I know this isn't really about wood, but it's about sharpening steel
edges, which is something woodworkers know a lot about.
I was making soup today. I got some beef ribs from the store and tried
to cut them up by whapping them with our nice chinese cleaver that my
wife has owned for longer than she's known me. Turns out beef ribs are
harder than I thought and I put a couple of nice notches in the blade.
Any ideas for the best way to rejuvinate the edge?
Next time, I'm bringing them down to the shop and cutting them up on the
band saw :-)
I used my band saw to cut up frozen/ smoked salmon a few years back.
It works- just clean everything afterward.
the cleaver- No easy way that I know of to fix it. Grind it back to
where the notches are gone. You will change the shape of the cutting
edge some. If the notches are real deep, you might just look for a
So did you find the metal bits that must have been stuck in the beef
ribs, before you ate them?
On Wed, 14 Jan 2004 04:43:35 GMT, snipped-for-privacy@NOSPAMcomcast.net (Dan
Many years ago my father used his Sears band saw on a large beef roast
with a bone. Hey the butchers do it all the time...right? I don't
know if the meat was frozen or not, but according to what he said, he
completely ruined the rubber bead on the wheels. The band just
stopped dead when he tried to cut a piece of wood, while the drive
wheel slipped merrily along under the blade.
Radio Control Aircraft/Paintball Physics/Paintball for 40+
Grind it down and then scary sharp it. Be careful not to overheat it
when grinding it. That Chinese "cleaver" is a knife, not a cleaver.
Buy a real cleaver or use your band saw for cutting bones.
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