Case's Tested Meat Cleaver

[comfixr]

I was approached with this cleaver & asked if I would be interested in it. Of course, I thought it was neat piece & took it. The guy tells me he has 1 if not 2 butcher knives that say Case Tested if I wanted them. Lol, well yeah!! Is there a way for me to find out the age of this piece? I've seen a couple with the same stamping that are listed under 40s era but I wouldn't want to misrepresent it.

[treefarmer]

I know nothing about your cleaver except it is definitely older than the one I have and I don't know the age of mine. The reasoning is mine is stainless and has a model number, 674 on it. The shape is very similar, 3 pins in the handle, hole in the blade, etc.
Just coming from the hip, I'd say one stamped with "CASE'S over TESTED XX" would probably match the time frame of Case Tested pocket knives, maybe.
I traded with Jerryd for mine several years ago, thinking I needed it, but I've yet to use it.
Treefarmer

[Mumbleypeg]

Looks identical to one I have which belonged to my grandmother. viewtopic.php?f=41&t=62069

It’s my understanding the dates of stamps used on Case fixed blades and kitchen cutlery do not correspond to those used on their pocket knives. I can recall my grandmother using the cleaver I have when I was a kid in the 1950’s, but have no idea how long she might have had it before then.

Ken

[comfixr]

Thank you guys for the help. Do you think I should try & clean it up or just leave it as is?

[Mumbleypeg]

Thank you guys for the help. Do you think I should try & clean it up or just leave it as is?

It already looks a lot better than the one I have. It’s yours so do with it as you please but personally I think an old used cleaver should look like an old used cleaver.

Ken

[comfixr]

Thank you guys for the help. Do you think I should try & clean it up or just leave it as is?

It already looks a lot better than the one I have. It’s yours so do with it as you please but personally I think an old used cleaver should look like an old used cleaver.

Ken

I dont think its ever been sharpened or used for that matter. I probably wont clean it just not to ruin the antique look.

[Mumbleypeg]

After you posted this I started thinking about the old cleaver I have. My grandparents were farmers and for the most part self-sufficient. They had a milk cow, hogs, and chickens. I’m sure my grandpa used it also but my memory is watching my grandma slaughter and process a chicken. After cleaning it and removing all the feathers and searing the pin feathers, she would quickly and accurately whack it into pieces using that cleaver.

That’s a lost skill amongst modern day folks, most of whom purchase everything pre-processed from the grocery store without a thought to where it came from. And many don’t even know how to cook other than to take it out of the package and heat it in the microwave. My niece won’t even eat fresh eggs from our chickens - she wants eggs from the grocery store.

Today, other than a butcher or chef (or a collector) there’s no market for a cleaver such as those we have.

Ken

[treefarmer]

The Case meat cleaver that I have has not been used by me. I've been married to a butcher's daughter for over 53 years and I can't recall ever seeing Grandpa use a cleaver. He always had big saws, suspended on pulleys and counter weights, to halve beef or large hogs, then every thing else was cut on a regular meat band saw. Breaking into quarters, then into manageable wholesale cut to be cut into steaks, roasts, etc. There were 2 different style saws over the years for splitting carcasses, one a big chainsaw and the other a reciprocating saw, like a giant sawzall. We'll have to ask him about his use of a cleaver on our next phone call.
Treefarmer

[comfixr]

After you posted this I started thinking about the old cleaver I have. My grandparents were farmers and for the most part self-sufficient. They had a milk cow, hogs, and chickens. I’m sure my grandpa used it also but my memory is watching my grandma slaughter and process a chicken. After cleaning it and removing all the feathers and searing the pin feathers, she would quickly and accurately whack it into pieces using that cleaver.

That’s a lost skill amongst modern day folks, most of whom purchase everything pre-processed from the grocery store without a thought to where it came from. And many don’t even know how to cook other than to take it out of the package and heat it in the microwave. My niece won’t even eat fresh eggs from our chickens - she wants eggs from the grocery store.

Today, other than a butcher or chef (or a collector) there’s no market for a cleaver such as those we have.

Ken

My grandmother used to ring the chickens neck!!!! The body would flop around with the wings flapping.... You are absolutely right lol, it is definitely a lost skill!!! A man should see that at least once.

[1967redrider]

Awesome find and I wouldn't change anything about it. The used/patina look is perfect in my opinion.

[jmh58]

Awesome find and I wouldn't change anything about it. The used/patina look is perfect in my opinion.

John

[treefarmer]

The Case meat cleaver that I have has not been used by me. I've been married to a butcher's daughter for over 53 years and I can't recall ever seeing Grandpa use a cleaver. He always had big saws, suspended on pulleys and counter weights, to halve beef or large hogs, then every thing else was cut on a regular meat band saw. Breaking into quarters, then into manageable wholesale cut to be cut into steaks, roasts, etc. There were 2 different style saws over the years for splitting carcasses, one a big chainsaw and the other a reciprocating saw, like a giant sawzall. We'll have to ask him about his use of a cleaver on our next phone call.
Treefarmer

[/quote]Concerning the actual use of cleavers: My wife asked her 96 year old dad about his use of cleavers. He said he did his best to stay away from them! Back in the day he mentioned a cleaver wasn't used too often in the "locker plant" where he started his butcher career. He is an ol' time Florida Cracker cow hunter turned butcher so you can figure he has seen and done about everything imaginable in the meat business. He said if you needed a cleaver it was usually hard to find and it was just as easy to use an axe. All this started in the late 40's, it evolved into a 1st class custom kill meat processing plant complete with a store front. He sold his interest in the family ranch to start up his own meat business. He sold the business some years ago and was supposed to retire. He still has "privileges" at his old business and keeps a few customers who want him to process there farm fed cattle. He cut a lot of deer each year but now asks that the deer be quartered. He used to have a special night crew that processed deer during hunting season, lots of inspection issues were involved. And back to the cleaver issue, he said there was one around the shop somewhere but hadn't been used in many years.
Treefarmer

[eveled]

The only time I’ve seen cleavers used was in Chinese restaurants. Both meat and vegetable cleavers.