Thank you so much for the info you put out there. I discovered chinese vegetable cleavers a few months back, and you tell me everything I need to know.
I have been cooking Chinese food for over 50 years (it should be ready soon😀) and own more than 20 cleavers. Your views on these amazing blades is essentially, spot on. My collection includes Japanese hand forged ($400+), "Damascus" (Shun), no-name carbon steel versions and everything in between. One of my favorites cost $25 on Amazon (here in USA) and is huge, thin and light for its size. Wood handles trump every other material including G10, pakka wood and metal... they never slip, even when your hand is oily. When it comes to stainless, Tojiro makes an awesome version but it costs about $200. Keep the videos coming. Xie-xie!
@@cookingwithcleavers6842 I bought this in November for $20.90. Today it's $36! The handle was very rough but easily sanded smooth. The rattail was exposed in the recessed end cap so I glued on a disk sliced from a dowel to make it perfectly flat for bashing and grinding. After 3 months of use it needs only an occasional swipe on a fine-grain steel to keep it sharp enough to slice a piece free-hanging paper towel, a true test for razor sharpness. Oh, and it is stainless which really is a plus. As to steel quality, I am an ex-chef and run a knife sharpening business as a hobby since I'm retired. This cheap steel performs way above its pay-grade. LINK- amzn.to/3s9VeDo. DESCRIPTION- Huge Chinese Chef Knife Kitchen Cleaver from Asian Chefs - 9" Professional Knife - Super Wide Stainless Steel Blade for hotel home resturant, A15-1 from SELECT MASTER
@@peterlai9018 I understand perfectly about the rankings of steels. Still, their is more to any steel than just its "formula" such as heat-treating, annealing, etc. I can only tell you that the geometry and temper of this cleaver makes it a truly amazing slicer. Its edge is so fine that it often sticks to my end-grain Peruvian black walnut cutting board!
I saw that you really seemed to prefer CCK over Maestro Wu. Aesthetically, I really prefer the western handle of the Wu. Is there a Chinese cleaver of similar price point, steel quality, and thinness (probably not a word) as CCK but with the western grip.
Any high-quality carbon steel slicing cleavers from Taiwan: thin grind like the CCK 110X and 130X series and core steel cladded by soft outer steel jacket?
Hey boss any chance you’d be willing to sell used 3 knife collection ? I’m leaning on a Chinese cleaver for (everything not bone) and a nakari veggie and a chef size knife 8inch I think or perhaps recommend a company that packages all 3 for a decent deal? This is my first knife set besides my store bought typical faberwear set mom gave me lol. I want 3 nice knives to learn slowly with for personal/family use only no cheffing for me ! Thx
sorry for the late reply. The beauty of a Chinese cleavers is that you do not really need more that one knife. I only really use my cleavers and a super cheap paring knife. I would recommend getting a good slicing cleaver which can do everything except bones then get others later. if you are sill looking I have a couple CCK 1301 old models for sale email me at cookingwithcleavers@gmail.com if interested.
Thank you so much for the info you put out there. I discovered chinese vegetable cleavers a few months back, and you tell me everything I need to know.
Thank you for the knowledgeable and inciteful video, a perfect guide for the next purchase!
I have been cooking Chinese food for over 50 years (it should be ready soon😀) and own more than 20 cleavers. Your views on these amazing blades is essentially, spot on. My collection includes Japanese hand forged ($400+), "Damascus" (Shun), no-name carbon steel versions and everything in between. One of my favorites cost $25 on Amazon (here in USA) and is huge, thin and light for its size. Wood handles trump every other material including G10, pakka wood and metal... they never slip, even when your hand is oily. When it comes to stainless, Tojiro makes an awesome version but it costs about $200. Keep the videos coming. Xie-xie!
What is the name of the Amazon knife?
@@cookingwithcleavers6842 I bought this in November for $20.90. Today it's $36!
The handle was very rough but easily sanded smooth. The rattail was exposed in the recessed end cap so I glued on a disk sliced from a dowel to make it perfectly flat for bashing and grinding. After 3 months of use it needs only an occasional swipe on a fine-grain steel to keep it sharp enough to slice a piece free-hanging paper towel, a true test for razor sharpness. Oh, and it is stainless which really is a plus. As to steel quality, I am an ex-chef and run a knife sharpening business as a hobby since I'm retired. This cheap steel performs way above its pay-grade.
LINK- amzn.to/3s9VeDo.
DESCRIPTION- Huge Chinese Chef Knife Kitchen Cleaver from Asian Chefs - 9" Professional Knife - Super Wide Stainless Steel Blade for hotel home resturant, A15-1 from SELECT MASTER
4cr13 is a steel for everyday abuse. 8cr and 9cr are better suited for slicers.
@@peterlai9018 I understand perfectly about the rankings of steels. Still, their is more to any steel than just its "formula" such as heat-treating, annealing, etc. I can only tell you that the geometry and temper of this cleaver makes it a truly amazing slicer. Its edge is so fine that it often sticks to my end-grain Peruvian black walnut cutting board!
@@caidaodreamer6221 Wow, that means the manufacturer grinds the bevel very thin.
This is a VERY helpful video. Thanks for taking the time to make it!
I saw that you really seemed to prefer CCK over Maestro Wu. Aesthetically, I really prefer the western handle of the Wu. Is there a Chinese cleaver of similar price point, steel quality, and thinness (probably not a word) as CCK but with the western grip.
will you do a review of Chef Martin Yan's cleaver?
it is to small and rounded for my tastes, so I will not be purchasing one myself, but if someone wanted to send me one I would certainly do a review.
Do you recommend a cleaver with a single or double beveled edge?
I only have double bevel cleavers
Any high-quality carbon steel slicing cleavers from Taiwan: thin grind like the CCK 110X and 130X series and core steel cladded by soft outer steel jacket?
I will get back to you. I don't have any right know but will search.
Hey boss any chance you’d be willing to sell used 3 knife collection ? I’m leaning on a Chinese cleaver for (everything not bone) and a nakari veggie and a chef size knife 8inch I think or perhaps recommend a company that packages all 3 for a decent deal? This is my first knife set besides my store bought typical faberwear set mom gave me lol. I want 3 nice knives to learn slowly with for personal/family use only no cheffing for me ! Thx
sorry for the late reply. The beauty of a Chinese cleavers is that you do not really need more that one knife. I only really use my cleavers and a super cheap paring knife. I would recommend getting a good slicing cleaver which can do everything except bones then get others later. if you are sill looking I have a couple CCK 1301 old models for sale email me at cookingwithcleavers@gmail.com if interested.
review the sugimoto 4006 when you can
I would love too, but I don't have the funds for that right now.
🌺 Promo-SM.