You’ll find after every some months your cleaver gets a tough time yielding right way precise dices and thin slices. Thus you can find that your work with the cleaver is slipping.
Also, a cleaver may be badly dangerous apart from being irritating to cut it with. Here comes a point: how to sharpen a cleaver. It’s because you’ll need to learn how to sharpen your kitchen cleaver using a sharpener or a whetstone to keep the fingers (your dinner too) in better shape.
Moreover, it helps you to keep up that edge by polishing it using a steel rod. So, let’s know how to sharpen a cleaver.
- 1 How To Sharpen A Cleaver With A Whetstone
- 2 Sharpening Your Cleaver With A Knife Sharpener
- 3 Process To Keep Up A Knife Edge With Honing
- 4 More Ways To Sharpen Your Cleavers
- 5 What’s The Difference Between Honing & Sharpening?
- 6 The Bottom Line
How To Sharpen A Cleaver With A Whetstone
A whetstone is one of the favorite ways to sharpen a cleaver. The tool is a rectangular block, and it works like sandpaper. It helps to refine and straighten the cleaver’s cutting edge when you slide it across the knife.
Most of the whetstone comes with a design to soak in water before each use. So, you should be ensuring checking the instruction on the manufacturers. A fun fact about the whetstone is that whetstone’s name has not come from because of its wet feature.
Indeed, this is the older term of ‘sharpen.’ Sink it in the water awaiting it has entirely saturated, and no bubbles are coming out there for 5 to10 minutes if the whetstone needs to soak.
When you want to use this one, you should hold the cleaver at a 20° angle against your whetstone. And then drag every side in gentle of your cleaver against for some times.
Almost all whetstones come with a coarse grind and fine grind side. If your knife is very dull, you have to start with its course side. Thus, repeat the same process with the find grind side.
You may go directly to its fine-grind side if you previously sharpen the knife yearly by honing it regularly. But, only wipe some water on it, then continue if the whetstone looks like to dry out since you use this.
If you have a dull knife, this is the quick fix solution for you. It would be best if you pressed the knife’s blade to its course side. Pull it into you for some time. After that, move it out to its fine side. It’s handy, and you can do it in a pinch to learn how to use a knife sharpener.
It’s how to sharpen a Chinese cleaver. And it’s how to sharpen a meat cleaver. That means, this way, you can sharpen the most types of cleavers. But, this is not the greatest possible solution to sharpen your cleaver and knife.
The issue in this process is that it’s the sharpening tool would not be suitable for the knife. That’s why you should think about the way of sharpening for your less pricey cleavers. But, you have to be sticking with the whetstone while sharpening your Japanese chef’s cleaver.
Process To Keep Up A Knife Edge With Honing
After sharpening your knife, you should use honing steel every week. It’ll help you maintain your knife edge absolutely straight. No worries, if frequently honing your cleaver, it’ll not damage the blade. It also doesn’t erode the knife as the sharpener does.
Rather than showing that you’re holding steel in the air to sliding your knife against this, hold your honing steel upright. With this tip, you’ll be able to rest on a task outside, and its handle is grasped steadfastly in a single hand.
Press the knife’s blade to its bottom side (that’s the thicker part) next to your honing steel. Then, work at 15° to 20° angles; drag the cleaver towards and down you.
Go after throughout to its blade’s tip. You have to repeat the process on another side of its steel reversing the blade’s angle against its honing steel.
More Ways To Sharpen Your Cleavers
Every chef will say you more mistakes occur because of dull knives, not with sharp knives. While it can look like that, it is counter-intuitive. One issue is out there: you should choose the best sharpener from the reputed manufacturer. It’ll help you keep your hands safe from your kitchen cuts.
Now, let’s know some more ways to sharpen your cleavers.
A Handheld Knife Sharpener
It’s an ergonomic knife sharpener that you can hold in one hand to stabilize on its counter. This one comes with a rubber grip handle along with a slip-resistant rubber base. It has been designed with security in mind.
Just run the knife throughout its ceramic rods and carbide steel 2 to 3 times to get a razor-sharp cleaver. When it comes to its price, you’ll get in just within $10. That means this is a pocket-friendly option.
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A Multi-Purpose Sharpener
It doesn’t require any previous skills. But, you’ll get a promise of the right sharpening from the knife sharpener. Unlike some other types of sharpener, its multi-purpose use of sharpener works well on serrated knives and hardened knives.
Among the knife sharpens, it’s a good sharpener for bread knives and hunting knives.
What’s The Difference Between Honing & Sharpening?
You probably have seen somebody using a rod to hone when they need to sharpen a cleaver. Unfortunately, you can’t sharpen your cleaver using a steel rod. Indeed, this only smoothes down its cutting edge on its blade to allow for safer, smoother cuts.
Besides, sharpening your cleaver sharpens it. As a result, of course, you have to do both tasks to get your cleaver in the right shape. It would help if you honed a knife every week whenever you use the knife.
But, it would help if you sharpened your cleaver every few months or every year at least. It actually depends on the frequency of using the cleaver.
Also, you have to notice how often your cleaver becomes dull. When a cleaver gets dull, you can’t sharpen it just by honing. It’ll require sharpening properly.
That’s all about how to sharpen a cleaver. If you want to see the bend of the shape of your cleaver, you need a microscope. Also, every time you want to see your knife’s sharpness, you need the same thing to go with.
But, you’ll find a dull knife as slow as imprecise and maybe a way of injury. Yes, a dull knife is more perilous than a sharp cleaver. So, you should make your cleaver hone and regularly sharpen to keep your workflow right way in the kitchen.