Most meat cleavers are not designed to go through bone, anymore (butcher supply companies think you're going to use a bandsaw for that) and they tend to be fairly soft carbon steel. I really only use mine for chopping vegetables.

I bought a Ka-Bar hatchet for my hunting purposes, split the sternum or pelvis of a deer, just as easily as chopping down a small tree. Very very hard stainless steel, very lightweight.

 

During the pioneer days, men would use large meat cleavers straight from their kitchen out in the bush.

 

oh yes thanks for the replies, well is did work good but the small handle was kind of a killer... do any of you guys carry a folding knife along with your fixed blade?

 

http://www.woodmanspal.com/features.html

Take a look at these. I have one and it will certainly go through bone.

 

If you're interested in these, let me know I can get the prices on them that aren't listed on the website.
KaBar Hatchet - small, thin, lightweight
Here's another option:
Becker Tac Tool

 

Real cleavers can go through bone like butter.

Those on the right, with the holes, hanging on hooks, all of those will go through bone in a hurry.

 

like the tac tool.. looks real nice

 

A real meat cleaver should hold up to chopping wood. Would make a nice small pack axe, but the handle is short and knuckles may get skinned up on branches, etc.
I prefer a folding saw to an ax, lighter and less work. A meat cleaver would be lighter than most axes, too. Could re-grind one to make a really interesting useful tool.

 

BS, a meat cleaver has one job, to cut thru bone......it's not good for cutting meat or wood...........BTw, a meat cleaver is only as good as the handler.

 

Ed, thanks for the reply.. I understand about the handle.. I've been working with it for a couple of days, I got to admit that it does do good work it adds no weight to my bag.. I also used it to dig holes because of the size of the blade.. The handle doesnt really get in the way but it wouldnt hurt to be an inch or two longer. It's something I've been toying with.. I'm considering taking it out in the bush with me.. My and my bro suppose to go out this weekend, don't know yet. Ima def give it a chance.. Cutting fire wood, i don't know if wear going to sleep under the tarp of make a lean two but i'll be sure to keep you guys posted.

 

A small hachet is better suited for cutting wood and the handle is a bit longer. The grind angle of the blade on a cleaver is different and will dull more quickly.

A hachet is also likely less expensive than even a low end cleaver.

I carry a small one piece solid steel Sears hachet that has a flat hammer face on it for banging stakes. I like the one piece design.....no handle that can break.

 

One thing we should probably remember is that, bone from fresh kills or slaughters is still relatively soft compared to older, drier, hardened bone.

I would not use any of my good cleavers, or any of my good axes or hatchets for that matter, on large tempered bone ... bone that has been good, boiled or otherwise heated. That bone is paramount to chopping rock.

Slaughtered beef that has been hanging and curing is usually best cut with a saw of some sort and, even then, it needs to be a good saw with a sharp blade.

Hunter's axes, such as my GP and Wetterling, are both built to, not only skin but, chop bone, wood, etc. They are the best overall woodsman's axes around imho and are multipurpose in their design.

Hunter's axes, some will argue, are probably more important all-around survival blades than even the big chopper knives. They make excellent skinners of large animals. They are naturally better choppers and splitters of wood and they are arguably better weapons in a pinch. Additionally they may be utilized as hammers, which no knife or cleaver does well and this may be important for those who might foresee a need to hammer tent pegs, break rock or smash bone to get to marrow.

As big of a cleaver fan as I am, I could never see replacing my hunter's axe with a cleaver on my pack. And, if I was forced to give up one for the other, I would have to seriously consider dumping my big chopper knife and keeping my hunter's axe with me in a pinch.

 

true to all those replies just something im testing, its pretty good i got to admit i am looking into this these

http://www.lowes.com/pd_274937-302-..._-Web Activity-_-Garden Tools 1.2 A2 Activity-_-SC_Garden Tools_Area2-_-43109_4

 

Do you keep a large meat cleaver? What do you use it for? Does it have a place in home kitchens?

The top 12 inch 'hog splitter' is a +/- 100 year old Nichols Brothers.
L. & I.J. White Co 14 inch 'hog splitter' without the handle weighs 7+ pounds.

I use the 10'' Nichols Bros. cleaver and the 6'' 'bat handle' cleaver beneath it to chop barbecue at cookouts once or twice a year and use the Landers, Frary & Clark 'Chinese style' cleaver at the bottom for veggies 3 or 4 times a week. While the big ones would probably chop through some bone, meat saws are so cheap I wouldn't risk it.

 

Right tool for the right job. Yes you can repurpose a meat clever for many cutting tasks. A properly balanced hatchet or two handed axe will off less fatigue and be safer to boot.
My only beast weighs in at 3 1/2#