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CCK 1303

Thu Jan 17, 2013 6:42 pm

I purchased a CCK 1303 from CKTG a few months ago. I'm finding that I almost always reach for it over all of my other knives. This thing takes an edge as well or better than any other knife I have, the blade is thin and it cuts effortlessly.

Does anyone else find themselves in the same situation? I have knives that are 5x as expensive as this thing and nothing in my kitchen beats it in terms of function. These things are incredible!

Re: CCK 1303

Fri Jan 18, 2013 9:38 am

I know what you mean. I do a lot of vegetable prep so my cck is definitely well loved. It certainly flies through every vegetable I throw its way.

My only gripe with my cck is that it doesn't hold its edge very long so I feel like I'm constantly taking it to the stones. On the other hand, it sharpens up super quick and I always like getting some extra practice on the stones.

I must say I do have a sort of "primal" connection with the cck because of its bare bones nature and simplicity. Sounds kinda weird I know, but I'm sure others here have just as strange of feelings about their knives haha.

Re: CCK 1303

Fri Jan 18, 2013 3:02 pm

I've had mine for about a year, and I've used it pretty much every day for heavy veg prep. The taller blade is nice for taller folks (like me) who generally end up stooping over standard-height prep tables. As backwards as it might sound, the weight at the tip really reduces wrist fatigue when you do a lot of chopping or push cutting.

I recommend taking the lacquer off the blade (it will actually form a pretty cool patina, and I found the lacquer causes a lot of sticktion.)
Also, it's a good idea to wax or glue the gaps in the handle, because they'll hold onto moisture when you clean it.
I massacred my tip when I wasn't paying attention one day, so I ended up rounding it out into a sort of massive nakiri. If anything I prefer it this way, since I don't have to pamper the tip so much.

As for the edge retention, I've never had a problem with it. I've kept it at about 15 degrees per side (it really doesn't need to be any more acute, considering how thin the blade is) and I use a smooth steel to touch it up. I've gone about a month before without taking it to the stones.

I would be interested to see what kind of steel they make them out of. It gets ridiculously toothy at around 6000, you can bust tomato skins all day.

Re: CCK 1303

Fri Jan 18, 2013 3:05 pm

<> CED

what did you use to remove the lacquer?

Re: CCK 1303

Sat Jan 19, 2013 12:42 pm

I loaded some coarse flannel up with swarf from a 1000 grit synthetic and buffed it out. It also helped to smooth out some of the rough grind behind the edge. I think the green side of a scrubby sponge would work too, albeit slower, if you just wanted the lacquer off.

Re: CCK 1303

Sun Jan 20, 2013 7:56 am

Which knife I choose depends on what I'm cutting - but yeah - I also love my 1303
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