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03-20-2019, 10:46 PM
(This post was last modified: 03-20-2019, 10:47 PM by grepper.)
Now days I wouldn’t worry about country of origin so much as the shape of the blade, size, weight, composition and shape of the handle. Currently China, like any other country, produces everything from excellent to crap, but for something like a cleaver as long as you like it’s specs your chances of getting a fine product from China are good.
Personally I would avoid knives made in Pakistan, but made in China blades are most likely fine. Of course there are always going to be exceptions but Chinese products can be a good deal as their labor costs are lower.
If you get one, please let us know what you think!
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As seen in the video provided by Sam, cleavers allow one to keep their fingers well away from the edge.
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I like and use Chinese Cleavers - and their Japanese derivatives.
Chinese cleavers are more variable in style.
Chan Chi Kee makes a wide variety of them from delicate veggy cleavers to cleavers for splitting pig skulls in half or slitting pig's throats.
The Japanese cleavers use far better steels - Hitachi White steel, Aogami super, etc. These take and hold far better edges but are more delicate. Favorite brands include Moritaka, Takeda, Sugimoto, etc.
Chinese cleavers will dent a bit more easily but sharpen easily with anything from a steel to stones to belts. I typically get them sharpened to a convex edge to at least 2k grit. Japanese ones can take edges easily exceeding 16,000 grit and above.
Hope this helps a bit.
the cutting technique is also a bit different. The weight of the cleaver allows for a downward cut mostly on the cleaver's own weight, so the effort is primarily a lifting motion. Cleavers also excel in letting you remove cut food easily from a cutting board in few motions.
https://www.youtube.com/watch?v=lR1wnFIDglQ
[video=dailymotion]https://www.youtube.com/watch?v=lR1wnFIDglQ[/video]
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Ken
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I like the sound of this Mr. ken123. I found them at Chef's knives to go. Do you think that one of the small cleavers would be good enough to get my feet wet?
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Yes that would be perfect to start. Go for carbon over stainless.
You can also look in Chinese restaurant supply places too if there is one near you and save a few bucks.
https://www.youtube.com/watch?v=1Mb141e3vt0
This is a good video showing Chinese Iron Chef Chen Kenichi using a Sugimoto cleaver to create some more complex dishes.
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Ken
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Thank you much Mr. ken 123. I found a carbon steel the same size on Amazon for quite a bit less money and should have it tomorrow. I'll post a picture when I get it. Looks like fun to me.
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I am a complete hack in the kitchen. I am not being faux-modest; I burn most everything and am definitely not a foodie. But I like tools, and knives/cleavers are tools.
I have a Chinese cleaver, a CCH from chefknivestogo. I thought I would like the cleaver form factor more than a big knife, but a 10” chef’s knife wins for me. I do think the cleaver is faster to handle than, say, a 7” santoku, but a 10” chef’s is somehow very nimble and efficient for me for cutting anything.
But. I am a hack. Remember that.
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You are a hack Mr. carbon? I'm a hack. I'll out hack you anytime, anywhere. Here's my new cleaver.
Its a bigger chunk of iron than I expected. The edge wasn't too bad. Measured 205 out of the box and after a little additional burr removal measured 162 - 178 at three different points. 162 ought to chop up a cucumber. Haven't cut anything other than test media so far but am anxious to do some slicing and dicing with it.
I've bounced my knuckles off of many a cutting board and with hardly a doubt those days are over with this design. Thanks for the tip ken123. I'm looking forward to trying it. As I said, its a chunk of iron and already my thoughts are turning to smaller and lighter/thinner versions. This one would take a couple of fingers off while your hand was still in your pocket.
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That's a substantial looking piece Bud! Thanks to ken123 for reviving this thread. It seems that most new cutting edges can benefit from additional burr removal efforts. Your cleaver appears to be no different than most.
