Hello. Quick introduction: I'm 40 years old guy from EU who likes to cook at home. About year ago I realized I had lived my life using crappy market blades and what's worse DULL at those. So I decided to remedy situation by getting decent knife and learning to sharpen it. I chose to go with Chinese cleavers (slicers) because they looked exotic and I liked the ability to scoop ingredients. I ended up getting Victorinox Chinese cook knife. Was happy with it at first, but then same thing happened what happens with cars to some people. FEVER to get new, better, heavier, even if you don't necessary need one. I propably don't have to explain this, I suppose most people here know exactly what I'm talking about. So now I have Tojiro F-921 (vg 10 I suppose?) to accompany Victorinox. I've been relatively happy with both, but there's something that's bugging me a bit; now and then I get accordion when (I work with vegetables only) cutting even though both blades are still in good shape and sharp enough. So finally we get to the question itself (about time, I know) : 1: Is it about my handling skills that are lacking, or do I need a flat blade? Now I've noticed that most cleavers have some belly on them. Moritaka seems to be one of the few (maybe only one?) which seems dead flat to me. That would lead me to conclusion that I just need to hone my skills to remedy my problem because there's so few flat options and still cleavers are so widely used. But it's build in me to complicate matters, so I decided to try another option. Before I rush to buy Moritaka (which I propably will do eventually anyway, and don't say I haven't deserved it because 20 years of cooking with friggin dull market knives!!!) I'd like try flat blade with cheaper option. I have this too front heavy, cheap, Winco stainless cleaver I figured I would flatten out to test this. My second question: 2: Does this kind of reshaping ( I would remove metal until blade is flat and then re-sharpen and maybe thinning it a bit) destroy blade geometry somehow and can or should it be tried without machinery of anykind? I have Atoma 140 diamond plate and Shapton Pro 320,1k,2k and 5k stones at my disposal plus some old metal files. Now I'm not affraid of challenge, but I'd like to know if I'm approaching this from wrong angle. Your thoughts on this, ladies and gentlemen? Ps: I'm in no shred of imagination good at sharpening, but I'm getting hold of it and yearning to learn more.