I was wondering if the more experienced folks would give me some advice on how (what angle and how high a grit) I should use to sharpen my traditional (read massive 1 lb or so) 7" restaurant grade stainless steel meat cleaver (i.e. bought for $20 or so at a local restaurant supply store - brand is called Update if that helps.
I have an edge pro and it should be able to do whatever you guys suggest, I'm just at a loss as to what angles to use etc to obtain best performance for its intended function. The OOB edge of course is dull as can be but I wouldn't expect a meat cleaver to have a super sharp edge - or should it??