cleaver believer

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While I am rehandling my gyutos and vintage carbon chefs knives ( a slow process for lack of free time), I've been using a $10, no name, carbon steel chinese cleaver just about exclusively for two weeks.

I'd say I can accomplish 99% of kitchen tasks with a cleaver and itinomonn wa butcher.   I might even be 20%+ more efficient with the cleaver.  So why do I have thousands of dollars in knives...

Anyway I think I'm becoming a cleaver person.  I have a CCK 1303 coming tomorrow and a thai brand, Aranyik, also on the way. 

I'll post reviews when they get here

Here's a pic of the thai one...

 
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So the CCK arrived. It's as thin as they say.  Spine and choil are rounded out of the box.  Great for veg but unfortunately the lightweight makes it useless for mincing meat with double cleaver technique.

 
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I would never have guessed the CCK was so nicely thinned.  If I did a lot of rough-cutting of veggies I'd probably think a cleaver neat also.

So when's the for-sale list going up?

Rick
 
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I have used Chinese cleavers for years. Not only do they cut  great but hey can be used to make pallards from chicken breast and  also used for pounding veal cutlets .It can also be used as a spatula in a pinch. Just make sure you get one of the proper weight
 
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Basically I like this CCK 1303 as a "laser" more than my Konosuke 210mm white steel gyuto that I paid 3x more for.

Seems to be less reactive too.
 

phatch

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I have a cheapo Forschner cleaver I really enjoy. Also very thin, but not that thin. Has a pointy corner I need to file down a bit. 
 
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If I did a lot of rough-cutting of veggies I'd probably think a cleaver neat also.
It's for so much more than rough cutting:


In fact for precision cuts that need to be repeated, it's a lot easier.  Try doing this stuff with a chefs knife.  It's the same reason that for totally uniform soba noodles, they use a menkiri.
 
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I have done those <1mm horizontal cuts in large onions with a [relatively speaking] dull suji, but not with consistent uniformity of thickness like that.  But even speaking apples to apples as far as edge goes, I can see how having a cleaver you can grab mid-spine and push straight through with would be an advantage in some applications requiring finesse.  But for fine slicing the like of celery and shallot I prefer a suji over anything taller.

Rick
 
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KF1303. I got it for $50 new, which is a good deal these days; CKTG has it at $70. Im going to get the 1301 (longer) and give this one to my mom.
 
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Very cool. I never would have guessed that was you. Ha

I spent an afternoon with Martin Yan a few years ago. Another cleaver master.
 
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I've been rocking one for a couple weeks now. Great on veggies and pretty much everything I'm required to do at my work. Awesome to see there are people who actually prefer a cleaver
 
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Very cool. I never would have guessed that was you. Ha
 
Nor I, always thought Millions was an old white guy like myself after having mentioned a while ago about having to cut back on BBQ per the doctor's orders.  Or am I getting you mixed up with someone else?  Old white guys do that.

Rick
 
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I have that same Thai cleaver I bought back in March off a guy peddling knives out of the back of his pickup bed in a little village south of Chiang Mai, Thailand. It has become my favorite slicer/dicer blade for Thai cooking. I tend to match my cleaver to the country the dish is from so I have several dozen knives I've picked up in China and if I'm doing Sichuan its going to be a different chopper in my hand.
 
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Mine is fairly thin but I know they make that pattern in all sorts of blade thicknesses. I brought back a couple of smaller ones with thick spines I've been using on chicken bones when making broth.
 
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I use a 4 pound hammer in breaking up bones for stock, and it's the only accessible way I have of reducing cow bones.

I used to use a heavy cheap chefs sharpened to 60deg inclusive, but it made a mess of the poly board so I then got the brilliant idea of putting the hammer to use.  Added benefit is that the chicken bones don't go flying as much as with the knife.  For the cow bones I have a nice piece of granite ledging outside to beat on.

As with the knife I wear goggles, best to be safe when things are flying around.

Rick
 
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poly boards and bone chopping certainly don't go well together. I have a 4-inch thick round Boos Asian style chopping block I use when I've have big jobs to do. Cattle bones are little out of my league but I spend most of my time on Thai, Chinese and Viet dishes.  
 
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