Good Quality Chinese Cleaver Suggestions

mildot326

mildot326

Joined
Jan 2, 2007
Messages
376
So I'm thinking on picking one up? A quick internet search says Dexter and Martin Yan, or Henckel's? are G2G?
The Dexter is $25, good modest investment?
Thanks
 
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Chefs Knives Togo - CCK Small Cleaver. Note 214mm (8") length, ain't small after all. Just force patina it with warm vinegar.
 
mildot326 said:
How does this stack up against the Dexter and the Victorinox Chinese cleaver?
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CCK has higher hrc & can yield hair whittling edge. I sharpened a Victorinox CC, steel is soft thus roll easily when bevel angle is below 36* inclusive. I like a veg/protein cleaver profile as a tall & long nakiri, which can take sub 30* angle. Hopefully I run into a Dexter CC sometime in the future.

mildot326 said:
But if you miss, you had better miss very well. Whoever double-crosses me and leaves me alive, he understands nothing about Tuco. Nothing!
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Nothing eh... dig:)
 
Thanks, I read some reviews, and you answer is very "tech" nonetheless I went with the CCK.
What is the "sharpening angle" for this type of cleaver? I have a Wicked Edge that I use for my kitchen knives.
 
mildot326 said:
Thanks, I read some reviews, and you answer is very "tech" nonetheless I went with the CCK.
What is the "sharpening angle" for this type of cleaver? I have a Wicked Edge that I use for my kitchen knives.
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Inclusive 24* to 30* depend on usage. Edge is very stable at 30*, hardly roll when slightly deflecting from bones. I sharpen (mostly touch-up) a few of these knives for relatives every 3 months or so, either via 1 minute with slotted paper wheel or a few minutes with 1K + 5K stones. Just add a not-so-micro-bevel (1 to 2mm) 50* if they want to hack through some bones however for that job, I recommend using a softer Victorinox/Henckel standard cleaver where edge would roll & dent instead of roll or chip using Vegetable CC.
 
bluntcut said:
Inclusive 24* to 30* depend on usage. Edge is very stable at 30*, hardly roll when slightly deflecting from bones. I sharpen (mostly touch-up) a few of these knives for relatives every 3 months or so, either via 1 minute with slotted paper wheel or a few minutes with 1K + 5K stones. Just add a not-so-micro-bevel (1 to 2mm) 50* if they want to hack through some bones however for that job, I recommend using a softer Victorinox/Henckel standard cleaver where edge would roll & dent instead of roll or chip using Vegetable CC.
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No bones, and thanks for helping me make an informed choice. Very good info.
More to follow. :)
 
Hacking through bones isn't work meant for a Chinese cleaver--they're more like a chef's knife than a western cleaver in their intended range of use.
 
It is a western myth that Chinese cleavers are all soft material slicing knives. To start with, in China cleavers come in many different weights for various uses up to and including chopping through major pork and beef bones. The average home cleaver in China is a medium weight model that will both handle light poultry, waterfowl, fish, and pork rib bone chopping as well as the normal vegetables or boneless cuts. Chinese prefer many chicken and pork dishes "bone in" so chopping small bones is important.
 
Sidehill Gouger said:
It is a western myth that Chinese cleavers are all soft material slicing knives. To start with, in China cleavers come in many different weights for various uses up to and including chopping through major pork and beef bones. The average home cleaver in China is a medium weight model that will both handle light poultry, waterfowl, fish, and pork rib bone chopping as well as the normal vegetables or boneless cuts. Chinese prefer many chicken and pork dishes "bone in" so chopping small bones is important.
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I stand corrected! Thanks for the info!

Most of the so-called "Chinese cleavers" I've seen were put out by Western companies (Vic./Forschner, Henckels, Wusthof, etc.) so they were far from "authentic." :)
 
have you looked at an "OLD HICKORY"(made in usa by ontario knife company) cleaver? have had my second one for almost 13 years, have cut everything from tomatoes to frozen food to stakes(the wooden ones you put in the ground). blade is forged 1095, edge seems to be about 30 degrees inclusive, steel is just over 1/8"(0.145" spine). had to special order, i think you could find one for about $15.

scott
 
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