I've been reading alot on this forum, and very motivated to up my game when it comes to home cooking.
I had a question regarding a starter Chinese cleaver, and am comparing the CCK Small Cleaver and Zwilling J.A. Henckels. They are both priced at $79.95, hence would appreciate any experience or input on which of the two to go for.
Thank you so much for your response and the link! This'd be a great starter knife for me
In terms of caring for it, any special tips? Should I apply mineral oil (or as some suggest, vaseline) whenever I store it?
Also how do you store your knives - on a magnetic strip on the wall, or some holder?
Use the knife regularly. After use rinse with HOT water, dry. Do this ASAP when you are done cutting. It should build a patina in no time and become less reactive. I don't oil knives I use regularly, only for long term storage.
If you do see rust starting hit it with some 3000 grit wet/dry sandpaper.
For storage.. it's such a wide blade that it is hard to pull it off my magnetic wall rack.
One thing with Chinese cleavers ( I have four) what is it's purpose....most of them are used for veg.....but if you get a heavy cleaver then you can go through bones etc.....I love my heavy cleaver by CCK but I use a nakiri for veg (total personal preference)
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