Meat Cleaver Edge Angle question.

S

Squashfan

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Jun 6, 2012
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Some one gave me a really nice Tramontina meat cleaver. One of these things: http://en.wikipedia.org/wiki/Cleaver It has a large, low angle (10 or 12 DPS) bevel and someone in the past has added a micro bevel. Is it supposed to have a micro bevel? Or is it supposed to be like a scandi grind? I am planning to use it like a cleaver should be used, for chopping up vegetables, meat, and bones. I know that we say all the time, match the edge to the use but I wondered in this case, if there is a traditional way to sharpen a cleaver. Or maybe a better way than if I just did a usual edge.

Thanks!
 
Is it a meat cleaver or a Chinese cleaver? Obvious differences would be the meat cleaver having a thick spine, say 1/4in, and a Chinese cleaver having a very thin spine 1/8in or less.
 
I just sharpened up a cheapie I bought for prepping rabbit and chicken, but I sure wouldn't trust it not to chip or roll at 12 DPS when hitting any thicker bone. I went for a 8k 20-22 DPS convex on mine.
 
Certainly a convex around 25*. I sharpened a CaseXX and this cleaver is substantial with good spine. DM
 
David are you talking about 25 DPS or inclusive? I am thinking there will be a lot of resharpening going on if he tries cutting through any significant bone at 25° inclusive.
 
Meat cleavers should NOT have thin sharp edges, obtuse to handle the harsh impact is much more ideal. You can hand sharpen all you would like but I find a belt sander a much better option for these blades. 120 grit belt followed by a good deburr and it should be ready to rock. Don't try and make it uber sharp, that's not the intended use of the blade.
 
Jason B. said:
Meat cleavers should NOT have thin sharp edges, obtuse to handle the harsh impact is much more ideal. You can hand sharpen all you would like but I find a belt sander a much better option for these blades. 120 grit belt followed by a good deburr and it should be ready to rock. Don't try and make it uber sharp, that's not the intended use of the blade.
Click to expand...

Thanks, that answered my question. I think I will convex the edge and go a little over 20 degrees per side. I am actually using a 120 grit ceramic belt stapled to a flat board for the sharpening.
 
I think I did something wrong. I tried to deburr the edge on the belt with light edge trailing strokes at a obtuse angle. I got the burr small and then hit it on plain, untreated copy paper over a stone. It took almost all of the burr off. I could cut a "C" out of newsprint easily and quietly. And shave the hair off of the back of my hand. So, I took the knife and made a couple of long cuts in cardboard to bring the edge down. Still cuts paper quietly. Maybe I used to low of an angle?
 
If you made it sharp and you are happy with the angle there is no need to dull it down.
 
It should still be sharp, just a broad chisel-like angle if you plan on using it on bone. A convex edge is traditional in most regions.
 
Thanks for the help! The main reason I cut the cardboard was to check for burrs. I thought that there might have been a tiny one. But since edge preformance did not really degrade, it must have been a smaller burr than I thought.
 
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