Cleaver weapon. Combat cleaver or Sword of the XXI century

A cleaver is a knife that occupies a place among the military weapons of army units in various countries, and is also used as the main tool in survival conditions. The universal characteristics of the knife allow it to be used at home and as a hunting implement.

Basically, this type of bladed weapon has found wide application as a combat cleaver. The impressive appearance of the blade can have a demoralizing effect on the enemy and end the conflict without bloodshed, which has been repeatedly proven by facts. One such case will be discussed in this article.

History of origin

It is not known for certain in what era the cleaver knife appeared. The first mention of this weapon dates back to the first half of the 18th century, among the descriptions of the weapons of some armies of European and Asian countries. However, historians find evidence of the appearance of the cleaver in earlier times.

According to scientists, the cleaver has roots in the first millennium BC. And in the Iron Age, with the widespread development of metallurgy, the prototype of the modern cleaver was found among many nationalities.

The average size of the blade allowed this weapon to be called, according to written references, as a small sword or a large knife.

The design of the combat cleaver was distinguished by complete symmetry of the blade and handle. This appearance remained unchanged until the end of the 15th century. In the next century, the blades acquired an asymmetrical appearance, where the handle could be either one-handed or two-handed.

Varieties

In the 13th century, representatives of shipbuilding and members of ship crews drew attention to small swords. Thus, the knife found application in maritime affairs, and it was called a boarding cleaver, a favorite weapon of pirates. The blade easily cut through ropes and anti-boarding nets. Instances of a cleaver with a hilt were considered the most popular and convenient among naval representatives of that time.

The first structure of the hilt was closed. This reliably protected the hand in battle and prevented it from slipping onto the blade. In addition, the wielder of the blade could put more force into the blow for effectiveness. It is worth noting that the hilt is often . Over time, the design of the hand protection has changed. The hilt was transformed into a massive element resembling the shape of a deep bowl.

The popularization of the cleaver contributed to the widespread study of the technique of wielding this blade. Some fencing schools have included training with this weapon in their mandatory program. The German fencing teacher Hans Talhoffer, who lived in the 15th century, mentioned this in his educational treatises.

In China, cutlasses appeared at the end of the 17th century and were used in pairs as weapons.

They were called batchamdou (butterfly sword). Small swords were mainly used in the Chinese navy and police. This type of weapon was not accepted into service with the army.

At the same time, on the territory of the European continent, the cleaver received a type of hunting knife. The weighty blade has earned a positive reputation among commercial hunters. It was easy for them to chop branches for fires and stakes for traps. Hunters liked its functions when building a hut and cutting up an animal carcass. A hunting cleaver easily replaced an ax in some cases.

In Russia, a large knife was in service with the Tsarist army from the beginning of the 18th to the end of the 19th century and was called the Russian infantry cleaver. It was used by infantry, artillery and engineer soldiers. For sappers, the infantry cleaver was slightly modified and was called the sapper cleaver.

It had a slightly curved blade and in addition to the main sharpening, the second side of the blade had a saw-shaped serrated blade. The handle was made of wood or bronze. In the first case, a copper heel was installed on the handle.

Device and material of manufacture

The original appearance of the cleaver was similar to a shortened saber. Its distinctive feature was a wide and curved blade at the end. The handle of the weapon could be cast from a copper alloy along with the cup and stopper.

The blade could have different designs: straight, curved, with one-sided or double-sided sharpening.

Its standard width ranged from 4 to 6 cm, and its length from 60 to 70 cm. As a rule, the cleaver was equipped with a hilt. Later examples had a crosspiece or bow. The blade was made of steel.

Spread around the world

In the 21st century, a cleaver knife is a tactical type of bladed weapon with universal potential. In addition to combat use, certain models of cleavers can be found in everyday use, for example, in the kitchen when cutting a large carcass of an animal or fish.

The tactical characteristics of the cleaver allow it to surpass its no less formidable competitor, which is the combat dagger. But the fact is that the dagger has the function of a weapon for killing an enemy, and is not intended for universal use, giving primacy in this area to a large knife.

The cleaver has found its niche and is widely used by military professionals and police officers in many countries. In emergency situations where it is not possible to use firearms, law enforcement officers can use a combat cleaver. Such situations include:

The list of short-bladed bladed weapons included daggers, cutlasses and knives. Dagger- cold contact, bladed, piercing and cutting weapons with a short or medium straight or curved double-edged blade, sharpened on one or both sides. Most often, the dagger was used for close combat in confined spaces. There were also varieties of daggers with a weighted blade, designed for throwing.

