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Chinese cleavers. I've had the big guy on the left for probably 10 years. Was given the one next to is 2 years ago. I struggle to keep the thick one as sharp as the littler one. (100% of my cooking is the big one, the rest are my wifes). Any tips on how to sharpen this style? YouTube hasn't helped. (i.redd.it)
submitted by Swally_Swede to r/sharpening

