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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.
RagnarHairybreeks
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