Thanks for the sharpening angle 📐 formula! This is the first time hearing it on UA-cam, and I’ve been watching sharpening videos for at least 12 years. Thanks for the great content and keep up the good work!!
Yeah same, I don’t think it’s super exact though; I’d think the blade thickness would also be in play but overall for a quick catch all measurement I think it’s amazing and doubt there’d be much difference.
I have a Chinese cleaver that I need to sharpen soon. I haven't had any issues yet, but I know I'll eventually need to thin the knife some. Could you demonstrate thinning a Chinese cleaver? My knife is the Dengjia TM-9080 if that matters.
The Dengjia TM-9080 uses 3 different steels in its construction 1CR13 2cr13 and 9CR13 if you take too much off the 9cr13 core. I don't have much experience with blade thinning and cannot speak to how it would work on the cheaper cladding design of the Denjia. the basic principle is to find where the blade starts thinning (usually mid-pointish between the spine and edge) and match the angle from the start of the thinning point down to the edge. I have not ever felt I needed to thin any of my slicing cleavers.
Thanks for the sharpening angle 📐 formula! This is the first time hearing it on UA-cam, and I’ve been watching sharpening videos for at least 12 years. Thanks for the great content and keep up the good work!!
Thanks, I have watched a lot too. The hardest part is getting the right angle, hopefully the equation helps out.
Yeah same, I don’t think it’s super exact though; I’d think the blade thickness would also be in play but overall for a quick catch all measurement I think it’s amazing and doubt there’d be much difference.
So with stainless steel cleavers, do you not use a honing rod at all? Or just stones?
I have a Chinese cleaver that I need to sharpen soon. I haven't had any issues yet, but I know I'll eventually need to thin the knife some. Could you demonstrate thinning a Chinese cleaver? My knife is the Dengjia TM-9080 if that matters.
The Dengjia TM-9080 uses 3 different steels in its construction 1CR13 2cr13 and 9CR13 if you take too much off the 9cr13 core. I don't have much experience with blade thinning and cannot speak to how it would work on the cheaper cladding design of the Denjia. the basic principle is to find where the blade starts thinning (usually mid-pointish between the spine and edge) and match the angle from the start of the thinning point down to the edge. I have not ever felt I needed to thin any of my slicing cleavers.