Tue Jan 08, 2013 2:29 pm
I am very new to sharpening and have been practicing on an old beater chef style knife for the past few weeks. I think I am ready to start trying to sharpen my everyday knives. However, before grabbing one of my lasers I figured it would be good to try out my CCK 1303.
I realize the technique should probably be pretty similar, but is there anything additional I need to be concerned about when sharpening a chinese cleaver profile? Also, my CCK has an extremely small edge, so small that I don't think I can even make a sharpie mark on the edge. Since I have been relying on the sharpie trick, how can I be sure I'm sharpening at the correct angle? (I have read about using pennies, but wouldn't the relative height of the CCK blade alter the angle using the pennies?)
Tue Jan 08, 2013 2:58 pm
sharpening a cleaver is a lot easier than sharpening other knives. you shouldn't worry.
Tue Jan 08, 2013 10:39 pm
Yeah I'm not sure why I was nervous... it was extremely quick and easy to get it nice and sharp
Wed Jan 09, 2013 5:42 am
i'd be more nervous with knives with less height =D
harder to find the angle since you get so close to the stone and it's harder to maintain the angle.
Thu Jan 10, 2013 7:53 am
CCKs are pretty soft and easy to sharpen, taking a nice edge but not holding it for a long time. You can also (if you must) use a steel to give you a quick edge on these as the edge will abrade and straighten pretty easily.
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