+

Cleaver

Homemade Chinese Food Is Easy with These Essential Chinese Cooking Tools

Chinese takeout is as ubiquitous as pizza delivery in the United States for those of us too tired to lift a finger in the kitchen other than to press reheat on the microwave. Of course, home-cooked...
Layout:

Older Cleavers - Anyone Know Anything About These?

m
by Mothership 7 years ago

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...

Cleaver or knife for winter squash?

Cam14
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 ...

Breaking bones: cleaver? bone saw? technique?

k
by kdkrone 9 years ago

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 ...

Sheath for meat cleaver

rasputina
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...

Asian veggie cleaver vs bone = bad things

k
by knifesavers 7 years ago

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

Antique Meat Cleaver

f
by frogfoot 2 years ago

We have an old meat cleaver with the markings " H. A. Born - Packers Supply Company -- Chicago, Illinois -- 10" stamped on the blade. It has a wooden handle. Just wondering if anyone might...

Help with Cleaver identity

j
by johnnyringo 3 years ago

I came across this at a resale shop. i can make out the following markings. cin'ati o, with the number 2 below it and a number "9" under the 2 The wooden handle has split and was then wrapped ...

Identify cleaver

g
by Gonefishn84 3 years ago

I found this cleaver style knife while metal detecting in Virginia around a known civil war hotspot. It is in pretty bad shape, and appears to be handmade (handle does not look like its from a fact...

Straighten Warped Chinese Cleaver?

k
by KitchenNewbie 4 years ago

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...

CCK cleavers and preventing tang rust

g
by Gareth2 4 years ago

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 ...

chinese cleaver with less curve

r
by ronke 10 years ago

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...

Looking for advice on possibly upgrading my knives.

m
by MamFish7 4 years ago

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....

Chinese Cleaver ID

k
by knifesavers 6 years ago

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

drrayeye
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/?...

Angle of sharpening for heavy cleaver?

strangemd
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...

Carbon steel veggie cleaver

h
by Hiracer 5 years ago

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-Japanese Cleaver Number Correspondences

v
by VitalForce 5 years ago

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...

Is the CCK Small Cleaver still a good deal?

eight_inch_pestle
by eight_inch_pestle 5 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...

cleaver

p
by palomalou 7 years ago

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? ...

Heavy, but not too heavy, cleaver?

g
by geoffolynyk 6 years ago

Hello fellow hounds. I'm hoping you can help me out with a recommendation for a heavy, but not too heavy, cleaver. Lots of details to follow. I use all Western-style knives (Wusthof Classic Ikon...