Couple years ago I purchased a stainless cleaver from JWW. In the past I have mostly used carbon cleavers with success.
It was a Masahiro light pattern stainless clad high carbon stain resistant core. I paid around 75.00 at the time. As with my carbon thin vegetable cleavers I thinned close to the stone then kicked in a higher final bevel on each side.
When I used it micro chipped like crazy. So I sharpened again with higher bevels & it still chipped even on an end grain board could not believe it put an edge guard & threw it in a drawer. I would not even give it away, to me the steel was garbage.
About a week ago I was going through Tansu drawers & decided to give it another chance. After sharpening started using it no chipping at all. So started chopping again no chipping. I have used it for a couple meals so far so good. Any theories why this would happen? I was thinking maybe heat damage in the profile grinding had to get rid of the damaged steel. It is just a guess I have not experienced quite so dramatic of a change after a few sharpenings.