carbon
question: What steel will hold a great edge and can easily be sharpened?, context: Bought it primarily for use breaking down rabbits. I have also used it to cut spare ribs into 1/2's for making adobo. It is a very heavy cleaver that appears to hold a great edge. The blade image is a bit misrepresented, it's carbon steel - so it will get dark. You can shine it up with steelwool if ya want it shiny. The carbon steel will hold a great edge and can easily be sharped. I'm not sure how I got by this long without one in my kitchen.
What steel will hold a great edge and can easily be sharpened?
The blade image is a bit misrepresented, it's carbon steel - so it will get dark.
Bought it primarily for use breaking down rabbits. I have also used it to cut spare ribs into 1/2's for making adobo. It is a very heavy cleaver that appears to hold a great edge. The blade image is a bit misrepresented, it's carbon steel - so it will get dark. You can shine it up with steelwool if ya want it shiny. The carbon steel will hold a great edge and can easily be sharped. I'm not sure how I got by this long without one in my kitchen.
The blade image is a bit misrepresented, it's <hl> carbon <hl> steel - so it will get dark.
Bought it primarily for use breaking down rabbits. I have also used it to cut spare ribs into 1/2's for making adobo. It is a very heavy cleaver that appears to hold a great edge. The blade image is a bit misrepresented, it's <hl> carbon <hl> steel - so it will get dark. You can shine it up with steelwool if ya want it shiny. The carbon steel will hold a great edge and can easily be sharped. I'm not sure how I got by this long without one in my kitchen.
Bought it primarily for use breaking down rabbits. I have also used it to cut spare ribs into 1/2's for making adobo. It is a very heavy cleaver that appears to hold a great edge. <hl> The blade image is a bit misrepresented, it's carbon steel - so it will get dark. <hl> You can shine it up with steelwool if ya want it shiny. The carbon steel will hold a great edge and can easily be sharped. I'm not sure how I got by this long without one in my kitchen.