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 Post subject: Home Kitchen Cleaver Challenge
PostPosted: Sun Sep 23, 2012 11:00 pm 

Joined: Sat Sep 01, 2012 6:00 am
Posts: 14
I recently got a CCK 1303 Cleaver from Mark. What a diamond in the rough!

This little beauty took the place of an old battleship of a cleaver that I could not use effectively anymore due to hand/wrist impairment. The old hulk weighed in at around a pound. The little CCK beauty is a little over 9 ounces and is beautifully balanced and very handy for me.

I have read where Chinese kitchens run on just cleavers and pettys. Hmmm. Then I watched some old Martin Yan videos. More Hmmm!

I gave myself the challenge of putting all my knives away and just leaving out the CCK 1303 and a Tijiro 120mm Petty (I should have got the 150) and a Victorinox bread knife (I bake a lot of crusty bread).

Food prep and meals for two of us haven't skipped a beat. The kitchen and prep runs fine.

Tonite, I tried cutting a spaghetti squash in half just for fun with two of my regular good quality knives. Push, push, grunt, strain, no deal. Put the CCK on the squash - Blammo, cut in half like nothing!

I tell you guys, cleavers rule!

I am issuing the same challenge for you other home cooks as I did myself. If you have a great cleaver, try the one week challenge of a petty and the cleaver. See how it works for you.

Have fun... Ragamuffin


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 Post subject: Re: Home Kitchen Cleaver Challenge
PostPosted: Tue Sep 25, 2012 3:30 pm 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
I could use a CCK1303 in conjunction with nothing else in a professional setting and be fine. It's a wonderful design, something China should be more proud of.



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Eamon Burke
http://burkecutlery.com
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 Post subject: Re: Home Kitchen Cleaver Challenge
PostPosted: Wed Sep 26, 2012 6:43 am 
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Joined: Sun Apr 22, 2012 6:27 pm
Posts: 749
Location: Herentals, Belgium
I only use a cleaver and a petty in my kitchen.

Petty is usually a 150 Moritaka AS, the cleaver changes all the time.



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Michiel Vanhoudt

Belgian Sharpening
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 Post subject: Re: Home Kitchen Cleaver Challenge
PostPosted: Thu Sep 27, 2012 7:26 pm 

Joined: Sat Sep 01, 2012 6:00 am
Posts: 14
Thanks for chiming in Eamon and Michiel. I was beginninging to feel a bit foolish and alone in my statements.
However, after more than a week, my CCK cleaver and Tojiro petty are doing all the work around here (other than my serrated Victorinox for bread slicing) without skipping a beat. I slice, dice, chop, julienne, scoop up food and slap garlic silly with that CCK. Now, I'm casting covetous eyes on other cleavers!

Some folks might say, "Yeah, but you are only an amateur in a home kitchen. But, you Eamon and Michiel are saying that a cleaver and petty will work for anyone.

Give it a try guys, it's fun to learn with it and I stand by my suggestion to give it a try for one week.


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