I grind my cleavers very high, for a cleaver, and relatively thin, but not spooky like a one trick slicer. Essentially as I do a general purpose chef's.
Blade: AEB-L at 63 hardness, ~6.5" of .145" w/satin finish.
Scales fab'ed in house featuring stabilized buckeye from @exotic_blanks with double black Canvas Micarta and red paper Micarta. Pins are black Canvas Micarta.