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| Cleaver Material |
A cleaver is sharpened at a much higher angle than the average kitchen knife. The edge needs strength as much as it needs to be sharp. In fact, since it is used as a chopper in most cases, edge strength takes priority. Most of the cleavers I do are done at a 25 degree angle per side. Some folks like to take their lobster apart with their beautiful Henckels Chef knife. That is where my belt sander comes in handy, to repair the edge that has been abused.
Now here is something you can use a knife with a very delicate and razor edge on to create if you like.
Pretty cool eh, especially considering this was a pineapple when I started :)
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