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 :-)