Cleaver sharpening, without thinning the spine.
A Chinese cleaver and a bone cleaver look alike and do opposite jobs. The thin Chinese cleaver slices and chops vegetables and boneless meat; the heavy butcher cleaver splits bone. Each is sharpened on whetstones at an angle that suits its job, with the edge restored and the spine left alone.
One price per cleaver,light or heavy.
Chinese & butcher cleavers
Thin Chinese cleavers and heavy bone cleavers, each at the angle that suits it
Indicative starting prices, exclusive of GST — final quote confirmed when your gear arrives. Bulk and trade discounts available.
A cleaver needs the right angle for its job.
Sharpen a bone cleaver to a fine kitchen-knife angle and the edge folds or chips the first time it meets a joint. Sharpen a thin Chinese cleaver like a hatchet and it bruises herbs instead of slicing them. Most cleavers that come in blunt have been sharpened for the wrong job at some point.
Each cleaver is sharpened on whetstones at an angle matched to its weight and use, chips from bone work are taken out by bringing the edge back past them, and the spine and face are left alone so the cleaver keeps its weight and balance. Turnaround is 7 to 11 business days.
- Angle matched to light or heavy use
- Chips taken out, spine left alone
- Whetstone-sharpened, no heat
One workshop,every kind of edge.
Cleaver Sharpening FAQs
Chinese cleavers and heavy butcher cleavers.
Send Your Cleaver In.
Turnaround is 7 to 11 business days. $20 + GST per cleaver. Free return shipping on orders over $200.
Post to PO Box 69, Gunning NSW 2581. Send with Australia Post. Couriers can't deliver to a PO Box.
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