How To Sharpen Cleaver Knife

Sharpening a cleaver is not that difficult if you have the right technique. This is my first of many tutorials on how to improve your sharpening technique to get any knife razor sharp.

Dalstrong Galdiator Cleaver http://amzn.to/2lwGxYh
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Comments

H Vuu says:

I would have been done in less time and had an better edge you have there.
lol

Quinton Thorne says:

My heart seized when he started working on the brick

The Hungry Ferret says:

Did you get a new camera, you look really sharp. You saw what I did there?

Adam Yarbough says:

Hey Ricky! I have also very rarely had to sharpen cleavers but I typically raise the angle 2x normal to give it strength for chopping bone, etc. I would recomend an angle of at least 30+ degrees.

ChestfullOsixes says:

Ryky could you do a video on “circular movements “? as I achieve great results with this movement???

John Dennett says:

Brick……..HURTS!!!
BAD BURRFECTION!!!!!
LMAO

clive mossmoon says:

“High polish doesn’t benefit German steel.” Why not?

harjo putranto says:

do you have a video that compare a chinese cleaver and a chef knife or gyuto…. thanks

DefMunkyYT says:

Actually the Chinese cleaver is intended for use like a standard chef’s knife/gyuto, hence why it is so thin. If you hit bone with that thing you can easily wreck your blade. The benefit to such a wide blade isn’t necessarily power for chopping, but for easier scooping of food from board to pan/pot/plate. You want more of a western style cleaver if you actually want a cleaver made for serious chopping or hacking. I mean chopping as in butchering with bones and such. Of course tap chopping like you’d do with a chef’s knife is fine.

Frugal Shave says:

That is a vegetable cleaver and not a meat cleaver. Use the vegetable cleaver for everything you would use a chef’s knife for and more. Use a meat cleaver for chopping bone.

I have used my Lamson vegetable cleaver for the last 23 years. When I first purchased it I immediately took it to the local butcher for sharpening. I knew that he would know how to sharpen a Chinese cleaver properly. (17 deg angle) And he did. He also insisted that I buy a F. Dick superfine steel because if i used anything else it would ruin the edge.
Those are 2 of my all-time best purchases.
I use the cleaver every day for every job in the kitchen. For bone I turn the knife around and crack it with the spine.
Just keeping it up on the Superfine, it was 20 years before I needed to sharpen it again.
I even bought and tried a Shun when they first came out but gave it to my nephew because the blade is 1″ shorter and It drove me crazy.
I recommend everyone should pick up and use a Chinese vegetable cleaver for a while. It is such a versatile kitchen knife. Watch some old Yan can Cook shows to see one in action by a pro.
(Not affiliated with Lamson, just a fan for good reason.)

Jorge .VD says:

Hello Ryky how do you like the dalstrong knives in general? I’m usually a bit sceptical towards knives made in China, but they seem to hold up vs most of the classical German knives. Do they have a western knife angle (like 20% each side) or are they thinner like Japanese knives?

Raycefan says:

Just found your stuff on YouTube and I love it. I can’t find any videos or tutorials if you sharpening any filet knives though. Can you please show how to sharpen a cutco filet knife?

Apollo Reinard says:

the sound of a the blade on the stone is beautiful.   very relaxing.  🙂

Réal Fortin says:

Watching you dull that knife on the brick makes me think of visitors using my knives.

Duarte Monteiro says:

19:52 what sound was that

Ron R says:

Awesome, you are a professional at sharpening as I’m concerned from watching other youtube videos. Nice workmanship with some pride.

76CzarekP says:

have to say, i love the look of that cleaver

ChestfullOsixes says:

You are a FUCKING LEGEND MATE! Lots of love from Australia!
You have given me such a great understanding of knifes and stones!!! Keep up the great work !!! ❤❤❤

Brad Howe says:

is there anyway you could sharpen a dagger or something along those lines? you make great videos. I am trying to learn the art of polishing , so I can work on my katana , and other swords with different geometries . if not ty anyway for your videos

Balubish Tech says:

What good but still not to pricy vegetables shopping cleaver do you recommend?

ciderandthorazine says:

although i like the burrfection videos, the sound of the ring dragging on the stone when wetting it “goes through me” ~ that odd reaction like nails on a chalkboard, fork scraping on rusty saucepan, or sliding one’s teeth on the skin of a pear. the phenomenon called “grima” in spanish (though there is no english word for it).

