How sharp should I get a cleaver?

[trey999]

I have an Old Hickory cleaver and I don't know how sharp it should be.
I don't think it should be razor sharp if I chop with it. What does everybody think?

 

[jimnolimit]

i don't really understand what you are asking?

should i assume you are asking about edge angle?

what are you planning to use the cleaver for?

what sharpening equipment do you have?

 

[ajbuckelew]

I sharpened my neighbors meat cleaver to razor sharp on my Sharpmaker, he chops with it and it is fine, but that's just me . I keep all the kitchen knives at my house that way. 40º seems to be just right for me.

 

[trey999]

I have a sharpmaker. If I get it shaving sharp, won't I just roll the edge the first time I use
it to chop up something? Should I just leave it fairly sharp?

 

[jimnolimit]

I have a sharpmaker. If I get it shaving sharp, won't I just roll the edge the first time I use
it to chop up something? Should I just leave it fairly sharp?

Use your sharpmaker to set the angle at 20 degrees per side (40 degrees inclusive) and get the cleaver fully sharp. Just make sure you knock the burr off after setting the edge angle. Use the cleaver, if you encounter any problems we'll take it from there.

 

[trey999]

Thanks, guys. I will put it on the sharpmaker and go from there.

 

[butcher_block]

the edge will not fail less you grind it too thin. a 90 degree angle well sharpened will cut you

you can refine any edge so long as the steel will support it it will make a cut smoother

 

[FortyTwoBlades]

Yup! Feel free to get it stupid sharp--the key is to keep the edge ANGLE at around an axe-like degree. You can have a wide angle that's very sharp, and the extra supporting material for the edge will aid in preventing damage.