel.


Edited by crash700 (11/25/17 10:53 AM)
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#6972470 - 11/25/17 08:46 PM Re: 5160 For Cleaver [Re: crash700]
MikeC Offline
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Registered: 08/09/05
Posts: 13645
Loc: Grayson County
5160 will work fine and you could even heat treat it yourself with a rosebud tip on a torch and quenched in vegetable oil.
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#6973052 - 11/26/17 04:33 PM Re: 5160 For Cleaver [Re: crash700]
crash700 Offline


Registered: 04/10/09
Posts: 1937
Loc: Deer Park , TX
Thanks MikeC , I think that I will proceed with the cleaver project.
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