The first daggers were made of wood and bone. With the transition to the Metal Age, daggers began to be made from copper. However, they were still very small - with blades only 200-300 mm long with a fairly soft blade. With the advent of iron, the first blades were used by the Assyrians, Greeks and Macedonians. Daggers often served as a backup weapon for situations when the main weapon was difficult to use due to its size. Daggers used as offensive weapons were longer than usual. During the Middle Ages, daggers became a weapon of self-defense, although in close combat they could also be used as an offensive weapon.

The dagger was one of the most accessible types of weapons. Compared to a sword, making a dagger required less iron and less art, since the requirements for the strength of a piercing blade are significantly lower than for the strength of a chopping blade. The ease of carrying and retrieving, comfort of wearing and ease of handling of the dagger made it an effective additional weapon. Daggers became most widespread in the Middle East and the Caucasus, where they were used not only as weapons, but also as an accessory for military or civilian clothing.

The design of daggers is the same as that of swords, but their blade is much shorter - usually about 350-400 mm. A typical dagger consisted of a handle, a head, a stop, a blade, a holomen, a face or fuller, and a point. Daggers usually have iron blades, and the handle and scabbard are made of bronze. Their hilts were usually equipped with bows, which, based on their appearance, divide daggers into two types: daggers with horns - when the arms diverge, and daggers with a key - when these arms converge into an oval ring.

Daggers of two main types have long been common: straight and curved. The first type of dagger was a weapon with a straight, double-edged blade, sharply tapering towards the tip, and a short, unique handle. The wooden scabbard is covered with leather and is usually decorated with a metal device. The steel blades of these daggers have blades parallel to each other, which sharply taper towards the tip. To enhance the fighting qualities of blades, they are forged with a protruding middle part or with stiffening ribs, and to lighten the weight, fullers are made along the ribs.

Daggers are also distinguished by the shape of the blades: wide triangular; narrow triangular; asymmetric; leaf-shaped; curved; double curved. Blades are divided according to their cross-section: with parallel planes; ribbed; triangular, rhombic and awl-shaped. It should be noted that daggers are also classified according to nationality: Caucasian; Central Asian; Turkish; Syrian; Persian; Mongolian; Japanese; Indian; African.

The scabbards for daggers are also varied: Nepalese wooden scabbards covered with leather; wooden scabbard with openwork gilded copper plates; leather sheath in a metal frame.

In World War II, daggers, being full-fledged edged weapons, were used mainly as an element of ceremonial clothing.

Cleaver- a cutting and piercing bladed weapon with a wide medium single-edged, sometimes with a double-edged blade. As a rule, it is intended for delivering predominantly slashing blows. The cleaver blade could be either straight or curved, double-edged or single-edged. Its length was usually 640-720 mm, and its width was 40-50 mm. The cleaver, as a rule, had an open or closed hilt. The handle had a cross or bow. There was also a cleaver bayonet: a cleaver that was attached to a gun as a bayonet. The cleaver was worn in a sheath over the shoulder on a belt by privates and non-commissioned officers of the naval artillery, non-commissioned officers of the navy, as well as pirates. The cleaver was also part of the uniform of cadets of military educational institutions and lower ranks of the police.

The cleaver was in service with many countries in Europe and the Middle East in the 18th-19th centuries. It was distinguished by its versatility in use, both in battles and in everyday life. Artillery, sapper and infantry cutlasses are widely known. In World War II, cutlasses were used by special forces soldiers, but more often they were a distinctive feature of the uniform, or an award weapon.

Combat knife- a contact blade piercing-cutting weapon with a short single-edged blade. It was intended to destroy enemy personnel during combat operations or special operations.

A knife consists of a blade and a handle. If the blade converges wedge-shaped at one point towards its end, then this point is called the tip of the blade. The sharpened side of the blade is called the blade or cutting edge. The blade can be smooth or sawtooth. The surfaces of the part of the blade that tapers towards the blade are called slopes. The side opposite to the blade is called the butt of the blade. Sometimes grooves are made on the side surface (holomenia) of the blade - valleys, which make the blade lighter. The unsharpened part of the blade adjacent to the handle is called the heel of the blade. The handle is the main part of the handle, directly grasped by the hand. Between the blade and the handle there is a cross that protects the hand. The part of the blade located inside the handle, and to which the handle is attached, is called the blade tang. The main methods of mounting the handle of a non-folding knife: mounted, when the handle is mounted with a longitudinal hole on the shank, and plate-type, in which the handle is formed by linings attached on both sides to the shank, repeating the shape of the handle. The part of the handle from the side of the palm and the butt of the blade is called the back, the opposite part from the side of the blade is called the belly of the handle. The part of the handle farthest from the blade is called the head. Sometimes a hole is made in the head of the handle through which a lanyard is passed.

