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Animal-Mother posted:I went ahead and bought the cheap cleaver posted earlier in this thread.  that's a my knifeTake any sharpening thing you want; the knife cheap enough to not worry about loving up if you do it bad. It's also my favorite drat tool for any vegetable or nut or really anything that isn't a protein
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Nov 2, 2018 03:06
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Any suggestions for one of those cheap chinese cleavers on amazon? i want to get one, and would prefer not to deal with waiting weeks from one of the chinese freight sites.
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Nov 5, 2018 19:28
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I got this one. It’s a complete beater but it magically flies through onions with the least resistance of any of my knives, maybe because the sides are rough and bumpy https://www.amazon.com/gp/aw/d/B00018U1J6/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1
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Nov 6, 2018 17:17
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I'd go with one of these (carbon steel). I like the # 3 size. Shipping is hella fast - I think I got mine in three or four days. Lot of other great stuff there too https://www.wokshop.com/newstore/product/vegetable-cleaver/ ross the boss fucked around with this message at 20:00 on Nov 6, 2018 |
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Nov 6, 2018 19:53
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Both of those look pretty much identical to the one from Ali for slightly cheaper depending on coupons and without the wait.
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Nov 6, 2018 20:07
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Steve Yun posted:I got this one. It’s a complete beater but it magically flies through onions with the least resistance of any of my knives, maybe because the sides are rough and bumpy ross the boss posted:I'd go with one of these (carbon steel). I like the # 3 size. Shipping is hella fast - I think I got mine in three or four days. Lot of other great stuff there too Keep in mind that even the #1 sold by Wok Shop is a small-rear end Chinese cleaver/sangdao. I don't still have mine, but I think it was around 210mm (vs around 230 for a CCK KF1301). The #4 is more like 190mm. They're...okay. The CCK cleavers are all workmanlike, no frills but well-made and solid for an inexpensive blade. I think the fit and finish on the SBZs is slightly better, although I think this is only really noticeable on the higher-end stainless `pro' models (that is, the ones that are around US$30 instead of around US$20). The fit and finish on the Wok Shop cleavers is pretty cheap. I don't recognise the brand markings etched on the blade---I still have a #4 and it says it's a #4 sangdao at the bottom, and above that says (I think---it's pretty faint, hard to make out, and my Chinese is basically non-existent) 利顶锋. Li Ding Feng?
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Nov 6, 2018 20:24
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I decided to part out my turkey before cooking it this year. Sharpened my masamoto gyuto before doing it and accidentally sliced clean through a thigh bone while going for the joint. No pressure, just sliced through in one stroke 
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Nov 23, 2018 18:16
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Anyone able to tell if these knives are any good? https://www.shopgoodwill.com/Item/60482290 From a brief google Sabatier isn't guaranteed to mean a lot, and I can't find the specific identifier they list, Sabatier Gastronome.
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Nov 25, 2018 03:07
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That's a cool knife set, old school i think with those bolsters. The price is getting pretty high though. What's shocking is how much the cutco knifes are reselling for. They're the Kirby vacuums of knives.
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Nov 27, 2018 19:59
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Did some research out of curiosity and found this link with some info: https://www.chowhound.com/post/identifying-sabatier-835070 Went and looked at eBay after and I guess if I saw this set on the shelf of a Goodwill for $50 I'd grab it. But with a steel blade braised to an aluminum bolster and tang it would get pieced out in eBay and the money used for something better. 
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Nov 28, 2018 04:58
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I'd like to get my wife a nice knife or two for Christmas. She primarily uses a Chinese cleaver, but she tends to use it for both soft things (veggies) and hard (ribs, frozen meat), and the websites for the nice cleavers (Hencklels, Wusthof, Zhen) recommend against cutting anything hard. Any advice on whether I should go with a good cleaver that could be used for both, a cheaper cleaver (Winco?) for the harder stuff and a nice Santoku for routine cutting, or something else?
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Nov 29, 2018 05:04
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Are D shaped handles handed? I cut with my left hand, and wonder if a D handled gyuto would be ill advised? I’m looking for something 250-270mm on CKTG in the $300 range and a set of stones to keep it sharp.
