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 Post subject: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 6:27 am 

Joined: Mon Jun 18, 2012 11:41 am
Posts: 8
1. Are you right handed? - i am a lefty....[color=#FF0000][/color]
2. What type of knife are you interested in (gyuto, nakiri etc..) - vegetable cleaver (i dont need it to handle bones)
3. What size knife are you looking for? - BIG ASS KNIFE
4. Do you prefer carbon or stainless steel? - if someone could provide a link on how to care for carbon steel i would love to try it
5. Do you prefer a western handle or a Japanese handle? - japanese
6. How much did you want to spend? - thats where i have some trouble, it hass to be enough to get a good knife but not so much that my wife will use it on me :D , i would take suggestions up to 600$ and then figure out what i can get away with
7. Do you know how to sharpen? - not well, i have an edge pro with chosera stones so i will hopefully get better at it with time

Any help would be greatly appreciated.


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 Post subject: Re: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 2:25 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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I don't know of a link of how to care for carbon steel, so:

Wash it and dry it quickly after use. How quickly somewhat depends on which knife. Some knives are clad in a very reactive cladding material and can rust rather quickly if not properly washed and dried.

However, that's really it.....just wash and dry.

I'm not a cleaver fan....can't stand using them really.

However, I've seen my fair share and Takeda makes a very nice cleaver:

http://www.chefknivestogo.com/takedacleaver.html



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 Post subject: Re: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 3:01 pm 

Joined: Mon Jun 18, 2012 11:41 am
Posts: 8
Thanks Adam!


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 Post subject: Re: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 4:10 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
I personally enjoy Chinese cleavers. I find they have some really good utility in the kitchen and with enough practice you can do pretty much anything in the kitchen except for stuff one would need a paring knife or actual cleaver for, just like a standard chef's knife. They also have a large enough blade to be a very effective ingredient scoop, even more so than most large knives. Keep in mind that while they work well for chopping and push cutting, they don't work so well for rocking as they have no belly like you find in a majority of Japanese knives.

Have a look at the CCK page to drool over some nice looking cleavers: http://www.chefknivestogo.com/cckcleavers.html

A lot of them seem to be out of stock right now, so they do seem popular. lol Plus they are rough and rustic looking as well, and I like that personally. The price is good as well so you might not feel too bad about being a little rough with them. lol I also like the looks of the butcher's knife on that page as well... talk about a big ass knife! lol ;) That one looks like a serious heavy duty cutter, but not something for everyday use. They also have cleavers that look like they can handle bone as well... namely the one named "Bone Chopper". O.O

If I were to get one of them, I'd probably go with the Custom CCK 1303 w/ Custom Handle: http://www.chefknivestogo.com/cucck13cl.html

It is 1.9mm thick at the spine, so it is a pretty thin blade and should be fairly thin behind the edge to handle most tasks easily and get very sharp. It also has the custom handle so it looks that much better and the tang is most likely sealed in the handle much better than a standard Chinese cleaver is.

Then if you need a cleaver that can handle bone and really hard stuff, get the bone chopper or the butcher's knife. However if you are a home cook you likely don't deal with having to cut bones much if at all.


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 Post subject: Re: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 5:07 pm 

Joined: Thu May 10, 2012 9:21 pm
Posts: 449
I would start with a cck 1303, to see if you like it. At only 45 bucks it does not sting real bad if you end up not liking it.

if you like it then you can start going for the Takeda


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 Post subject: Re: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 5:28 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
Kaleb has a good point. Start with the cheaper 1303 if you don't know you like Chinese cleavers yet : http://www.chefknivestogo.com/cckcleaver2.html

I made my recommendation on the basis that I know I like them and would be willing to spend extra for Isaiah's handle. ;) lol

The blade on both would be identical so performance would be as well. The only difference is the handle.

Once you know you like the style for sure you can feel safer going for the Takeda and not waste a whole lot of money on a knife style you might not like.


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 Post subject: Re: Looking for a cleaver
PostPosted: Tue Dec 10, 2013 8:40 pm 
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When I think Bad Ass cleaver 3 come to mind:

Sugimotos are the best selling cleavers made in Japan and they're excellent. Check out their #7. It's a bad ass knife: http://www.chefknivestogo.com/sucl7.html

The Takeda is a great knife as well. Their cleavers are thin and really well done. http://www.chefknivestogo.com/takedacleaver.html

Moritaka makes an excellent one as well: http://www.chefknivestogo.com/moritaka5.html



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 Post subject: Re: Looking for a cleaver
PostPosted: Wed Dec 11, 2013 7:42 am 

Joined: Mon Jun 18, 2012 11:41 am
Posts: 8
Thanks for the help guys!
i think im going to start with a cck and if im alive after a month i'll try to go for the sugimoto or takeda


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