Скачать или смотреть How to Sharpen a Chinese Cleaver: Not an Expert Ep.3

In this episode of Not an Expert Knife Sharpening, I take on a hand-forged carbon steel Chinese cleaver—the Sentan Shirogami #2 Cleaver (59–60 HRC, ~$130)—and put everything I’ve learned so far (and failed at) to the test.

After a clean paper slice, I dull the edge, then walk through the full sharpening and restoration process using Shapton stones and a Naniwa bridge setup.

Along the way, I:

Share updates since Episode 2 (including the two knives I kind of wrecked)
Talk about what worked and what didn’t (for me) from the Carter Cutlery method
Borrow tips from Bob Kramer, Carter, and random YouTube rabbit holes that I mashed together
Explain how the stropping motion on each stone has changed how I finish edges

This isn’t a simple tutorial. It’s a real-time, 35-ish-minute experiment of learning by doing — blending theory, failure, and progress into a long, sharpening session.

🪓 Knife: Sentan Shirogami #2 Chinese Cleaver:
https://cutleryandmore.com/products/s...

🪨 Stones: Shapton Trio
https://cutleryandmore.com/collection...

🧱 Setup: Naniwa Bridge
https://cutleryandmore.com/collection...

👇 Drop questions, tips, or roast my angle control in the comments. Oh, and let me know what knife I should sharpen next!

#knifesharpening #chinesecleaver #carbonsteel