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Sharpening a cleaver...
Posted: Sat Dec 10, 2022 3:51 pm
by Ozarkwoodswalker
So i boufht a fine old meat cleavervfrom a gent in south georgia. Its not like nicked or dull, i just wondered what is the proper type of an edge to have such a tool. Would you get it razor sharp like a knife or keep a slightly "fatter" edge so it wouldnt be so pron to curl on ya when you thump down on a bone....
Just trying to learn......
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 4:57 pm
by clovishound
I think it probably depends on what you intend to do with it. From what I read, I don't actually own a cleaver, if you are going to use it on bone, sharpen it at more like 40 - 45 degrees. If you are going to use it as an all around tool, 20 - 25 degrees would be more appropriate. This parallels what I see with woodworking tools. A shallower angle cuts through wood easier. If you are going to be using the chisel or plane on wood with lots of hard knots, a steeper sharpening angle is called for. Of course the type of steel it is made from makes a difference as well.
No matter the angle, I would sharpen it as sharp as is practical for you. I can get my knives extremely sharp with just a couple diamond hones, however, if I take it to the hard Arkansas stone, and then a strop, it will keep it's edge longer. No matter what sharpening medium you use, moving up the grits to something extremely fine makes a big difference IMO.
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 5:13 pm
by daytime dave
I have the WorkSharp sanding belt tool and use a 40 degree angle on all my kitchen cleavers except the cheese cleaver, which gets a 50 degree bevel. It makes them pretty razor like but tough enough for getting through bone and cartelidge.
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 5:43 pm
by Ozarkwoodswalker
Thanks for the great info guys!
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 7:18 pm
by JEBar
clovishound wrote: ↑Sat Dec 10, 2022 4:57 pm
if you are going to use it on bone, sharpen it at more like 40 - 45 degrees. If you are going to use it as an all around tool, 20 - 25 degrees would be more appropriate.
agree on how you plan to use it to be a big part of the decision ..... no chopping bones for ours, well at least so far .... my best
guess is ours is around 20 .... I hand sharpen using a series of sharpening stones so I have no way of knowing the exact angle .... like all of the blades i use, it can shave the hair on your arm without pulling
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 7:38 pm
by GunnyGene
clovishound wrote: ↑Sat Dec 10, 2022 4:57 pm
I think it probably depends on what you intend to do with it. From what I read, I don't actually own a cleaver, if you are going to use it on bone, sharpen it at more like 40 - 45 degrees. If you are going to use it as an all around tool, 20 - 25 degrees would be more appropriate. This parallels what I see with woodworking tools. A shallower angle cuts through wood easier. If you are going to be using the chisel or plane on wood with lots of hard knots, a steeper sharpening angle is called for. Of course the type of steel it is made from makes a difference as well.
No matter the angle, I would sharpen it as sharp as is practical for you. I can get my knives extremely sharp with just a couple diamond hones, however, if I take it to the hard Arkansas stone, and then a strop, it will keep it's edge longer. No matter what sharpening medium you use, moving up the grits to something extremely fine makes a big difference IMO.
The reason a very fine/polished edge lasts longer is due to both the crystalline structure of the steel, and the grit you use. If you put a edge under a microscope after sharpening to say a medium grit you'll see what looks like a uneven sawtooth pattern
^^^^^^^^^^ . What happens when you use it is the points being fragile will break off - hence dulling. Not usually visible to the naked eye. The finer the grit up to where the crystalline structure prohibits any further sharpness will give the sharpest and longest lasting edge. Of course the angle is also a factor as mentioned. Most common stainless has the largest crystals and will never sharpen or hold an edge like a better steel.
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 8:37 pm
by clovishound
It's hard to beat plain old high carbon steel.
You have to take care of it to keep it from rusting, but it sharpens easier, stays sharp longer and sharpens to a finer edge than most stainless steels. Some of the more modern high end SS is supposed to give O1 a run for it's money. I would like to get a decent HCS knife to compare to my VG10 knife.
Re: Sharpening a cleaver...
Posted: Sat Dec 10, 2022 11:08 pm
by The Happy Kaboomer
Absolute best way to sharpen an axe or clever is with a belt sander with 80-100 grit belt. Make sure belt rotation is from back to edge. This method leaves a beautiful smooth sharp edge.............Works on lawnmower blades too.
Re: Sharpening a cleaver...
Posted: Sun Dec 11, 2022 10:09 am
by GeoBoy
I use my Tormek T7.
Re: Sharpening a cleaver...
Posted: Mon Dec 12, 2022 8:17 am
by Sir Henry
I have had these knives for about six months and they are still as sharp as day one. I’m amazed at how easy they make cutting. I’m hoping I don’t have to sharpen them for a long time as I don’t think I have the talent to take them back to factory sharp.
The cleaver is about 45 degrees at the heel and 35 degrees at the tip.
https://www.amazon.com/Cangshan-1020885 ... 60747b8daf
Edit: my set doesn’t include a true cleaver and I just ordered this vegetable and meat cleaver set.
https://www.amazon.com/gp/aw/d/B0BF74VG ... prod_image
Re: Sharpening a cleaver...
Posted: Mon Dec 12, 2022 8:30 am
by JEBar
that is a very nice set of knives
