We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 19, 2012 11:11 pm
On my never ending quest for knives, I find myself really tempted by the cleaver. It seems like a fun and different knife.
Of course there is the cheap CCK option, however, I'm not a big fan of the look. I like good knives that are attractive. While CCK seems to make a good knife that is, perhaps, even a greater value, it's simply not my jam.
There are some really pretty fancy-pants versions of the cleaver (yup, Takeda, I'm looking at you), but that's significantly more than I would consider spending on a knife that I'm not sure I will use to great effect.
Enter Mark's attractive and affordable option: the Fanatic.
Right now, he has it in stock with 52100, soon, it should be available in stainless. The question: which do I want?
I have knives in both. I like knives in both. Of course, that's a LP of real estate to keep dry and pristine so I wonder about the potential pitfalls of carbon. I recognize that many cleavers are made of carbon steel. I'm not using it in a pro kitchen and I haven't made my carbon blade rust (yet).
What do you, oh wise forumites, suggest? Anything I'm missing?
Thanks as always!
Sat Jun 23, 2012 8:18 pm
The stainless version when it comes back in stock is AEB-L. AEB-L was developed for high edge stability and corrosion resistance. Really It is like a stainless version of 52100 (not literally) with more wear resistance.
Sun Jun 24, 2012 2:06 pm
My wife lets knives drip dry so personally I like the AEB-L version.
Sun Jun 24, 2012 2:39 pm
Any idea when they will be back? It will be the new profile and handle, right?
Sun Jun 24, 2012 5:56 pm
Lamson has these almost done. Yes they will have the new profile and we will offer several handles just like the carbon ones.
The carbon ones are selling really well. I'm glad I did these.
Sun Jun 24, 2012 6:55 pm
Mark "My wife lets knives drip dry so personally I like the AEB-L version."
I don't believe you. After dealing with all those knives...still? I bet she has better skills than you:)
Sun Jun 24, 2012 7:25 pm
She does have better knife skills than me. I know because I bet her last year I could beat her dicing onions and she won. It cost me a month of dish duty....
Mon Jun 25, 2012 5:43 am
Wasn't it longer than a month?
My mother uses an AEB-L Artifex and leaves it wet all the time. No issues so far.
Mon Jun 25, 2012 7:21 am
i never liked to dry my knives like that. i dont like water spots and more importantly i like my knives clean for the most part
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