The following requirements were imposed on the combat knife:

- an oval or ovoid (not round) cross-section of the handle so that the hand feels the position of the blade;

— double-sided sharpening of the blade or at least partial reverse sharpening (one-and-a-half);

— blade width is at least 30 mm, which ensures a decrease in the sharpening angle due to the width of the blade descent;

— leaf-shaped blade or differentiated sharpening for delivering effective cutting blows;

— the presence of a handle limiter or crosspiece;

— the total length of the knife should be from 220 to 300 mm;

— the hardness of the blade must be at least HRC 50-55;

— the tip of the blade should be as close as possible to the axis of symmetry of the knife, which allows you to completely direct the force of the blow along the vector of application of the blow;

— the center of gravity should be located as close as possible to the handle;

— the weight of the knife should be about 200-300 g;

— the sheath for a combat knife must have no fasteners to hold the knife.

The sheath (knife case) is designed to provide: the ability to carry, store and transport the knife without the possibility of losing it; user safety when carrying a knife; protecting the knife from damage; comfort of carrying the knife and the ability to quickly bring it into working position. The sheath may include the following components: a cover, open on one side; a loop, hook, clip, cord or other part that provides suspension (fastening) of the sheath when carrying, storing or transporting the knife; a sheath set, usually made of metal and including a holder and a tip; a hard insert that guides the blade when inserting the knife into the sheath, protecting the material of the sheath walls from being cut by the inserted blade, preventing the sheath from bending; clasp with a button, etc., securing the knife in the sheath. Classic materials for sheaths are wood and leather; metal, fabric, cardboard, and plastics are also used.

Based on their shape, the following main types of blades can be distinguished: with a straight spine; with a decrease in the butt line; with an increase in the butt line; blade type "finka"; goat leg type blade; American tanto type blade, spear-shaped blade. Based on the cross-sectional shape, the following main types can be distinguished: straight wedge from the butt; blade with straight bevels; blade with concave slopes; blade with convex slopes; straight wedge with leads to the cutting edge.

By design they distinguish: non-folding knives (knives in which the blade and handle are fixedly connected); folding knives (knives in which the blade is hidden in the handle when not in use); knives with removable (replaceable) blades; butcher knives (knives in which the handle is perpendicular to the blade, like a corkscrew); skeleton knives (non-folding knives of the simplest design, entirely stamped from a steel sheet; the handle can be wrapped with a cord for ease of holding).

According to their purpose, knives are divided into: bayonet knives, combat knives, self-defense knives, ballistic knives, cutlasses and fascination knives.

Knife blades were most often made from carbon or alloy steel, subjected to special thermomechanical treatment. For blade steel, such properties as hardness, toughness, wear resistance and corrosion resistance are important. Wood or bark (composed handles made of birch bark), stabilized wood, metal, leather, rubber, and many synthetic materials were used in the handles.

To use a knife in combat, there is a set of rules and methods for protecting and defeating an enemy, called knife fighting. In some cases, namely at distances of up to three meters, a knife is more effective than a firearm, which is inferior in the speed of snatching and preparing for use. Another important advantage of the knife is its compactness and noiselessness. Military personnel use mainly special combat knives for knife fighting. In addition to people, animals can also act as opponents, for example, service dogs. Traditionally, knife fighting is divided into dueling knife fighting, army, criminal and national styles. Knife fighting techniques include various thrusts, cuts, blocking and gripping with the blade, as well as throwing techniques. Kicks and free hand kicks can be used as auxiliary techniques. Knife fighting techniques in the army are usually aimed at imperceptible approach and silent destruction, excluding the actual knife fight, the goal is the sudden destruction of enemy personnel. The technique was used to quickly apply two or three stabbing blows to a vital organ (neck, heart, liver, kidney, spine).

During World War II, knives of various designs occupied first place among all types of bladed weapons. Almost every soldier, even those who did not participate in hostilities, had a knife with them. Their total number is determined within 100 million units.

Cleaver is a bladed cutting-cutting and piercing-cutting weapon with a wide straight or curved blade of medium length. Mostly, cutlasses were made with a single-edged blade, but there are also double-edged versions. The hilt of military cleavers is either open (with a cross) or closed (with a bow that is connected to the pommel).

This description applies primarily to military cutlasses, adopted by the armies of many countries in Europe and the Middle East at the end of the 18th – beginning of the 19th centuries. But references to cutlasses are found in various written sources long before the 18th century.

