Thursday Night Grind Episode 21 !!
How to Sharpen a Cleaver.
Every Thursday Night I sharpen something on the bench at my knife and tool sharpening side business:
www.americanedgesharpening.com/
This week I used a Grizzly 1x30 belt sander:
bit.ly/2SMqRSw
And the Edge Pro Apex: @EdgePro
bit.ly/2TsFr1A
My Audio / Visual Kit:
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☺ Have a Question? Ask in the comments.
👉 Want to learn how to sharpen? Watch the whole Thursday Night Grind Series:
• Thursday Night Grind
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How to sharpen high end folders
• TNG Ep 14: How I Sharp...
Pro tips for sharpening chef knives on an Edge Pro
• TNG Ep. 5: Pro Tips Sh...
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Thank you for watching! ❤️
-Matt
Check out my 21 Reasons to Start a Sharpening Business! bit.ly/2Y3I1xY
Matt, just this afternoon I bought an Ochsenkopf Cleaver from our local second hand shop. I actually wanted an axe for spoon carving and it struck me that a good, kick-arse heavy cleaver would do just as well. I paid Fifty South African Rands for it. When I got home I went online to see if there was a realistic price for a vintage Ochenkopf cleaver. One thousand five hundred South African Rand.
Another outstanding video
To clean I like to Rust Buster spray ,let it sit an hour , come back to a 80-100 grit sander paper . Minutes clean almost new .
If it's really rusty, angle grinder + cupped wire wheel + faceshield + dust mask + gloves
One of my clients had me sharpen a German cleaver. The spine was mushroomed like your example. They had caught a Halibut and someone hammered through the fish spine using a hammer.
Yut, that'll happen. We can fix it!
I'm getting real value seeing the issues your discovering in real time and hearing your thought process on how to troubleshoot these problems.
Thanks so much, John, for letting me know. I know the production quality suffers, but I also think there's value in seeing the whole process. Appreciate the verification.
Matt, This was a favorite for sure. You touched on so many pro level tips. Thanks for showing the entire process. I was saying how this was likely a chopping cleaver just before you said it. I spent some time in North Carolina and have been to some of the best Barbecue restaurants in the country. I have seen slow smoked pork being chopped with two cleavers in the hands of a barbecue master just like that one. I am sure there is a great story behind that cleaver. I agree that sometimes it is more important to restore the history while maintaining the character of the knife.
Turns out it was her husband's Great Grandfather's cleaver. They used to sell them in Boston. Yeah man, the stories that cleaver could tell. Or the artisan pit boss who could use it properly to prepare BBQ! Amazing. Thanks Doug!
A little bit of information I thought you might like to see... “Cleaver marked 'Mills & Hobbs F.H. Market Boston' and the number 8. Research shows that Mills & Hobbs sold their merchandise in Faneuil Hall Boston. Approximately 14" long and heavy. “
Right on! Appreciate that, super cool, right?
Nice patina!!!
Yeah buddy!
That there is an English style hog splitter. The shape and heft is a dead giveaway. Looks like it could be from 1940-s to 50-s
Thanks!
Its a bone cleaver. If the bone cant be cut through, its broken with the back then the muscle is cut through with the blade.
I have the exact same cleaver I hope to get mine a bit sharper, but weight alone does a heck of a job on making stew beef
I hope this video helped. Please consider taking my course on the fundamentals of knife and tool sharpening if you're considering sharpening your own cleaver. sharpening.school
Amazing to see what the edge pro apex can handle your video confirm that this will be my first sharpening system
Outstanding! I hope you love it and thanks for watching.
Too much work on the Edge Pro Matt. I would have just used progressively higher grits on the 1x30 and that cleaver would be scary sharp.
That'll work. I think the best thing to call attention to with this comment is that there are many ways to work toward achieving a common goal. Thanks for your comment!
Hey matt,,,,,, just a quick question,,,, what heavy duty electric knife sharpener do you like best of Master grade which is a belt system or the chef choice 2000 which is heavy duty and their best unit????? I like the master grade as more of a radical unit to get the job done? and your thought if you had to choose? thanks so much as I do have both sharpeners
Hey Grant, I think those are both pull through sharpeners and I cannot recommend either. Much of my business is repairing knives from that type of machine. Sorry man.