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Chinese Cleaver - CCK Small or ZWILLING J.A. Henckels

4K views 4 replies 3 participants last post by  Jason Drückenmiller 
#1 ·
Hello everyone,

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!
 
#3 ·
Dear millionsknives,

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?

Thanks again.
 
#4 ·
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.

-I keep it in a custom block for cleavers. https://cheftalk.com/threads/custom-knife-block.89847/#post-540670
-You can also just get a knife guard and keep it in a drawer.
-Or a cleaver stand? I'm not recommending this, just to show https://www.chefknivestogo.com/weclst.html . You can make something like that yourself for $2 or free if you have scrap wood.
 
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