The appearance of such weapons dates back to the 1st millennium BC. Varieties of the cleaver are known among almost all peoples of the early Iron Age. Its popularity is due, first of all, to its versatility, since the cleaver was widely used not only in battles, but also in everyday life. The word “cleaver” comes from the verb “to cleave,” which suggests that cleavers were widely used for woodworking.
In medieval Europe, there were many types of military cutlasses. These may well include such blades as: skramasax, “sword of Malchus”, falchion, cord, dusak and others. In some written sources of antiquity, “cleaver”, “big knife” and “small sword” are used as synonyms. There were both one-handed and two-handed versions of such blades.

The handle of medieval cutlasses was usually made symmetrical in the likeness of the handle of swords, but at the end of the 15th century cutlasses with an asymmetrical handle appeared. This type of bladed weapon did not go unnoticed in fencing schools either. Thus, the technique of wielding a cleaver is described in the famous fencing manual of the 15th century, written by Hans Talhoffer.

Since the 13th century, the number of fully sailing ships has been rapidly growing in Europe, whose crews immediately appreciated all the advantages of cutlasses over other types of bladed weapons. It is not surprising that the cleaver became the favorite weapon of pirates. In the very limited space of ship premises, as well as on the upper deck, surrounded by ropes, rigging and ship structures, lightweight blades of medium length proved to be unrivaled. With a cleaver one could easily and quickly cut the rope of an enemy grappling cat or cut an anti-boarding net. The closed hilt not only protected the fingers from enemy blades, but also made it possible to strike more safely and effectively with the handle using a bow like a brass knuckle. Constantly improving, by the end of the 16th century, the sea cleaver received a developed hilt with a more complex and massive guard (often with a cup), reinforced with a large number of ring and spiral elements, and began to be called a “cutlass” or “cutlass”.
Chinese paired cleavers batchamdou (hudedao) appeared in the 16th century, clearly under the influence cutlasses owned by European sailors (apparently Portuguese) who visited the ports of the Celestial Empire at that time. This is confirmed by the hilt with a bow, never before used in China, but very common in Europe.
There are several very famous blades of an original shape and without a hilt at all, but fully entitled to be called cutlasses. These include, of course, a machete, a Turkish scimitar, a Nepalese kukri and others.
Cleavers gained enormous popularity among European hunters, who could use them to chop brushwood or branches for a hut for a fire, as well as cut up a carcass. It was the hunting cleaver that became the model for the first artillery cleavers, adopted for service in the 60s of the 17th century in Austria, and then in other countries. This blade was supposed to take on the functions of not only a bladed weapon, but also an ax, and sometimes a saw. They cut down branches and small trees to make fascines, which were bundles of long thick rods used in paving roads through a swamp (gat gatit), erecting fortifications and hydraulic structures.
The cleaver, sometimes called a “fascine knife,” was armed with artillery, sapper, and engineering units, as well as ship crews and infantry.

In the middle of the 18th century in Prussia, and then in other countries, the cleaver began to be widely used as a bayonet, equipping rifled guns with cleaver bayonets.
In Russia, the first cutlasses were adopted into service in the 40s of the 18th century. They became the characteristic weapon of the guard, as well as the lower ranks of the infantry, navy, foot artillery, engineering and sapper troops. The cleaver was also part of the uniform of cadets of military educational institutions and lower ranks of the police. It was worn in a sheath on a waist or shoulder strap.
The cleaver's suspension (blade) was always matched to the same color as the waist belt and was white or black. The scabbard, made of wood, was covered with leather and had a metal tip and mouth with a hook for fastening.

The handles of many open-hilted cleavers have holes for a lanyard made of white braid. Closed hilt hilts used a shackle to secure the lanyard. For example, an infantry soldier's cleaver of the 1817 model was worn with a lanyard by all ranks.
The lanyard had a slider, stem, crown and white tassel. The color of the slider with a crown (always the same color) and the stem served as a distinctive sign that the owner of the cleaver belonged to a particular company, and sometimes a platoon.

The chronology of the adoption of cutlasses into service by the Russian army can be presented as follows:

1740s – ceremonial dress of the Life Guards.
L overall – 870 mm, L blade – 700 mm, S (width) of the blade – 40 mm.

1750 - infantry guards soldier.
L overall – 925 mm, L blade – 775 mm, S blade – 40 mm.

1756 – infantry soldier (early and late versions).
L overall – 870 mm, L blade – 700 mm, S blade – 44 mm.

1797 - soldier sapper (saw has up to 49 teeth).
L overall – 70 mm, L blade – 500 mm, S blade – 85 mm, m – 1.9 kg.

1798 - infantry soldier (two options).
L overall – 745 mm, L blade – 600 mm, S blade – 30 mm, m – 1.1 kg.

1807 - infantry soldier.
L overall – 780 mm, L blade – 610 mm, S blade – 32 mm, m – 1.2 kg.

1810 - sea year.
Overall L – 685 mm, Blade L – 535 mm, Blade S – 35 mm, m – 1.35 kg.