Czr S says:

great video. I need to just start doing mine.

YesDeere13 says:

Do you live in America ryky? Just curious

Dwight Kalezra says:

Love the multi cam on this tutorial!

Wilson says:

Nice video! Any recommended brand for Chinese cleaver?

Tim Winfrey says:

Do you like the shapton glass 320 better than the chosera 400?

Esther Jackson says:

I got my new sharpening stone in the mail last night. My first experiment last night was on my old vintage cleaver. It was so dull, because it had not been sharpened in 27 years. I got a nice sharp edge on it. I am so proud of myself. I did it pretty much the same way you sharpened your cleaver. Thank you for teaching me how to sharpen my knives, Ryky.

METHOS 3155 says:

great job honestly, I think you’re the first person that I’ve seen post a video on how to sharpen a Cleaver.

Boomer Taylor says:

The curved blade of the cleaver is Teo fold. Yes, it prevents damage to the tip and heel, as you mentioned.
The other purpose is to provide a cleaner cut. The radius allows a slight slicing effect even when chopping straight down, if the blade edge was perfectly straight it would actually be harder to make a clean chop and it would demand a perfectly aligned downward drop of the blade. The curve gives forgiveness to the motion as well as allowing a slicing motion and giving blade protection.
Thanks for the quality vids and concise articulation of instruction.

Riche Rifkind says:

Another great guide, The Cleaver looks a beast. I think how you did the video is perfect, great close up. I’ve just seen a tip that a 10 degree angle is half the width of a thumb.

nifty-tube-man says:

Clever tutorial? There are different cleavers. Some are light and best for tender vegetable, some for meat and heavy ones for chopping and butchering. Compare hard winter squash vs celery and cabbage and herbs. . #1, #2, #3 …. That is a rather big cleaver…

John Dennett says:

That cleaver is not for chopping bone, Please don’t make the same mistake i made.
it cost me a $500 Sugimoto cleaver because i was stupid when i started out and broke the edge.

sawadikin says:

How about oil stone.

Copper League Gaming says:

I’m curious on the condition of your ring, i notice when you wet the stones you rub your ring on the stone in question, curious if theirs been any damage to it?

Lucas Galvão says:

Hey, Ryky! Excuse my ignorance, but what is the difference (apart from the size) between a Cleaver and a Nakiri?

floscar says:

Don’t you need to sharpen at a different angle since it is a chopping knife?

JimmysTheBestCop says:

I hate that brick its like the bad guy in a horror movie…. Nice video Ryky

noelle1314 says:

Most people need so many different types of knives these days. Bread, fillet, veggie, chef, sushi, boning, carving, santoku, cheese knife…
I remember my Grandmother had two. A $1 paring knife for fruit, and a Chinese Cleaver for everything else. She kept losing the tiny knife so most the time she just used the cleaver to peel apples too. And sharpening was done on the bottom of a rice bowl.
Miss you gramma!

Tony Walker says:

There is a great book on sharping in the japanwood working catalog. If you ever around of needing it.

Ammo Guy says:

love your vedios, keep up the good work. Very informative. You explain “The Feel” better than anyone else. Difficult to explain such a subjective opinion as such. Your 3way camera view is great

Daniel Schulte says:

Keep up the good work man! Love it =)

Tim Nichol says:

First time watching your videos. And youre right i cringed as you ran that edge on the brick!!

Rahul Bhatt says:

nice knife mate

S w says:

We aren’t shocked but our toes are definitely curling themselves up when seeing it!

Wei Liu says:

Hi I really like you videos, could you tell me where can I find this knife please

Jon Blake says:

I love my Cleaver..it has a name Bolo.

rick leeo says:

would enjoy seeing further stone comparisons [e.g 1k stones] over knives of different hrc ratings [e.g. your comparisons of coarse stones recently]. Thanks. Again, 3 camera angles very educational.

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