Andrew Mayflower wrote:If the cleaver is listed as being over 2lbs, and the blade isn't crazy long (so up to 8" or so) it'll most likely be 1/4" thick, give or take a little. If you're calculating 1/10" thick you either are assuming incorrect dimensions or density for steel. Or a unit conversion issue (I see you're Canadian, so perhaps it's the conversion from kg's to lbs that's the issue - recall that 1kg=2.2lbs, so the cleaver should be weighing in around 1kg).
r ranson wrote:
Are you planning to use the cleaver for bones or for standard butchery (cartilage)? Your style of use will have a huge effect on which cleaver is right for you.
Doug Steffen wrote:I just watched a review of cleavers tonight on ATK.
I tend to trust them. There first choice was $150....Then they had best value at $55 .
you may want to check it out.