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 Post subject: CCK 1303
PostPosted: Fri Jan 18, 2013 12:42 am 

Joined: Tue Jun 05, 2012 8:56 pm
Posts: 68
Location: Augusta, Ga
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!


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 Post subject: Re: CCK 1303
PostPosted: Fri Jan 18, 2013 3:38 pm 

Joined: Thu Nov 15, 2012 12:35 am
Posts: 64
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.


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 Post subject: Re: CCK 1303
PostPosted: Fri Jan 18, 2013 9:02 pm 
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Joined: Thu Apr 26, 2012 10:49 pm
Posts: 20
Location: California
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.


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 Post subject: Re: CCK 1303
PostPosted: Fri Jan 18, 2013 9:05 pm 

Joined: Thu Nov 15, 2012 12:35 am
Posts: 64
<> CED

what did you use to remove the lacquer?


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 Post subject: Re: CCK 1303
PostPosted: Sat Jan 19, 2013 6:42 pm 
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Joined: Thu Apr 26, 2012 10:49 pm
Posts: 20
Location: California
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.


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 Post subject: Re: CCK 1303
PostPosted: Sun Jan 20, 2013 1:56 pm 

Joined: Mon Sep 10, 2012 7:12 pm
Posts: 52
Which knife I choose depends on what I'm cutting - but yeah - I also love my 1303


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