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 threadhttp://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,