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Sheath for meat cleaver

We have Dexter heavy duty meat cleaver, it works great and I'm now having to use it every day but I need a better way to store it than the cardboard box it came in. I can't seem to find a sheath for it though and I don't have a space that will fit it in my knife block.


No magnetic strips please, even if one has the strength to hold it up we have cats and I don't want to risk them getting hurt from knocking it off.

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  1. Hi, rasputina: "No magnetic strips...we have cats and I don't want to risk them getting hurt from knocking it off."

    But bobtail cats are kinda cute, no? ;)

    But seriously though, unless you could find an axe scabbard that fits (like this: https://www.mcpcustomleather.com/macs... ), I think you would have to have one made. Any good shoe repair person should be able to make you one.

    Also, be mindful that sheathing steel can result in rust and pitting. I once made a set of luxe butcher's tools for a friend to resell in Hawai'i, and put them in a Messermeister knife roll. Unfortunately, he kept them rolled, and rust spots were the result. Leaving carbon steel knives in leather sheaths--even in humidity-controlled gunsafes--is also a no-no.

    What about a vertical drop slot or a wood strip spaced out from a counter edge that you could simply drop the cleaver in, handle up?


    1 Reply
    1. re: kaleokahu

      Those are all great ideas, I'll think about them, thanks!

    2. Lots of cleavers have a hole up front where you can hang it from a nail.

      A wide knife guard may suffice also.



      1 Reply
      1. re: knifesavers

        Oh I like that, I'm mostly concerned with just protecting the blade edge since I'm storing it in a drawer. My cats spend a lot of time jumping up and down to the top of the cabinets so I really don't want to hang it, but that protector would be great in the drawer too.

      2. When i transport my Dexter Cleaver, or any other knife for that matter,.....I simply fold over a piece of cardboard.....from a gift box or other, cut to shape and tape....it does the job.

        If I can recall correctly, that's how commercial knives are often sold and simply packaged.

        6 Replies
        1. re: fourunder

          +1, I just made a bunch of new ones out of gift boxes. Works well and Eco friendly to boot.

          1. re: fourunder

            a flattened paper towel roll, slit down one side, and a couple of rubber bands.

            Not much to look at, but it works.

            1. re: sunshine842

              Great idea, I never thought of it. In the same vein, those wrapping paper rolls that I just tossed would have been nice.

            2. re: fourunder

              I'm not planning on transporting. I just need to safely store it in my kitchen and right now it's in a drawer because I have no where else to put it. But the box is only going to last so long.

              1. re: rasputina

                After you wash and dry.....just consider it transporting it to your drawer.... I , as others have, was just trying to give you a *no cost* to you option for storing. You could simply wrap in newspaper as well.

                : 0 )

              2. If you don't care about look, then actually cardbox paper (not the box) can make a good knife sheath. If you want something nicer, then try a magnetic knife guard. It won't enclose your entire blade, but it will protect and isolate the edge. Easy to take off and put on. Quick and easy. Also they can be easily use for other knives as well.




                If you want a custom knife shealth, then it will expensive.

                1. Pick up a plastic folder (page size). Place your cleaver inside and mark where you want to rivet it together. Trim excess,punch a couple holes in the sheath for a thong to hold it around your cleaveer.

                  1 Reply
                  1. re: mudcat

                    What a great idea! Thanks for posting that.

                  2. If you have any old flat tupperware or lids the plastic is perfect for a sheath. Just cut two pieces to size and either glue or duct tape. Not purdy but very functional.

                    1 Reply
                    1. re: TraderJoe

                      Another great idea, I'll have to see if I have any old lids lying around.

                    2. Just a word of caution. Plastic sheaths don't breathe. If used with carbon blades, make sure your blades are very well dried.

                      1 Reply
                      1. oh and since we are talking heavy duty meat cleavers, does anyone have tips on the best cutting board for them? I'm a little worried about it damaging the 1/2 inch plastic boards we have, but my only other cutting boards are fairly thin bamboo and then our 1 inch maple carving board. I don't want to ruin the surface of the carving board though.

                        6 Replies
                        1. re: rasputina

                          If you use a meat cleaver for cleaving bones, then you may want a thicker end grain cutting board. Something like these will work. If you don't really do heavy duty chopping, then probably any heavy cutting boards will do.



                          1. re: Chemicalkinetics

                            Yes I'm using it for chopping bone in meats.

                            1. re: rasputina

                              Any cleaver that is stout enough to go through pork bones and up, is akin to a hatchet and will have no problems going through a regular cutting board. You're going to need something several inches thick.

                          2. re: rasputina

                            Hi, rasputina: "...heavy duty meat cleavers, does anyone have tips on the best cutting board for them?"

                            That would be a stump or a round of cordwood, I think. Barring that, something thick--either endgrain or cross laminated. Nothing thin or with feet.


                            1. re: kaleokahu

                              I better get on it, I already see damage on the plastic board I'm using.

                              1. re: rasputina

                                Actually, a plastic "board" would not be bad. My dad was a slaughter operator/custom packer, and he used the 1-inch-thick poly boards as well as the 2-foot-thick blocks.

                                With the poly, you just use one face for cleaving and keep the other smooth for knife work.

                          3. Vegetable tanned leather for sheaths, not chrome tanned -which will cause more rusting.

                            My cleaver is in the drawer in between a folded piece of cardboard. Protects the edge, cheap, and easily replaced if damaged. It has lasted years for me.

                            For saws in my Scout troop, we just split a length of rubber hose to slip over the blade. Works for axes too.

                            Lots of suggestions, pick which is best for you.

                            1. Go to hard ware store, buy length of 1/2 inch rubber hose. Cut it along one side lenght wise. Slip on cleaver's sharp side.

                              1. Professional cooks who use a cleaver regularly often keep it in a slot next to the chopping block. If you are using it every day, you might consider some permanent arrangement like this, if your kitchen configuration allows it. It could easily be fashioned out of wood and fastened to the end of a counter.

                                1. I'd be happy to make you one. Here's a couple I did for myself. I also just did one for a HUGE breaking knife I gifted to a meat loving friend. That sucker looked like it was part of a pirate costume.