1817 - infantry soldier (early and basic versions).
L overall – 830 mm, L blade – 690 mm, S blade – 35 mm, m – 1.25 kg.

1827 - soldier sapper (saw has up to 25 teeth).
L overall – 670 mm, L blade – 500 mm, S blade – 59 mm, m – 1.9 kg.

1834 - soldier sapper (saw has up to 63 teeth).
L overall – 640 mm, L blade – 490 mm, S blade – 40 mm, m – 1.3 kg.

1848 - infantry soldier (the most common of the Russian cutlasses).
L overall – 640 mm, L blade – 490 mm, S blade – 40 mm, m – 1.4 kg.

In 1880, by order No. 70 of the Military Department, cutlasses were abolished in the army with the exception of musicians and drummers, who wore them until 1917. To be worn by lower ranks in peacetime, they remained only in the Guards Infantry. Since 1890, the infantry cleaver of the 1848 model was also worn outside of service by the cadets of infantry schools, and since 1907 - by pages (cadets of noble origin) of the combat company of His Imperial Majesty's Corps of Pages (during assignments, on duty and upon discharge), which was an elite military educational institution.
All types of military cutlasses in Russia were completely withdrawn from service in 1917.

From the beginning of the 19th century, in the armies of different countries, the bayonet and small axes began to replace military cutlasses, which were gradually removed from service.
After the First World War they were used very rarely - usually by special forces soldiers. Nevertheless, cutlasses periodically remind themselves. For example, the Smatchet, depicted on a World War II poster in the hands of an English commando, was intended by the authors to terrify enemies. Recently, in a number of countries, the military cleaver has become a distinctive feature of the uniform of representatives of various organizations or educational institutions, as well as a ceremonial and award weapon.

Knives have been used by mankind since ancient times. They were used as tools or as weapons. In modern society, the purpose of such products has remained virtually unchanged. Even the most ordinary cleaver knife is used today as a survival tool. However, we should not forget that at one time this type of similar product was used as a formidable weapon.

Why is it better to choose a cleaver?

It should immediately be noted that each specific job requires a separate tool. That is why, throughout the history of mankind, a huge number of different knives have been invented, which differ in their shape, length and the presence of additional elements. If we talk about camping conditions or survival, then it is necessary to have a universal tool that is made of high-quality steel, is easy to sharpen, has a certain thickness and is very convenient to carry. It is these parameters that the cleaver knife meets.

General characteristics

This one is quite large in size. It can be classified as a bladed weapon, which can not only chop, but also stab. A typical cleaver knife has a length from 20 to 70 centimeters. At the same time, the width of its blade is 4-5 cm. These models are usually characterized by one-sided sharpening, although sometimes you can find other product options.

Some cleavers are equipped with a hand protection device. Round or cross-shaped guards are attached to them, and sometimes even hilts with complete closure of the hand. However, for a survivalist or tourist, the presence of such an element is not necessary.

Story

It is officially believed that the cleaver knife, the photo of which is simply terrifying, appeared in the first half of the 18th century. However, many historians disagree with this. The fact is that the weapon, which was smaller in size than an ordinary sword, but at the same time larger than a knife, has been known to mankind since ancient times. It was used by pirates for fighting in the hold, used in some fencing schools back in the 15th century, and even armed soldiers in China. For hunters, such a product became generally indispensable, since it could be used to cut up an animal carcass and even chop branches for a fire.

In the middle of the 18th century, the cleaver-knife was officially put into service with the Russian army. It was there that it acquired its name, since it was convenient to trim logs with its help. This knife was used in almost all branches of the military and was the most common.

Application area

The versatility of the design allows you to both cut or chop with a knife, and stab. With this in mind, this product is perfect for a hike. They can chop branches, clear a path, be used for hunting, butcher game, and even be used as a shovel, as the width of the blade allows.

Also, such a product is excellent for carrying out certain operations in cooking. It usually has a name. Why it is slightly modernized by widening the blade and making it a little shorter. This design is almost irreplaceable when cutting large fish or when working with animal carcasses. In Chinese cuisine, very often this type of knife is considered universal.

Self-production

This will be followed by a story about how to make it. At the same time, it is immediately worth clarifying that this process is selected in such a way as to try to optimize costs, simplify work and at the same time obtain a high-quality product.

Design selection

You can often find a cleaver knife, the photo of which shows that on the back of the blade it has a saw-shaped notch. This model was most often used in sapper workshops or it was supposed to carry out certain work with wood or other available materials. Currently, such an add-on is not required. The saw is much easier to replace with modern string systems.

