Sharpening Tips by Tom Blodgett of Jende Industries

Sharpening a meat cleaver on a belt sander using two different positions of the blade will help to make an even bevel that will cut better and last longer. First step is with the blade perpendicular to the belt, and the second step is askew. The askew position increases the surface area of the edge being abraded, and therefore makes it more consistent. See the rest of the sharpening done on stones, here.

Knife – D-12 Maestro Wu Bombshell Steel Cleaver (heavier)