Edge Geometry Discussion

[Ken S]

I recently sharpened my favorite Chinese cleaver for the first time with my Tormek.(This cleaver is designed for vegetable slicing and is of thinner construction than a meat cleaver designed to be in contact with bones.) I carelessly set the bevel angle for my usual fifteen degrees, without verifying the factory bevel. I found out that the knife had more acute bevels. The next time I sharpen it, I will use somewhere in the ten to twelve degree range.

Ken