So my fiance and I went over to her grandmother's house. They live in a big house and will soon be moving into her aunts house so that she can help take care of them.
Long story short she needed to declutter something fierce so gave us free reign of the kitchen stuff. Nothing really interesting caught my eye that we'd ever use but this clunky fucker here. Looks and feels like a solid cleaver even for how old it is. Handle still feels good and tight though I'm not sure how to go about replacing it since its full tang.
Anyway I'm just looking for some advice on how to restore it a bit, get the rust off, and clean it a bit so I can have a decent meat hacking tool.
Other side.
Close up of the tang. Phone is shitty so quality is ass.
>>7086041
your grandparents murdered people with that thing.
>>7086054
Not my grandparents. But good. If it can hack a person apart it will suit pork just fine.
It's a Chinese chef's knife, not a meat cleaver. Just buy a new one:
http://www.amazon.com/Winco-Chinese-Cleaver-wooden-handle/dp/B003HESNR8
>>7086059
Thanks for the info but I'd rather not.
>>7086049
I don't think you have the right definition of "full tang"
Soak the blade in vinegar or lemon juice (~24-48hrs) to remove the rust. Wipe with USP mineral oil and pat excess. You can also wipe the handle and let it soak. This will prevent future rust/corrosion. The mineral oil is edible and won't go rancid. I also use it for oiling wooden cutting boards.
>>7086357
that looks like it goes right to the end of the handle, unless that's an ornament.
>>7087424
Yeah but it looks like a stick tang. Pic related is full tang as I understand it. Either way it's easy to clean up and maintain.
>>7087437
doesn't have to be the full width - there is a term for a diminished tang that still goes the full length, but I can't remember what it is... skeletonized comes to mind, but I'm sure that's not right.
>>7087448
rat-tail.
ie its not a full tang.