In fact, each user determines the appearance and shape of the knife for himself, focusing on personal needs. The main thing is that the product is comfortable, practical and durable. This applies to both the thickness of the blade and its width.

Selection of materials

It’s worth noting right away that a typical Transbaikal hunter’s cleaver knife is made of steel, which contains a small amount of carbon. The fact is that modern products usually focus on such a parameter as hardness. In this case, the blade becomes very sharp and dulls very slowly. However, if you need to be outdoors for a long time and use the knife as much as possible, then such grades of steel are not suitable. They are very difficult to sharpen and require a lot of effort.

It is much easier to choose a steel that is straightened using the most ordinary stone, which is simply irreplaceable in wild conditions. It is these types of knives that are valued by practical hunters who prefer not to take extra cargo with them and do not intend to spend a lot of time working with the tool.

It is believed that the blade from a mechanical saw is best suited for creating a cleaver. However, this opinion is erroneous, since the product will be too soft and it will not be possible to perform certain operations. For a cleaver, steel grade 95X18 is suitable. The result will be a product that can be used even as a shovel, since it will withstand even high breaking pressure.

Blank

Let's look at what is needed to make a cleaver blank:

To make it we need a strip of steel with dimensions corresponding to the chosen shape. The thickness of the workpiece is determined independently. Some people think that this will require 8 mm metal, although 6 mm will be quite sufficient.
First, we cut out a mock-up of a blade with a handle from paper. At the same time, it is very important to maintain all dimensions by adding 2-3 mm along the contour.
Next, they paste the layout onto it, trying to place it so that there is less trimming work. To do this, you should use one edge of the strip as the edge of the workpiece.
The next step is to trim the metal according to the glued template. In this case, it is best to use sandpaper.
Next, the blade is lowered, but without making an edge. At the same moment, holes are drilled to fix the handle and attach the lanyard.
The workpiece is ready for hardening.

Hardening

Typically, large cleaver knives are hardened in a special way, forming different hardness zones. This process requires a certain skill and the availability of appropriate equipment. Some people try to complete this process on their own, using improvised means, but the results are mediocre. Therefore, it is best to entrust this process to a specialist.

A true craftsman will harden the edge of the blade while leaving the area near the handle softer. A professionally hardened knife will sharpen well, cut well and not break when exposed to bending. Since ancient times, it was believed that this process is the main one, since it gives the blade certain properties and qualities. It is important to remember that each grade of steel has its own temperature regimes for both heating and cooling.

Typically, thermal therapists charge relatively little for their services. However, the skill level of these specialists is very different. That is why it is very important to describe the desired result in detail or rely on the recommendations of professionals. When processed correctly, the finished product should have a certain strength in specific places. It is checked with a special device, which is usually available in all thermal workshops.

Finishing

How is the blade polished?

After the workpiece has come from hardening, it should be turned into a full-fledged product. To do this, the metal is first treated with sandpaper to remove scale or plaque.
It is worth noting that a standard Magadan hunter’s cleaver knife is usually not polished. Shiny products reflect sunlight well and can reveal a person’s location. Also, professional hunters consider such designs to be impractical. Therefore, the product is left in rough external processing.
Next, all dimensions are adjusted to the required parameters and the descent is reduced to the very cutting edge. In fact, you should get a full-fledged knife, but only without appropriate sharpening. It is not done so that the craftsman does not get injured when creating the handle.

Handle

This process depends almost entirely on the personal preferences of the master. However, this article discusses the most optimal and simplest method in which a cleaver knife is created, which means we will make the handle elementary.

First we choose the wood. Any type of hardwood is suitable for this. However, the material must be dry and ready for processing.
First of all, we grind out the overlays. Their outer part can only be partially processed, but the inner surface is made perfectly smooth.
The pads are fixed to the knife handle with glue. Before this, the locations of the holes are marked on them. This is necessary for the subsequent installation of rivets.
At the next stage, we take a drill whose diameter matches the holes on the knife itself. With its help we drill through the handle.
Next, you need to take a drill with a large diameter and make shallow grooves in the holes. It is in them that the rivet head will be hidden. Therefore, the depth is chosen in accordance with the dimensions of the future handle.
At the next stage, the wooden overlays are sanded down to almost the required size.
Next, take a copper wire with a diameter equal to the hole in the handle. Taking this into account, all dimensions should be agreed upon in advance. The wire is heated over a fire until red-hot and allowed to cool. This will make the copper soft and malleable.
The wire is inserted into the holes of the handle and cut so that only small tips protrude onto the surface.
Next, you need to place the product on a metal surface and rivet it by striking the protruding ends of the wire with a hammer. As a result, it should fit tightly into the grooves made and secure the linings well.
At the final stage, the handle is sanded using different grain fractions. Then it is polished.

