Cleaver

by drrayeye 7 days 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...

by eight_inch_pestle 6 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 2 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 7 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....

This one bugs me. I have seen the #3 cleaver type before but I am blank on who it is. Chem?

by drrayeye 5 years ago

The outrageously priced Shun Fuji 7" and comparably overpriced Miyagi Birchwood Santoku 7" are suddenly available for $199 each: http://www.williams-sonoma.com/products/shun-fuji-santoku-knife/?...

by strangemd 5 years ago

I have a heavy Global cleaver which I have always used for chopping pork ribs, breaking down chickens, etc. I haven't sharpened it in quite awhile, and I was going to do some work on it. The Global...

Don't want cheap $20 stamped steel. Don't want high-end steel because the hardness will mandate an investment in water stones. This cleaver needs to be compatible with my Arkansas stones, Rockwel...

Chinese cleaver chef-knives are known as Chukabocho in the Japanese versions. They are basically the same knives, though significantly refined in the Japanese case. What are the correspondences bet...

I've read and enjoyed all the cleaver posts, and still don't know what I want. I want a meat cleaver--should I go for the Victorinox, or go to Chinatown in NYC next summer and buy a cleaver there? ...