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attention chefs

Rymerpt

Rymerpt

I'm in the market for a cleaver.
I really have very lttle experiance with them.
I want to be able to chop better and usually use a chefs knife.
What's good and what should I pay.


Thanks for the advise.

Rymerpt
 
Not really a china town, but we have a little Siagon. Big asian area. Not so much Chinese. What would I look for?
 
All those "home" stores sell woks and cleavers. A pretty hefty cleaver for ten bucks. Or go to Bed Bath and Beyond and get a good one.
 
what do you need a cleaver for? if you want a good chef's knife i could give you that but a cleaver? like are you butchering whole big animals and bones or something? Maybe to chop up a duck but i cook a lot and don't own a cleaver. maybe a mallet and a duller knife to get through harder things
 
Its all a personal choice. Go to the saigon store and put the cleaver in your hand and so which one feels the best. I have a few cleavers- small, medium and large in both carbon steel and stainless. I have several chef's knives in  German Chinese and Japanese. I'm also a fan of the Nakiri knives for vegetables. I have a few different ones that I use. Its fun to try different things with knives and see what you like using best. 
 
BigB said:
what do you need a cleaver for? if you want a good chef's knife i could give you that but a cleaver? like are you butchering whole big animals and bones or something? Maybe to chop up a duck but i cook a lot and don't own a cleaver. maybe a mallet and a duller knife to get through harder things
Click to expand...

I don't really need one, but I love to cook and want to expand my knife collection. I ask you folks because I respect your talents and want to CUT right to the chase.


Boss,
Will a 10 dollar cleaver hold an edge or is it just crap?
 
I like the Chinese style ones. They are cheap, stainless, and one piece. No wood or plastic. Chinese restaurants use them.
 
They look like this:
chinese_cleaver.jpg

 
Also I found this forum post:
http://www.kitchenknifeforums.com/showthread.php/5319-Discourse-on-why-I-love-Chinese-Cleavers-re-post
 
 
 
This is the knife I suggest to use. I have one and it's amazing, especially for the price. It's all you need, just don't cut yourself! If you're interested in expanding your knife horizons, I'd suggest a japans knife if you're alright with using a stone to sharpen 
winland said:
 
The show "America's Test Kitchen" rated this as best chef's knife and it is under $50
Victorinox Fibrox 8-Inch Chef's Knife
 
Click to expand...
 
     I've had a Dexter Russell veggie cleaver for about 15 years and I love it. My dad got if for me for a Christmas present because he liked and used his so much.
     It has been my go-to knife in the kitchen for as long as I've been cooking. Great balance, holds an edge and the wooden handle is really easy to grip even when it gets wet.
 
http://www.amazon.com/Traditional-S5198-Chinese-Wooden-Handle/dp/B004NG9B52/ref=sr_1_2?ie=UTF8&qid=1414874224&sr=8-2&keywords=dexter+russell+cleaver
 
The Hot Pepper said:
I like the Chinese style ones. They are cheap, stainless, and one piece. No wood or plastic. Chinese restaurants use them.
 
They look like this:
attachicon.gif
chinese_cleaver.jpg
 
Also I found this forum post:
http://www.kitchenknifeforums.com/showthread.php/5319-Discourse-on-why-I-love-Chinese-Cleavers-re-post
 
 
Click to expand...
I've had that cleaver since 1975.
 
Also the victorinox 8inch chefs knife is one of the best buys for a decent knife. I bought one a year ago and love it. I also picked up the 5in mini chefs knife as well.
 
SavinaRed said:
I've had that cleaver since 1975.
Click to expand...
 
Boom!
 
I don't have mine anymore. But I will soon. This thread makes me miss it.
 
I'll show you mine.

I got this one for $10 on an Indian Reservation, 100 miles North of Vancouver BC. Cheap, pitted, hand made. And I lve it. The guy made the handle out of Alder wood, and the shape of it is so comfortable for whacking. Whacking Phoenix. Hahahahahaha

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