01-28-2018, 08:51 PM
Wow! That’s a very acute bevel angle for a cleaver. I would think that while it would cleave very well, it would dull quickly. I would expect at least 10° per side for a cleaver if not less acute than that. That said, I’m no cleaver sharpening expert and that’s just from what I’ve gleaned from research. I don’t own a cleaver.
I find it interesting that you would go to the trouble of a primary, secondary and micro bevel on a blade that’s going to whack, chop, hack and bash away at stuff. Like I mentioned, I don’t own a cleaver so maybe you are using it more like a knife than a hacking and whacking type of tool. Maybe that works considering how hard the steel is.
That’s really hard steel for your general cleaver. What brand/model is it?
FWIW, a handy way to type a degree ° character is to turn on the num-lock on the keyboard, hold down the ALT key and type 0176 on the number keypad. Using the numbers on the top row of keys won’t work. I’m using Windows, I don’t know if Apple is the same.
I find it interesting that you would go to the trouble of a primary, secondary and micro bevel on a blade that’s going to whack, chop, hack and bash away at stuff. Like I mentioned, I don’t own a cleaver so maybe you are using it more like a knife than a hacking and whacking type of tool. Maybe that works considering how hard the steel is.
That’s really hard steel for your general cleaver. What brand/model is it?
FWIW, a handy way to type a degree ° character is to turn on the num-lock on the keyboard, hold down the ALT key and type 0176 on the number keypad. Using the numbers on the top row of keys won’t work. I’m using Windows, I don’t know if Apple is the same.