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Nov 29, 2018 05:09
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I'm a little bit confused as to why people would prefer a cleaver to a laser when cutting veggies but who am i to judge?
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Nov 29, 2018 06:31
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Taima posted:I'm a little bit confused as to why people would prefer a cleaver to a laser when cutting veggies but who am i to judge? yeah you suck
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Nov 29, 2018 06:58
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Ultimate Mango posted:Are D shaped handles handed? I cut with my left hand, and wonder if a D handled gyuto would be ill advised? They are. Get an octogon, oval, or lefty.
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Nov 29, 2018 15:39
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Ultimate Mango posted:Are D shaped handles handed? I cut with my left hand, and wonder if a D handled gyuto would be ill advised? CKTG does tons of custom handles for their knives, particularily a lot of the nicer ones that come to them without handles, so if there's one you absolutely have your heart set on with a D handle there's a chance if you message them that they'll put a different handle on it. I don't know if they've ever done this before, but it can't hurt to ask.
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Nov 29, 2018 17:35
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I picked up one of those $10 carbon steel cleavers and right off the bat it's become my favorite over the $20 stainless cleaver from amazon because it takes a great edge without a lot of work and keeps it better
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Nov 29, 2018 19:06
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Taima posted:I'm a little bit confused as to why people would prefer a cleaver to a laser when cutting veggies but who am i to judge? Cleavers are used exclusively in China. Not sure why but if you know what you're doing you can do pretty fine work with one. I always got the cheapest cleaver I could and it was just for smashing through bones and whatnot. When it's totally hosed up get a new one. The $4 ones I'd pick up in China would snap in half occasionally but, it's $4 and Chinese so what do you expect.
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Nov 29, 2018 20:58
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Grand Fromage posted:The $4 ones I'd pick up in China would snap in half occasionally but, it's $4 and Chinese so what do you expect. To be simultaneously electrocuted and given cancer.
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Nov 29, 2018 21:40
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Submarine Sandpaper posted:They are. Get an octogon, oval, or lefty. Oldsrocket_27 posted:CKTG does tons of custom handles for their knives, particularily a lot of the nicer ones that come to them without handles, so if there's one you absolutely have your heart set on with a D handle there's a chance if you message them that they'll put a different handle on it. I don't know if they've ever done this before, but it can't hurt to ask. Yeah, I probably don’t need anyone to change handles or anything. I’ve been using the same whustoff or henckles or whatever set we got nearly 20 years ago, so anything will be a big improvement.
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Nov 30, 2018 01:34
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Grand Fromage posted:Cleavers are used exclusively in China. Not sure why but if you know what you're doing you can do pretty fine work with one. I just had a cheap chinese knife snap in half while cutting butter last week. lol.
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Nov 30, 2018 02:05
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fart simpson posted:I just had a cheap chinese knife snap in half while cutting butter last week. lol. Nice. Mine at least snapped on bones.
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Nov 30, 2018 02:29
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 Sharp cheddar
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Nov 30, 2018 17:57
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While cutting frozen meat I chipped my friend’s Chinese cleaver. It was a huge chip, but kind of like a mouse hole and just big enough to fit my thumb, so after I told him about it and promised to buy him a new one I put ketchup all over it and pretended I cut my thumb off to his girlfriend
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Nov 30, 2018 18:20
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I've been thinking of upgrading from my trusted victorinox chef's knife and my SO told me she would get me one for christmas. After listening to my knife ramblings for a year or so she had the forethought of letting me pick the knife, and I've been eying the chef's knife from this series: https://www.macknife.com/products/chef-series-set-3-pcs-chef-31 I prefer rocking to straight up and down chopping however, and I'm a bit unsure if that knife is suited for that stuff - it resembles a santoku more than a french chef's knife. Any thoughts?
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Nov 30, 2018 22:07
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Mac is just a japanese brand so they have that profile look. Seems like a rocker to me.
