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- Jan 13, 2013
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A couple of the old dirty carbons I've bought have an interesting grind: really thin at the tip and "cleaver thick" near the heel. It's pretty clear to me after working on one that trying to get it thin at the heel is both hopeless and probably stupid. My conjecture is that these knives were designed to be a combination of cleaver and knife. My question is what it the best way to sharpen these, having an angle that say starts at 15 degrees and transitions to 20 degrees at the heel? If so what's the best way to get this kind of transitional angles across the whole knife...