Are There Any Decent Heavy Cleavers?

M

munk

Joined
Mar 22, 2002
Messages
15,742
Kitchen cleavers. 2lbs and 8" long blades: Where are they?

I recently ordered a Chinese Cleaver from Chef's depot. Here's a little tale that will remind many of you what life is really about. The cleaver arrived; the handle was rough, but who cares? The edge was hard, and I should have stopped right there!! But nooooo. While sharpening it, I noticed the blade was bent slightly. I sent if back of course- we don't like slightly bent blades, right?

Except this was from China. I should have known these would be up and down in quality- the replacement they sent was not bent- but boy did it have a soft edge. It took all of 30 seconds to sharpen.

I got this from Chef's Depot.They treated me right by enclosing a German boning knife in the return package. I'll call them and ask them what they can do.

I'm going to beg for my bent cleaver back.

But this brings me to the present- who does make a decent heavy cleaver?
For breaking bones and slicing meat- not so much the vegitable slicer.


thanks,

munk
 
Hey Guys..

How about this one...?

Jeff Diotte Combat Cleaver (DCC)

dcc.jpg


Solid S30V canvas Micarta handles
Sweet Eh !

ttyle

Eric....
 
I guess when they say 'all purpose' they mean it; for pesky terrorists, sociopaths, or even burying the blade into the head of the occasional Mt Lion, that is one cleaver that could do it. I think you might tire on vegies in the house, though.


I learned this from Chef's Depot- Yes folks, these are chinese cleavers!! They will send me my old hard edged one and I will send my too soft one back. They've treated me well.

munk
 
Dexter-Russell is a good call, as is Lamson knives(www.lamsonsharp.com) for a nice heavy cleaver at a good price. Most of the bigger knife companies make heavy grade cleavers, but you don't see them because of the cost($100-300).

My mom spoke to the butcher once about this, and he said most of the old-time cleaver work goes to the saw, now. I've seen nice cleavers in thrift shops and on Ebay for very cheap($15-20). Foster Bros. and Briddell were popular brands.
 
I don't personally want any of my heavy duty chopping tools to be hollow ground. Even if the very edge is thick enough to prevent chipping or bending, the whole edge can still get ripples that extend up a half inch into the meat of the blade. Convex ground by far makes the most sense for something like this.

I have an old butcher's F. Dick cleaver, and my dad has a nice old one that was clearly hand forged from Heinrich Boker. We use both for butchering hogs and deer each year, and they are just the ticket on frozen meat.
 
Good news from Chef's Depot- they'll send back my slightly bent cleaver and I'll send them the soft one. I spoke to one of the owners on the phone- Ed- very nice guy. When a place treats the customers right- I remember.

So I'll have a large cleaver with a fairly hard edge.

I'll take a look at Old Hickory.


I didn't think anyone was making a classic heavy cleaver in the US anymore.


munk
 
My favorite cleaver is a Giesser from Germany.
It weighs in at 2 lbs. I bought it from Chef Depot a few years ago, it cost over 100.00 but I think it was one of my best buys, love it.
Giovanni[/I] :cool:
 
That may come to pass. Tools are funny. You don't always have to have the best to do a great job. But if you do the job often enough, you're going to want a tool that shows it and helps you along the way.

So I may not have to break many Steer, Elk, Deer, or Lamb bones with a cleaver. We'll see. I never had one before!

On a side note, on pure knife metal love appreciation wavelength- let's face it: A HUGE MEAT CLEAVER IS A LOVELY THING!

I'm so tired of my piddley Chicago Cutlery, 6" we-wouldn't-want-to -actually hurt-anything-cleaver.

munk
 
You must log in or register to reply here.
Back
Top