When the knife is finished, it is worth making the appropriate sheath for it. For each hunter or tourist, such an accessory is selected individually, depending on personal preferences or individual ease of carrying. There are many different methods and technologies for their manufacture, so this process must be described separately.

Conclusion

A knife of this shape is very convenient and practical. It is indispensable for long hikes or hunting. This is why many professionals choose it, because this model is universal. At the same time, it is very easy to manufacture and maintain, especially if you choose the right type of steel.

Cleaver is a type of knives that are primarily used as survival tools, but this does not preclude their use as a weapon. Having a huge size and impressive weight of the blade, it is capable of demoralizing the enemy just by its appearance, and, accordingly, is perceived as a military weapon (although, if you delve into its history, that is exactly what it was). Even on photo knife cleaver looks intimidating, like a real formidable weapon. At the same time, the knife got its name from the verb “to hew”, which is confirmed by its use in everyday life, mainly for hewing wood.

Cleaver: general introduction

Cleavers belong to the bladed cutting and piercing type of weapon; it is a knife characterized by its particularly large size. The blade can be straight or curved, most often with a blade length from 20 cm to 72 cm and a width from 4 cm to 5 cm. Basically, a cleaver is characterized by one-sided sharpening, but often there are models with double-sided (double-edged) sharpening.

What distinguishes this weapon and a handle, which is equipped with a hilt. The hilt is a structural element consisting of a guard and a special pommel on the handle. He can be:

open type (the hand is protected by a cross or no protection at all);
closed type (when the guard is connected to the pommel by one or more arches).

Good knife This type is always made of expensive and high-quality steel, tempered at high temperatures. The steel must be tough, because the finished product is mainly designed to withstand shock loads. Most often, laminated steel is used, as well as carbon (carbon steel) or stainless steel.

Cleavers made of laminated steel have blades that are almost ideal in sharpness, they are razor-like, and the cutting edge is maintained for quite a long time, the blade is very strong, and has a long service life. Why is steel called “laminated”? - because it is layered: the core is made of carbon, very hard steel, then covered on top with softer and tougher alloy steel.

A cleaver made of carbon steel is highly sharp and reliable; this steel is cheaper, but such a blade needs careful care, because over time, it is in danger of rusting.

Blades made of stainless steel have excellent anti-corrosion properties, but are not as sharp as in previous cases. Steel contains carbon, which is necessary for hardness, and chromium, which provides corrosion resistance.

As for the material from which the handle is made, earlier metal was certainly used for it, but modern knives are equipped with handles made of durable plastic, which is not exposed to aggressive environments and is not afraid of moisture.

A sheath is required when wearing cleavers.

Historical appearance and appearance of a formidable knife - cleaver

When the cleaver first appeared is an interesting question, but definitely not answered. Historically, the appearance of the cleaver in the arsenal of some countries of Europe and Asia has been officially recorded with a date falling in the first half of the 18th century, although most scientists find confirmation of its appearance much earlier and offer their own history of the knife.

According to their version, traces of the appearance of powerful weapons go back to the first millennium BC, and in the Iron Age, a semblance of a modern cleaver could be found in almost every nation. And even then, it was a universal weapon, which was used in everyday life and households much more often than in battles.

In the Middle Ages, there were quite a lot of varieties of cutlasses, especially combat ones. These include: dusak, sword of Malchus, cord. It is interesting that in the writings of that time, cleaver knife called either a small sword or a large knife. Until the end of the 15th century, the handle on these knives was strictly symmetrical, and was performed similarly to a sword, and after that, an asymmetrical form came into fashion. Blades could be either one-handed or two-handed.

In the 13th century, shipbuilders and ship crews appreciated all the delights of a formidable and powerful cleaver; now it has become nautical knife, and at the same time it received the status of “pirate weapon”. It could easily cut a rope, cut a boarding net, and so on. But what was considered the most important and convenient was the presence of a hilt.

Initially, the hilt was of a closed type, thanks to which it reliably protected the hand during a fight and prevented it from slipping onto the blade, plus, the blows were more effective and stronger. In addition, the handle itself was often used as brass knuckles during fights. Gradual improvement led to the fact that the hilt on the cleaver began to be made massive in the shape of a recessed bowl.

The technique of wielding a cleaver began to be studied in some fencing schools (as in the case of swords). By the way, this is confirmed by the technique described by Hans Thalkofer (a fencing teacher who lived in the 15th century).

At the end of the 17th century, cutlasses also appeared in China, only here they were used in pairs. They were called batchamdou (which translated means “butterfly cleavers”), although they were never put into service. It was clean sea cleaver, although it was used as a weapon for security purposes, including by the “village” police.

