I am just a simple home cook that cooks for my wife and soon for our son when he can take more solids. I was at my full time job and I saw a cleaver in this old butcher block that was in the techs lunch room. I can tell the cleaver has not been touched since it was donated to them but it does have some wear not like the chef or carving knives that these guys destroy. My question is what would a cleaver provide or enhance in my prep. O and what is the typical sharpening bevel for a cleaver. I am going to sharpen this and the other knives tonight as I needed a knife the other day and the spoons were sharper than there knives.