Official cleaver thread

[vltor17]

I have a slight problem with cleavers, they tend to multiply. What do you have, and how often/what do you generally use them for? Butcher block is 28” OD for scale.

 

[roaduck]

I have a slight problem with cleavers, they tend to multiply. What do you have, and how often/what do you generally use them for? Butcher block is 28” OD for scale.View attachment 2778154View attachment 2778155

I have loads of gaidaos, caidao's and cleavers because I lived in China for ages and that's all they used so I had to get the hang of them rapido - LOL

Now I can peel a tomato with a sharp Chinese Chef's knife or get 25 slices out of a one inch radish using an eight inch by four inch chopper.

My girlfriend only likes using stainless Japanese knives - too much washing up for me and not tough enough for some kitchen jobs.

Your cleavers look like classic American/European butchers cleavers and love your hog-splitter vltor17

 

[vltor17]

I have loads of gaidaos, caidao's and cleavers because I lived in China for ages and that's all they used so I had to get the hang of them rapido - LOL

Now I can peel a tomato with a sharp Chinese Chef's knife or get 25 slices out of a one inch radish using an eight inch by four inch chopper.

My girlfriend only likes using stainless Japanese knives - too much washing up for me and not tough enough for some kitchen jobs.

Your cleavers look like classic American/European butchers cleavers and love your hog-splitter vltor17

Thank you sir! I do need to branch out to other countries of origin to add to the collection…

 

[Gato do mato]

upload de imagem anônima

 

[SuburbanBarbarian]

I have loads of gaidaos, caidao's and cleavers because I lived in China for ages and that's all they used so I had to get the hang of them rapido - LOL

Now I can peel a tomato with a sharp Chinese Chef's knife or get 25 slices out of a one inch radish using an eight inch by four inch chopper.

My girlfriend only likes using stainless Japanese knives - too much washing up for me and not tough enough for some kitchen jobs.

Your cleavers look like classic American/European butchers cleavers and love your hog-splitter vltor17

I got curious about Chinese cleavers after watching a cooking video. Got a cheap TJ Pop branded cleaver off the big river and it became one of my favorite kitchen knives.

 

[A.L.]

Do Chinese vegetable cleavers count?
Just got this Kagayaki KG-40 cleaver. I wanted cleaver in stainless that is familiar to me and this one in AUS-8 was just in the right pricepoint.
It’s my first of this kind of knife but I've wanted one for a while now. Yet to test it extensively and might take a while since we are just about to move. Looking forward to trying it in our new kitchen.

 

[scdub]

This one has a distal taper, tapered tang and a full convex grind.

 

[RokJok]

Very thin Ikea veg cleaver helping get some braised beef short ribs going.

 

[MAGHogs]

This is a Briddell cleaver that I inherited when my dad passed away. It was in a crate in my garage for about 20 years. Before that it spent many years at our hunting camp cleaning and butchering all types of game. I recently decided to restore it. I cleaned up the blade, put new walnut scales on it that I made from a stock board and had it professionally sharpened. It now proudly resides in my kitchen.

https://imgur.com/a/3SQLiax

https://imgur.com/a/l0mhQt8

 

[Aardvark]

This is a Briddell cleaver that I inherited when my dad passed away. It was in a crate in my garage for about 20 years. Before that it spent many years at our hunting camp cleaning and butchering all types of game. I recently decided to restore it. I cleaned up the blade, put new walnut scales on it that I made from a stock board and had it professionally sharpened. It now proudly resides in my kitchen.

https://imgur.com/a/3SQLiax

https://imgur.com/a/l0mhQt8

I love everything about that cleaver, as well as its story.

 

[MAGHogs]

I love everything about that cleaver, as well as its story.

Thanks. I wish I would’ve done it sooner. I’m really late finding this forum, but I’m learning a lot. I do more saws than blades, but restorations use a lot of similar techniques.