At the same time, in the second half of the 17th century, the scope of application of this type of knife in Europe expanded, and hunting cleaver. Hunters quickly appreciated the positive qualities of the new tool for their craft, because with its help they could easily cut branches for a fire, make a hut, or butcher the carcass of an animal. A universal assistant, with it you don’t need to carry an ax.

In the mid-18th century, this type of knives was officially put into service in the Russian army. Served combat cleaver until the end of the 19th century. It was used in artillery, infantry, and also proved useful in the engineering troops. Cleavers were also issued to sappers, only they had a slightly curved blade. The handle could be made either entirely of bronze or of wood with a copper tip (head).

Cleavers were actively used for the construction of fortifications, they were used to saw branches and chop vines, twigs, ropes, make depressions in the ground, in general - cutlasses became integral tools of a fighter. Therefore, during “service in the army” (in 1832), the cleaver was modernized, notches appeared along the butt, and it began to perform the functions of a saw. In addition, for combat purposes, a cleaver bayonet was invented and attached to the gun.

The only negative that the cutlasses carried with them combat, this is a lot of weight and weak protection from cavalry. Therefore, at the end of the 19th century they were left only for drummers, and then they were removed from everyone.

Today in some countries combat The cleaver is considered part of the dress uniform, as well as an award weapon. However, the knife remains very popular and has gained a wider range of applications.

What is a cleaver used for today?

As we have already figured out, today the cleaver has become more widespread and belongs to tactical knives, the most universal, the purpose of which in practice comes down to using one weapon both as a tool and as a weapon (if there is a need for defense or attack) . In this they significantly outperform daggers (also large combat knives), because the functionality of the latter is limited only to injuring or killing the enemy.

Cleaver edged weapon, which is very often used in their activities by professional military or police officers to perform tasks that do not threaten an attempt on life, but are necessary in dangerous situations, for example:

equip a shelter or arrange a shooting position. In this case, the cleaver will help remove branches, tree roots, remove awnings, curtains and other objects that block the view;
perform release in extreme conditions. Such situations happen quite often: you can get tangled in ropes while going down the wall of a building, it happens that you need to cut the seat belts in a car;
for airborne troops, a cleaver is often needed to cut parachute lines, as well as belts that secure dropped containers with things;
provide yourself with everything you need in the field. Here, with the help of such knives, a lot of problems are solved and it is impossible to list them all. A cleaver will be extremely necessary for preparing food: it will help chop branches for a fire, butcher a captured animal, or open a can of canned food. In addition, cutting hay or vines and building a comfortable “bed” for the night will not be a problem with a cleaver;
remove obstacles. On the way of special forces, obstacles very often arise that were not there or that were not noticed during preliminary reconnaissance. To remove them, you often need a crowbar, a hammer and various other tools. Of course, no knife can cope with all tasks perfectly and efficiently, but in most cases a cleaver can save the day, performing the functions of many tools;
cut a fishing net. Do you know who the diver's main enemy is? - These are fishing nets in which it is easiest to get entangled and it is too difficult, even almost impossible, to free yourself. This can only be done with the help of a reliable tactical knife that will cope with such a task in a matter of seconds, even under water. Therefore, in naval special forces units, the cleaver is considered extremely necessary and recognized as vital;
free yourself from handcuffs. In this case, we are not talking about metal handcuffs, but about modern plastic ones (they are also called “disposable” - today there are such). You can get rid of them with the help of “nippers”, but, as a rule, no one carries them with them (they are a kind of home tool). A cleaver will help replace them, especially if its blade has a curved shape. The only negative is the increased danger of injury, both to the liberator and the liberated.

Half of the listed examples show that such a knife is indispensable in other areas of activity, for example, as hunting or for tourism purposes.

This type of knives can also be found in the kitchen of a chef from China. The so-called “chef’s” cleaver is intended for cutting root vegetables, meat, and chopping game. One can only envy its popularity and demand!

Cleaver as a type of hunting knife and tourist

According to GOST R 52737, cutlasses can be classified as knives for hunting, industrial and sports. The knife has impressive dimensions, the standard blade length is from 210 mm to 500 mm, width - up to 4.5 mm, thickness - 3 mm. And this - cold weapon. Therefore, on each such cleaver, in addition to the trademark, there must be a registration number. Such knives require a permit.

At the same time, according to this GOST, cutlasses, with approximately the same dimensions, can be intended for household work performed on the road during sports tourism, and at home (as gardening tools). In this case, the cleaver is no longer considered a bladed weapon and can be purchased without special permission. It is only important that this is noted in the certificate from the manufacturer. Today it is not difficult to purchase knives from the most famous manufacturers; you can choose weapon cleaver (photo many models are presented among products in online stores).

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