How do you sharpen a cleaver

Reverse the blade and work the other side, keeping the pressure on with your fingers to remove the burr on the downward stroke against the stone. This gives you a clean, polished knife edge. A blade with only one bevel is sharpened on that side and reversed briefly to remove the burr and fine-tune the razor-sharp edge.

Blade sharpening can be an art form; chefs who rely on their Asian knives deepen their feel for working with each knife as they adjust and restore the blade edge. Benna Crawford has been a journalist and New York-based writer since Crawford has a degree in theater, is a certified Prana Yoga instructor, and writes about fitness, performing and decorative arts, culture, sports, business and education.

Home Guides Home Home Improvement. By Benna Crawford. Related Articles. Staying Sharp Asian knives have either carbon steel or stainless steel blades. Electric Sharpeners Electric sharpeners are quick and easy, but critics say they remove too much edge from a good knife and they don't provide an acute degree of sharpness. Whetstones and Waterstones Whetstones are natural or artificial fine-grained stones that sharpen blades and need no lubrication, although you may use them with water or oil.

Classic Waterstone Sharpening Soak a waterstone and place it on a towel to minimize slipping while you sharpen.

Know Your Knife Repeat the strokes against the wet waterstone until you feel a very slight burr along the edge of the entire blade -- a burr is a barely discernible bump formed when the edge of the blade thins on one side, causing the steel to curl microscopically. This tool is a quick-fix solution for a dull knife—just press the blade of the knife into the coarse side, pull in in towards you a few times, then move on to the fine side.

Learning how to use a knife sharpener may come in handy in a pinch, but it's not the best possible solution. The real concern is that these sharpening tools might not be great for your knife—so consider this method for sharpening less-pricey knives , and stick to using a whetstone when sharpening your fancy Japanese chef's knife.

Now that you've sharpened your knife, use a honing steel weekly to keep the knife's edge perfectly straight don't worry about damaging your blade with frequent honing—the process doesn't wear down your knife like sharpening does.

Instead of making a show of holding the steel in the air and dramatically sliding the knife against it, hold a honing steel vertically, with the tip resting on a work surface and the handle gripped firmly in one hand. Follow through to the tip of the blade. Keeping the knife in the same hand, repeat the motion on the other side of the steel, reversing the angle of the blade against the honing steel.

Once you've gone through the trouble to sharpen and hone your knives, make sure you store them so that they stay pristine for longer. We've got lots of ideas for storage , from knife blocks to wall strips and drawer docks, to ensure your sharpening efforts aren't for naught.

Photo by Chelsea Kyle. Why Hone? The western meat cleaver is usually sharped using a clamp. This type of cleaver has a heavy knife-edge, which is not very piercing. It is created for rough usages mainly, such as; cutting the meat and bones. It is not right for well cutting of vegetables.

To make your knife sharp using this technique, you need to follow the below procedures:. It requires two changed sides of the knife to sharpen the meat knife on a belt sander.

Otherwise, both sides will not have the same sharpness. To make the two sides even helps the blade to increase its duration and also cut better. You can try any one of the above-stated techniques to sharpen your meat cleaver. I hope this article has helped you to know how to sharpen a meat cleaver. Save my name, email, and website in this browser for the next time I comment.

How to Sharpen a Meat Cleaver? The process to sharpen your meat cleaver are written below: Process 1: Sharpening Using Grit Japenese Whetstone The Grit Japanese Whetstone is one of the common ways to sharpen your meat cleaver. To sharp your meat cleaver using a Japanese Whetstone, you can follow the below process: At first, you need to hone your chopper from start to end at a small inclination.

You need to repeat the same process for the other side of the cleaver so that both sides are sharped equally. Then, clean the cleaver before using it. Finally, clean the whetstone to eliminate the steel elements from the cleaver for using it next time. Process 2: Sharpening Using Stone You can also sharpen your meat cleaver using stone. The process is written below: You can hone your knife at Continue to hone your knife again until the bevels of the knife are leveled according to your contentment, But, this time, you must sharpen at around a degree angle.

A degree angle chopping-edge is enough to endure continuous usages. The knife-edge must also not be very wide to avoid its jamming possibilities instead of getting sharped. Process 4: Sharpening Using Clamp The western meat cleaver is usually sharped using a clamp. To make your knife sharp using this technique, you need to follow the below procedures: Firstly, You must put the edge of your chopper in the clamp.