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- Thread starter Cabbit
- Start date
- Joined
- Aug 12, 2002
- Messages
- 2,259
possibly a stupid question Munk, and may have been answered before, but what exactly do you personally use the cleaver for? I cook a lot(at least in spurts, lately haven't had much time/urge), and never found the need for a cleaver. So what do you use yours for? Not making fun or anything liek that, truly curious, wondering if I'm missing something
The cleaver weighs 2 lbs. I have a small cleaver too, very thin and about 5" long from Chicago cutlery. Also now a Santuko and of course other carving knives. So why a heavy cleaver? Well, I made a roast two days ago and used the cleaver to cut the thick carrots. The santuko required too much force. The cleaver just went snik snik. "too much force' is subjective, but I asked myself why I was putting pressure on the regular blade when I could allow the cleaver to ease through. Done deal.
I plan on snipping a few bones, and of course the testicles of my enemies.
Oops- gotta khuk for that.
munk
I plan on snipping a few bones, and of course the testicles of my enemies.
Oops- gotta khuk for that.
munk
- Joined
- May 18, 1999
- Messages
- 15,395
Actually cleavers are very handy around the kitchen. We're fortunate to live in a large enough city that can support several Asian food stores and the accesories that stores usually have. That makes several varieties of Japanese and/or Chinese cleaver's available to us that are generally very reasonable.
I have bought Barb two cleavers in the last few years. One is a fairly large and heavy cleaver that weighs 1 1/2 pounds and is about 1/4" thick, blade is 4" to 4 3/4" high and 7 1/2" long with a plain unfinished wooden handle pressed on with a steel bolster that is 4 1/8" long including bolster which is 3/4" long. It is most definitely hand forged and hand made with a nice but narrow hardening line along the edge.
It's for heavy work.
The other one is much smaller and thinner with a stainless blade that retains a pretty good edge and is the one Barb uses the most.
Maybe I had better say I bought the big one for myself because I'm the one who usually uses it and that isn't often much anymore.
Unlike Munk, Barb hasn't found out about using a heavy knife for heavy work like cutting large carrots but she is learning, besides I think I overwhelmed her with the amount of Dui Boui Kitchen Knives I bought her. She still doesn't know what to do with them all but I do.
I have bought Barb two cleavers in the last few years. One is a fairly large and heavy cleaver that weighs 1 1/2 pounds and is about 1/4" thick, blade is 4" to 4 3/4" high and 7 1/2" long with a plain unfinished wooden handle pressed on with a steel bolster that is 4 1/8" long including bolster which is 3/4" long. It is most definitely hand forged and hand made with a nice but narrow hardening line along the edge.
It's for heavy work.
The other one is much smaller and thinner with a stainless blade that retains a pretty good edge and is the one Barb uses the most.
Maybe I had better say I bought the big one for myself because I'm the one who usually uses it and that isn't often much anymore.
Unlike Munk, Barb hasn't found out about using a heavy knife for heavy work like cutting large carrots but she is learning, besides I think I overwhelmed her with the amount of Dui Boui Kitchen Knives I bought her. She still doesn't know what to do with them all but I do.