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Username Post: Overall best chinese cleaver?        (Topic#824287)
memorael
Master Member KnifeNut!
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06-12-08 07:17.32 - Post#1546343    



Which would you consider to be the best buy chinese chef knife?
IF GOD AIN'T AFRAID OF CUTTING HIMSELF IT AIN'T SHARP OK!


 


DwarvenChef
Master Member KnifeNut!
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06-12-08 07:24.39 - Post#1546355    


    In response to memorael

Oooo that hurts my head... To big a question, with far to many directions it would and can go...

Hiromoto AS Addict

"Thats not a stain you fool, it's Patina



 
joe_c
Master Member KnifeNut!
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06-12-08 07:41.39 - Post#1546377    


    In response to DwarvenChef

Best buy is the Suien VC at JCK or the metal handled Tojiro Pro which Cultery and More now carries. Now the local Asian markets might have some that are real bargins for about 1/5th the price of the first two I listed but really not as good of steel. You might also look at Andy's reviews of some of the common brands of cleavers http://knifeforums.com/forums/showt...

Joe


 
Jan Primus
Master Member KnifeNut!
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06-12-08 07:43.49 - Post#1546381    


    In response to memorael

CCK 1103 is the best for the $$ imho.
 
joe_c
Master Member KnifeNut!
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06-12-08 07:49.35 - Post#1546385    


    In response to Jan Primus

  • Jan Primus Said:
CCK 1103 is the best for the $$ imho.



I would also agree with Jan if you can find one as well as Tar Hong and Town Food Services both or which have as good of steel with similar profiles available. The Tar Hong has the best fit & finish of any cheap cleaver I've ever owned.

Joe


 
DwarvenChef
Master Member KnifeNut!
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06-12-08 07:50.35 - Post#1546386    


    In response to Jan Primus

Andy's post is dangerous... to much good info... causes cleaver mania
Hiromoto AS Addict

"Thats not a stain you fool, it's Patina



 
memorael
Master Member KnifeNut!
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06-12-08 08:23.33 - Post#1546418    


    In response to DwarvenChef

well I got this cck which for some reason oxidizes like immediately, its like out of the drawer and shazaaaaaam oxide all over so im pissed at it... plus it chipped. So I was thinking about getting one with better steel inclining for the suien right now.
IF GOD AIN'T AFRAID OF CUTTING HIMSELF IT AIN'T SHARP OK!


 
nyquillns
Journeyman KnifeNut!
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06-12-08 08:34.43 - Post#1546425    


    In response to memorael

i would be weary of some of the asian market cleavers, i bought one that was frighteningly sharp and lost its edge after about 2 carrots....
Nikk


 
joe_c
Master Member KnifeNut!
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06-12-08 08:49.26 - Post#1546438    


    In response to nyquillns

Yes a lot of the Chinese steel can be hard to keep sharp but easy to sharpen. The Suien VC will for a patina but I've seen any rusting on any of my carbon knives.

Joe


 
memorael
Master Member KnifeNut!
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06-12-08 09:06.13 - Post#1546456    


    In response to joe_c

anyone have the tojiro cleaver? and if you do could you post a review? I'm looking to get something I can use on veggies and meats, no bones anywhere... also what type of veggies would you draw the line at? butternut squash and the likes?
IF GOD AIN'T AFRAID OF CUTTING HIMSELF IT AIN'T SHARP OK!


 


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