Guide for beginners to Sharpener Meat Cleavers

If you are not familiar with the process of sharpening meat cleavers. Click on this article to learn methods to sharpen the meat cleaver.

Sharpening a meat cleaver can be a frightening process for beginners and an intimidating chore. Why it is an intimidating task??

Sharpening a meat cleaver can be a difficult task because maybe the person handling is too small in front of the meat clever one of the most difficulties is that meat cleaver comes in different structures and styles.

Most of the important tools for meat in any kitchen is the “Cleaver Knife”

A meat cleaver is normally a large thick blade knife.

As these meat knives are fear expensive, it’s better to sharpener them instead of replacing them when they don’t properly work. There are a bunch of different tools in the kitchen which can be used to sharpener the meat cleaver but the best way to sharpener the meat cleaver is with a whetstone. Regardless of the tool is being used, more important to focus on the technique is applied to avoid damaging the knife.

Techniques: How to sharpener a Meat cleaver?

Japanese whetstone with 325 grit is suggested as the finest tool for such a type of blade sharpening.

The first step is to study the blade of the meat cleaver. Most meat cleavers have a 25-degree flat surface, for the sharpening process starts from sliding the blade from the right angle.

The best material to sharpener the blade is a whetstone, 3000 grit.

Below mention method is for common steal less steal meat cleaves.

For easier & stress-free sharpening of the blade, first of all, soak the whetstone in water.

Then, hold the cleaver with your protuberant hand with full grip.

Now, with your prominent hand thumb, grip the spine of the stone.

You can also handle from the top of the spine where they meet composed.

Now start from the right angle, slide the blade from the heel of the knife towards its upper portion.

While sliding the stone upwards and downwards make sure all the edges of the blade from surface to roof are touching the stone. Then whetstone forward towards the slant of knife & grip it from a trivial angel. To form a sharp point along with the profile, then do the same thing on the other side of the blade.

Due to different procedures, we conclude that whetstones would help you in sharpening the knife better than other tools. This “Whetstone” is one tool that most consumer thinks can sharpener meat cleaver. There are some other tools too which can be used for sharpening meat clever like it is the honing tool. Where users scratch the blade edge of the meat cleaves or other metal on honing metal rods. But some of the time, small knives get cracks, and they got damaged because of the metal rod. You have to be very careful while working with honing. You can also use a whetstone on the knife after using honing.

There are electronic sharpeners available in the market, in which whetstone is already inserted, it has automatic whetstone rotting in up & down portions of the meat cleaver by placing the meat knife in the slot.

Depending on the blade a normal meat cleaver should be sharpened at a 22.13 to 30-degree angle.

Another trick, if you don’t know the right angle, you should just simply estimate 45 degrees to 60 degrees angle and then cut it.

Most important point is that meat cleavers are not razor-shaped sharp. Thus, a thin shape of the blasé is not suitable for the tasks cleaver meat has to perform.

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