This is a continuation of “sharpening a meat cleaver on a belt sander” After making the shape on the belt sander, we use the 320, 1K and in this case, the 5K stones to further refine the edge. We continued using an askew stroke to make the edge a consistent shape and thickness from heel to tip. We matched the 20 degree bevel, and also used a slightly lower and slightly raised angle to make a slight convex shape to the bevel, which helps make it more sturdy, and adds a level of aesthetic beauty.

Knife – D-12 Maestro Wu Bombshell Steel Cleaver (heavier)