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Mon Mar 11, 2013 2:05 pm
I recently purchased a Moritaka Supreme 165mm Petty and have been interested in a cleaver for chopping through bone.
Would it be ideal to use the Moritaka Supreme Cleaver for this purpose? I worry about chipping and fractures due to the high carbon metal.
Also, I’ve never sharpened on my own – what would you recommend as there are so many options? I’ve looked at the stones and complementing it with a strop… any suggestions/advice?
Mon Mar 11, 2013 2:08 pm
I wouldn't advise this. The steel they use is aogami super which is a hard carbon steel. Hard steels are not as tough as softer steels and this makes them more prone to chipping.
I would actually recommend a thick carbon steel that uses softer stuff like this cck bone chopper. It's ideal for hacking though just about anything in the kitchen.http://www.chefknivestogo.com/cckbonechopper.html
I would reserve the Moritaka for vegetables and boneless meats.
Mon Mar 11, 2013 6:31 pm
Softer thicker carbon or stainless...
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