First Time Sharpening a cleaver.... not really impressed with my result....

E

efaden

Joined
May 26, 2015
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Alright... so I sharpened an old carbon steel cleaver I had lying around. After thinning the blade quite a bit I gave up on thinning and sharpened the edge I was able to get... it is REALLY sharp... but as you can see from the pictures I had trouble getting even close to an even bevel. Anyone have any suggestions/tips? ...

Atoma 140 -> Shapton 500 -> Shapton 2k -> Shapton 16k.

-Eric

2015-10-31 16.15.37.jpg2015-10-31 16.15.46.jpg
 
I wouldn't worry too much unless you were absolutely sure the blade itself was flat. Most are not and even the straightest of bevels can look wavy when complete.

You can make your sharpening stroke more parallel to the stone but if your not certain of your angle control then you can easily convex the bevel.
 
JasonB yeah... thats a good point about the blade being flat. Didn't even really think about it... but I'm pretty sure it isn't.

Alberta... cuts like a razor...
 
Look Ok to me, that bit of hatching on the bevel might be from a deviance of a degree or less, and likely worked out cosmetically with nothing more than a sheet of paper. It does appear the bevel varies a touch but that could be fixed with no more technique than what you've already displayed on the rest of the edge.

And what Jason says about good form actually biting you if the primary grind is wavy is spot on. Is not the easiest to figure out how to hide some warps and ripples, and downright bedeviling if you don't notice early.
 
Do I understand correctly that you took a chopping tool to 16k? At what angle?



Stitchawl
 
15 degrees... Think vegetable cleaver... Not bone. Basically it is I crappy knife and I'm using it to practice.
 
It's just as likely to this in a Shun or Wusthof too. It shows you had constant angle while you were sharpening. You can measure the high/low spots with a micrometer for a piece of mind.
 
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