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 Post subject: Fanatic Cleaver. Is AEB-L any good?
PostPosted: Mon Jul 01, 2013 7:28 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi,
I am interested in buying a Richmond Fanatic Thin Cleaver with the maple saya (total $179.90). The item number on the knife is "Fanatic Thin Western." I am not a fanatic about knives by any means, as you apparently are.

However, I enjoy cooking and have used cleavers as my main knife in the kitchen for almost 20 years. But my cleavers are nothing special, and I thought it might be time to upgrade to something more fun to use.

The Thin Cleaver caught my eye because of its thin blade and AEB-L stainless steel. I also like that it is a bit shorter than a typical 220mm cleaver, and I love that it is made in the USA.

However, I have a couple questions related to its thinness & type of steel:
1) Do I need to be careful what I cut with it? I'm certainly not going to be cutting bones or anything like that, but will it cut tough, fiberous items such as ginger root without deforming?
2) Will I be able to use the side of the blade to mash garlic cloves and pieces of ginger without worrying about somehow hurting it? (I.e., hold the blade parallel to the cutting board and press down with the heel of my hand)

I guess most of my worries stem from this thread
http://www.knifeforums.com/forums/showp ... t/1114907/
where an individual talks about "plastic deformation" and "edge deformation" when using knives made of AEB-L. I don't pretend to understand more than half of what they're arguing about, but it raised concerns with me.

Thanks for your help,
Jim



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Mark Richmond
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 Post subject: Re: Fanatic Cleaver. Is AEB-L any good?
PostPosted: Mon Jul 01, 2013 7:31 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi Jim,

Yes it's really good steel and pretty ideal for kitchen knives.

This cleaver is mostly used for veggies and meats without bones. Thin cleavers are all like this. Smashing garlic is no problem.



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Mark Richmond
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 Post subject: Re: Fanatic Cleaver. Is AEB-L any good?
PostPosted: Mon Jul 01, 2013 9:38 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
Many, many great knives are made using AEBL. It's a really nice kitchen knife steel.



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 Post subject: Re: Fanatic Cleaver. Is AEB-L any good?
PostPosted: Tue Jul 02, 2013 9:12 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2861
Location: CT
Yeah, the Fanatic Cleaver is not for cleaving bones or hacking up frozen foods, so the post that you refer to isn't really applicable. It is a thin veggie/boneless meat prep knife, not a butchers cleaver. I have used numerous knives in AEB-L steel and I like it very much. You have to remember that a kitchen knife is ground/used differently than a survival knife and different than a sword or pocket knife. AEB-L is awesome in kitchen knives.


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 Post subject: Re: Fanatic Cleaver. Is AEB-L any good?
PostPosted: Sun Jul 14, 2013 2:24 pm 

Joined: Sun Jul 14, 2013 1:41 pm
Posts: 4
Hi,
Thanks for the feedback! I really appreciate it. I just completed ordering online and I am looking forward to using my Richmond cleaver. :D
Jim


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 Post subject: Re: Fanatic Cleaver. Is AEB-L any good?
PostPosted: Mon Jul 15, 2013 1:59 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
i would love a video review of this


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