Sharpening Large Blades: Cleavers, Scimitars, Machetes

Video Transcript

With a large knife like say, meat cleaver, scimitar, machete, any kind of large blade, even a twelve inch French chef's knife, it may be easier and safer for you to hold the knife, stabilized it, hold it, one hand holds the handle, stabilize the blade against a hard surface like a table, and then you actually run the stone down the blade. You can, it's easy to control the angle this way. You can see the angle you're getting and, since you're holding the stone, there's no blade coming at your fingers. It's a lot safer to do it this way. It's time consuming, but it's safer and that's the main thing you're worried about when you're sharpening your knife is you don't want to cut yourself. But this will get an edge, and another, a key thing in knife sharpening is keeping the same angle. You want the same edge on one side that you have on the other. So with these great big knives, like I said, it's easier to control that angle if you're actually holding the stone rather than running that blade down the stone, you run the stone down the blade.

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