The grind of Eastern Asian kitchen knives is 15--18 degrees, and for most Western kitchen knives it is 20--22 °; but for a meat cleaver it is even blunter, approximately 25 °.
But for a meat cleaver it is even blunter, approximately 25 °. The grind of Eastern Asian kitchen knives is 15--18 degrees, and for most Western kitchen knives it is 20--22 °.
The grind of Eastern Asian kitchen knives is 15--18 degrees, and for most Western kitchen knives it is 20--22 °. But for a meat cleaver it is even blunter, approximately 25 °.
The grind of Eastern Asian kitchen knives is 15--18 degrees, and for most Western kitchen knives it is 20--22 °. But for a meat cleaver it is even blunter, approximately 25 °.