CWF HT Stainless Sleaver

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Stain resistant Sleaver Challenge – basically, a stainless steel slicer with light bone cleaver capability.

Tasks: cut & chop a whole fresh & frozen turkey into 1″ cube stew chunks – bones included.

Specs: 0.08-0.13″ thick, 1.5″ wide, 7-8″ edge, up-swept point, 7-10 oz

Edge geometry: 0.010-0.015″BET/12-15dps, micro-bevel 18-20dps.

Qualifying: Average home-cook/chef cut & chop a fresh & a frozen 20 lbs turkeys. Afterward edge degradation must be limited to microscopic in magnitude(barely visible = maximum). i.e. still has a working edge.

******* Edge geometry for a reconfigured knife

Boning: 0.010-0.012″BET/12-15dps, 18 dps micro.

Pure slicing: 0.005-0.008″BET/5-12dps with or w/o micro.

======= Why?
Edge(very thin cross section) is a convenient way to test steel capability.

!!!! Closer to reality than dream :p
64rc AEB-L 0.08″ thick, 1.5″ wide, 8″ edge

Sleaver: 8oz, 0.012″BET/16dps (or 15dps/18micro).
* 18 dps for pork rib

Laser(slices only, gentle bone contact): 5oz, 0.005″BET/8dps.

4 thoughts on “CWF HT Stainless Sleaver”

  1. Ray says:

    Another idea that might replace the first after reading this post. A pure slicer at 0.005-0.008″ with around 12 degree angle that can slice through chicken bones without significant edge degradation or microchipping (basically creating an ultimate kitchen knife) vs a heavier knife that can do turkey bones. A “laser gyuto” that can handle some stress. I like it! What do you think?

    1. luong says:

      0.008″BET/12dps/15micro edge probably can cuts through chicken – excluding leg & thigh – bones. It’s a better fits to use an extra thin butcher knife when dealing with bones. Whereas a thin/laser gyuto excel at minimal wedging cuts – julienne, dice, brunoise, fine brunoise, etc… It’s fun to use a super distally thin gyuto tip to fine brunoise shallots.
      My 18 months old BCMW W2 laser gyuto – 65rc, 0.09″ thick, 1.9″ wide, 9.5″ blade, 5.1 oz, 0.007″BET, 8dps.
      A gyuto is labor intensive to make, especially high hardness (because if warped, straighten could break blade in half).

  2. Ray says:

    I didn’t know you already played around with those styles so then let’s continue the work with the Sleaver knives

    1. luong says:

      I think a gyuto is very versatile but non-chef persons have tendency avoid its thin & lightly dropped thin tip. If 99% of cuts are through soft stuff, make sense to optimize profile (blade & edge) for this 99%. Use a $10-20 cleaver for cut & chop bones.
      A Kitchen Util knife (in turkey thigh bone blog) designed as general purposes, includes chicken body bones, excludes fowl leg & thigh or thicker bones.
      Cont communication via email…

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