sharpen cleaver

[weaponwh]

so after I read some FAQ on the web regarding sharpening knife, they recommend use corase stone upto 600 for best sharpness when slicing rope or other stuff. I'm guessing this is because the corase stone create a micro saw tooth on the edge hence has better slicing capability?

but for chopping meat with or with bones or chop veg etc. should I use stone finer than 600 or even has mirror polish for best chopping.

 

[timos-]

Using the correct angle to sharpen the cleaver is probably more important than the grit stone. What grit finish you leave is really up to you and your own preferences. See how the coarse edge does for you, If you are unhappy then try something finer.
If you are really gonna be "chopping" stuff with it I dont see how a polished edge will help you.

 

[Greenberg Woods]

With a cleaver, you want a slightly convex edge. This can be difficult to create on a stone. Try asking a knife maker or professional sharpener with a belt grinder to sharpen it for you. The convex edge gives extra strength over say, a flat microbevel.

 

[antonio_luiz]

With a cleaver, you want a slightly convex edge. This can be difficult to create on a stone. Try asking a knife maker or professional sharpener with a belt grinder to sharpen it for you. The convex edge gives extra strength over say, a flat microbevel.

Totally agree. And if you're going to do heavy chopping it's best to use a solidly made end-grain chopping board.

As to what grade to finish the edge - much depends on the steel on your chopper but I generally take my $17 chopper (which I've had for >30years and used for splitting kindling as well as kitchen chores) to 2k - but 600 would be fine unless you intend slicing sashimi with it as well.

 

[pathwinder14]

Let's look at what a cleaver does and how it is used. It's swung with a fair amount of force to break down animal carcasses. You don't want a super sharp hair popping edge. The first time you use it the edge will dull as you hit the cutting board/bones/meat, etc. Additionally, because of how it is used, the propensity for rolling the edge increases. A 600 grit stone should be good. I wouldn't go any finer.