Cleaver

by Eiron 2 months ago

I received this cleaver to be sharpened. The owner said that it belongs to her grandmother (90-something years old) and that she uses it for everything from food prep to wood chopping. (!!) She als...

by Eiron 3 months ago

I was talking with a customer and he mentioned that he uses a carbon steel "chopper"-style knife for charcuterie presentation, but that he's having trouble with transfer of oxidation from the knife...

by Eiron 3 months ago

This was another unbelievable situation. This time, it was damage from misuse rather than damage created by a ham-fisted so-called "sharpening specialist." The owner said her 12 yr old daughter had...

by drrayeye 1 year ago

Today's my birthday, and I'm spending part of it admiring my awesome new cleaver, trying it out--comparing it to my Seki Magoroku (now Kai Wasabi) nakiri. The nakiri I have was virtually forced on...

To all the cleaver users here, in what ways do you find the cleaver better than a chefs knife for daily tasks in a western kitchen? Why did you decide to use the cleaver as your daily knife over...

by Melanie Wong 1 year ago

The substance of this post from "The Cleaver and the Butterfly" blog is actually about other things, but I loved this intro describing a cleaver made of the shrapnel of Communist bombs. So I'm sh...

by spinn1 1 year ago

I picked up this cleaver on Ebay recently. It looks like it's carbon steel. It was in so-so shape. Started to restore just using a rust eraser and it cleans up pretty nice. I'm starting to wonder i...

by eight_inch_pestle 7 years ago

Was thinking about ordering this cleaver based on the strong recommendations from chowhounds over the years. However, I noticed that when it was first recommended as a great deal it was $35 at Chef...

I recently bought these two cleavers at an antique/flea market. I don't have any knowledge of cutting tools or cleavers and was hoping someone here might know something about these. I couldn't fin...

by Cam14 4 years ago

The 8" Chef's knife often gets stuck when cutting into acorn squash or other hard winter squash. Half the time I end up cooking the squash before cutting it in half. But I prefer to bake it with ...

Butcher shops are a few and far between these days, at least where we live. I have a renewed interest in making stocks. I have found a source for veal bones, but they will be in relatively large ...

by rasputina 9 years ago

We have Dexter heavy duty meat cleaver, it works great and I'm now having to use it every day but I need a better way to store it than the cardboard box it came in. I can't seem to find a sheath fo...

We talk about it a lot here are pics. Just don't do it! Buy a legit bone cleaver in that asian market. Jim

I bought a bunch of small slicers(桑刀)from Chefsmall.net a few months ago. One came out curled to one side (warped) about 2" at the tip of the blade and up about 1" up from the edge. Is it safe to...

Hi All. I got myself a pair of CCK cleavers for Christmas. A 1302 and a 1103. I love them! I want to take the best possible care of them. I wipe them down between cutting different foods and after ...

I have a carbon steel Chinese cleaver I bought probably 40 years ago in LA Chinatown. It has a standard 8" x 3.25" blade and wood handle. I love this cleaver and use it daily for cooking but som...

I have been enlightened by folks on this forum (and a few others). Now I’m here to ask you all for some advice. I have gotten some money that I’d like to use to buy some knives I’ve been wanting....