I was talking with @thatguy tonight about several random topics, and I’m the end decided I wanted to make a heavy, durable, butcher’s knife to cleave through bones and other such in the kitchen. The knife you can beat up, and it loves it.
So I think I need an old cutting blade, too figure out my shape, which I’m thinking pretty classic meat cleaver w/ top whole in it, and some sort of very durable, but finishable wood for it. I’ve got some lignum vitae, that I think would make an excellent handle in this aspect.
I need help though. I’m a woodshop guy, and haven’t delved too far into this yet. Anyone care to help me walk through this and create a clever to make other cleaver jealous? I’d love to work with someone who has the experience, and doesn’t mind teaching me how to do it, along with maybe telling me why I’m doing what it is you’re telling me to do.