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This is a cheaper cleaver. I cannot say I’m good at sharpening knives because I’m not. But this chunks seems to appear every now and again
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Light_EDDed
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The edge is far from sharp, but do the dents appear after sharpening, which would suggest a fault in the steel, or after use?
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Are you chopping through lamb bones or equivalent? Or just slicing vegetables? The former will bugger almost any steel unless you sharpen to a very thick angle.
My heavy (cheap Chinese) cleaver is set at 40 degrees and will hammer through anything. The rest of my kitchen knives are at 20 for delicate, but razor sharp, working.
Sharkstar
RagnarHairybreeks
Good stainless is excellent, and expensive stainless steel can be as good/sharp as expensive carbon steel.
Cheap Chinese cleaver steel is cheap and soft, but easy to sharpen, plenty of people around the world sharpening them on a brick.
The harder the steel is, the more likely it is to chip rather than dent.