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Nov 30, 2018 22:11
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Submarine Sandpaper posted:Mac is just a japanese brand so they have that profile look. Seems like a rocker to me. Good to know. I'm gonna go fiddle with it next week, here's hoping they have some chopping board I can try it out on.
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Nov 30, 2018 22:17
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Catpain Slack posted:Good to know. I'm gonna go fiddle with it next week, here's hoping they have some chopping board I can try it out on. The tip is pretty low so it might be more of a push-cut type knife, but as long as you handle it you'll get a pretty good idea if it has enough belly to rock the way you want it to.
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Dec 1, 2018 01:41
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Suspect Bucket posted:
Apparently sharper than your knife
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Dec 2, 2018 23:05
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Suspect Bucket posted:
Not made for battoning.
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Dec 2, 2018 23:16
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Catpain Slack posted:I've been thinking of upgrading from my trusted victorinox chef's knife and my SO told me she would get me one for christmas. After listening to my knife ramblings for a year or so she had the forethought of letting me pick the knife, and I've been eying the chef's knife from this series: https://www.macknife.com/products/chef-series-set-3-pcs-chef-31 Upgrade from the chef line to the pro line, get just the paring and 8' chef for the same price as that set. They're definitely push/pull knives though, rocking is doable but not really natural feeling. Speaking of what's the suggested solution to "I want my knife factory sharp and to stay that way". I've been using the trizor xv on cheap victorinox/tojiros and I'm wondering if it'd be a fools errand to use on nicer blades.
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Dec 15, 2018 20:00
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So, I received a Shun Premier Nakiri - it’s a gorgeous knife and if it’ll hold up I’d love to keep it, but, from a long term performance vs cost standpoint should I consider swapping it out for something else? I know a common statement with Shun is they’re only worth it if you buy them less than MSRP, which was the case here — Just a little concerned after reading some of the reviews with chipping, etc. (I have a Victorinox right now for heavier duty / beater knife type work)
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Dec 26, 2018 02:05
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shuns are good. any Japanese knife will have tales of chipping due to being harder. someone here chipped one on a chip.
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Dec 26, 2018 03:18
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I love my Shun, I just don’t cut anything with it that has bones because there’s a 100% chance it’ll chip. However it’s easy enough to sharpen chips away, and otherwise it holds an incredible edge. I’ve never chipped it chopping anything else. I would gladly replace my Wusthofs for Shuns if I had the money.
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Dec 26, 2018 03:35
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emotive posted:So, I received a Shun Premier Nakiri - it’s a gorgeous knife and if it’ll hold up I’d love to keep it, but, from a long term performance vs cost standpoint should I consider swapping it out for something else? I know a common statement with Shun is they’re only worth it if you buy them less than MSRP, which was the case here — Just a little concerned after reading some of the reviews with chipping, etc. (I have a Victorinox right now for heavier duty / beater knife type work) Shuns are great knives and you have misinterpreted the ideal advice.
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Dec 26, 2018 04:50
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Awesome! I will start using it right away, then. I only prep vegetables so I'm not worried about hitting bones or anything like that, and like I said I have a Victorinox for hard stuff like squashes, etc...and if anything does happen it seems like they have a pretty good support system. Now to pick up a knife block... Thanks all! emotive fucked around with this message at 05:10 on Dec 26, 2018 |
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Dec 26, 2018 05:07
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Important knife advice: Use a knife you like using. Whatever it is. Cheap, expensive, forged by a samurai master out of rare metals or stamped in a Chinese factory. Doesn't matter. If it cuts and you like it, use it.
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Dec 26, 2018 18:58
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Shuns are a little overpriced but I’ve had one for over a decade and I still use it daily.
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Dec 27, 2018 04:57
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I sleep in a big bed with my knife
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Dec 27, 2018 04:59
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I've worked with some folks who had Shuns in restaurant kitchens that they weren't gentle with and they held up fine. Maybe you can't quite abuse the poo poo out of them like a Victorinox but I think it's exaggeration to say you need to baby them.
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Dec 27, 2018 08:22
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