The western cleaver, often known as the meat cleaver, has a broad, blunt blade. The western cleaver does not require a particularly sharp edge and is not appropriate for slicing vegetables or for delicate cutting because it is designed for heavy use, such as splitting bones.
To sharpen a cleaver the angle should be in contrast to other kitchen knives, the edge of a meat cleaver is typically honed to an angle of around 50 degrees or 25 degrees per side.
As for cleaning, for best results wash the cleaver by hand in warm, soapy water. And don't forget to dry thoroughly; even stainless steel isn't completely rustproof. Also, be sure to clean the blade immediately after working with acidic ingredients such as tomatoes.