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Cookware

Knifemares #2 - the Rustic Chinese Cleaver!

Eiron | Jul 28, 202102:46 PM     10

This was another unbelievable situation. This time, it was damage from misuse rather than damage created by a ham-fisted so-called "sharpening specialist." The owner said her 12 yr old daughter had done the damage, but she didn't know how. (My guess: she misunderstood what the term "rock chopping" meant!)

In the first three pics you can see the massive chips and fractures to the blade's edge, along with a fair amount of surface rust and corrosion. I ended up grinding back nearly 1/4" of the edge to just barely clear the largest chip-outs and re-establish the blade's curvature. I didn't make the new bevel any larger than the original (to thin it out) only because I thought it might see more unreasonable abuse. The excessive amounts of chipping had me concerned about the brittleness of the steel, and leaving it a bit thicker than the original edge should add substantially to the durability of the blade.

Belt progression was 24, 50, 100, and 220 grits. I didn't finish with my usual structured belts because the cleaver was of an intentionally rustic design and the original edge grind looked like they stopped around 80-100 grit. I then used a sisal buffing wheel with heavy-duty (black) rouge to remove the rust, and stropped with green CrO compound on leather.

The last two pics show the repair after grinding, buffing, and stropping. The cleaver is clad construction with a hard core, so it re-sharpened extremely well. I also toyed with the idea of rubbing in a light application of USP lanolin to retard further rusting, but realized that might be overkill in our semi-arid location.

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