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 Post subject: help identifying grind and how to sharpen
PostPosted: Sat Apr 06, 2013 8:41 am 

Joined: Fri Mar 29, 2013 12:42 am
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My mom recently found some old cleavers (6!!) laying around at home. Two of them appear to be of a "flat" grind(??). And a third one is possibly flat, it's just kind of hard to see. Thought I'd post some pics here and see if I could get some help deciding how I should go about sharpening these. Keep in mind I am new at this. Thanks!!
https://plus.google.com/photos/11315442 ... evj_7HEwQE


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 Post subject: Re: help identifying grind and how to sharpen
PostPosted: Sun Apr 07, 2013 10:04 pm 
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These are cleavers for fairly heavy chopping as opposed to veggie cleavers that can be quite thin. Clean them up with some sandpaper to get the rust off of it and then a new clean patina will form with use. The edges can be ground as convex grinds. The steel is fairly soft so it shouldn't be too hard. Consider a 20-25 degree edge on them.

Let me know if that makes sense or else I and others can give you more details. Welcome to the Forum.

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Ken



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 Post subject: Re: help identifying grind and how to sharpen
PostPosted: Mon Apr 08, 2013 1:34 pm 
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Yeah, these are meat cleavers...bone cleavers. :)

What sharpening supplies do you have? That would be helpful in letting you know how to sharpen them.

I'm with Ken, though, in the interim.....sharpen to about 25 degrees per side....maybe 20.



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