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 Post subject: Chopping though bone with a Moritaka AS cleaver
PostPosted: Mon Mar 11, 2013 8:05 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7670
Location: Madison Wisconsin
Hi,



I recently purchased a Moritaka Supreme 165mm Petty and have been interested in a cleaver for chopping through bone.



Would it be ideal to use the Moritaka Supreme Cleaver for this purpose? I worry about chipping and fractures due to the high carbon metal.



Also, I’ve never sharpened on my own – what would you recommend as there are so many options? I’ve looked at the stones and complementing it with a strop… any suggestions/advice?



Thanks,



Eddie



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 Post subject: Re: Chopping though bone with a Moritaka AS cleaver
PostPosted: Mon Mar 11, 2013 8:08 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7670
Location: Madison Wisconsin
Hi Eddie,

I wouldn't advise this. The steel they use is aogami super which is a hard carbon steel. Hard steels are not as tough as softer steels and this makes them more prone to chipping.

I would actually recommend a thick carbon steel that uses softer stuff like this cck bone chopper. It's ideal for hacking though just about anything in the kitchen.
http://www.chefknivestogo.com/cckbonechopper.html

I would reserve the Moritaka for vegetables and boneless meats.



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 Post subject: Re: Chopping though bone with a Moritaka AS cleaver
PostPosted: Tue Mar 12, 2013 12:31 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 625
Good advice!

Softer thicker carbon or stainless...



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