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Cleaver
Breaking bones: cleaver? bone saw? technique?
Butcher shops are a few and far between these days, at least where we live. I have a renewed interest in making stoc...
Sheath for meat cleaver
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...
Asian veggie cleaver vs bone = bad things
We talk about it a lot here are pics. Just don't do it! Buy a legit bone cleaver in that asian market. Jim
Cleaver or knife for winter squash?
The 8" Chef's knife often gets stuck when cutting into acorn squash or other hard winter squash. Half the time I end...
Older Cleavers - Anyone Know Anything About These?
I recently bought these two cleavers at an antique/flea market. I don't have any knowledge of cutting tools or cleav...
Antique Meat Cleaver
We have an old meat cleaver with the markings " H. A. Born - Packers Supply Company -- Chicago, Illinois -- 10" sta...
Help with Cleaver identity
I came across this at a resale shop. i can make out the following markings. cin'ati o, with the number 2 below it a...
Identify cleaver
I found this cleaver style knife while metal detecting in Virginia around a known civil war hotspot. It is in pretty ...
Straighten Warped Chinese Cleaver?
I bought a bunch of small slicers(桑刀)from Chefsmall.net a few months ago. One came out curled to one side (warped) a...
CCK cleavers and preventing tang rust
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 po...
chinese cleaver with less curve
I have a carbon steel Chinese cleaver I bought probably 40 years ago in LA Chinatown. It has a standard 8" x 3.25" ...
Looking for advice on possibly upgrading my knives.
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 h...
Chinese Cleaver ID
This one bugs me. I have seen the #3 cleaver type before but I am blank on who it is. Chem?
Shun Fuji vs. Miyagi Birchwood SG2 7" Santoku
The outrageously priced Shun Fuji 7" and comparably overpriced Miyagi Birchwood Santoku 7" are suddenly available for...
Angle of sharpening for heavy cleaver?
I have a heavy Global cleaver which I have always used for chopping pork ribs, breaking down chickens, etc. I haven't...
Carbon steel veggie cleaver
Don't want cheap $20 stamped steel. Don't want high-end steel because the hardness will mandate an investment in wat...
Chinese-Japanese Cleaver Number Correspondences
Chinese cleaver chef-knives are known as Chukabocho in the Japanese versions. They are basically the same knives, tho...
Is the CCK Small Cleaver still a good deal?
Was thinking about ordering this cleaver based on the strong recommendations from chowhounds over the years. However,...
cleaver
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...
Heavy, but not too heavy, cleaver?
Hello fellow hounds. I'm hoping you can help me out with a recommendation for a heavy, but not too heavy, cleaver. Lo...