[ QUOTE ]
I was taking some pictures of this custom handle I had put on my $37 Chan Chi Kee cleaver
[/ QUOTE ] I am so jealous.
Outstanding handle, Andy. Very cool. Your cleaver collection is impressive. You're the reason I got involved with Chinese cleavers, but I'm not goint to try to match your collection.
One question, though. Is that Takeda cleaver lighter than the Watanabe?
Yes Fred, ~70 grams lighter. A rather noticeable difference. I've decide I do need a slight curve in the edge not much just 4mm on each end. I haven't decided if I dare to do it in-house or have it professionally done.
The right way to do it would be to cut the new profile either with a bandsaw (pretty hard on the bandsaw) or a file. Then you can grind new bevels. It would be a lot of work without the right equipment. Personally, I would do it because I don't like flat edges on kitchen knives.
Yeah Andy, nice collection.
Curious though. Many people including yourself love cleavers. Quite simply, why? I've never used one, held one or even seen one in use so I have no clue what the purpose is. I know the Chinese use them as often as we use a chef's knife but how? With gyuto's so light and cleavers so heavy, how can they be compared for everyday use? I've heard that Martin Yan is a master with the cleaver and can bone a chicken in minutes but I've yet to see it done.
What say you (or anyone for that matter)?
Happy St. Patricks Day to the lot of ya,
I thought about answering you're question but I realized it will take me a good chunk of time to enumerate all the reasons I like chinese cleavers. So hold on and another day I'll write it up. (I just didn't want you to think I was ignoring your question [img]/ubbthreads/images/graemlins/grin.gif[/img])
Okay but I haven't made a knife purchase in about 2 months and things here at work are pretty slow...meaning, I've been doing some knife shopping on the net. I sent an email to Takeda asking if they could make a 270 double yanagi but haven't heard back from them yet. Do I need a cleaver? I dunno. I must buy a knife soon to calm the savage beast within.
Thanks in advance for your input.
Mine is a 270mm, they wanted to make a 300 for me, but I didn't want to wait that long, I am glad I got the 270mm. Between this 270mm and my Masamoto 300mm, I don't miss the 30mm.
I obviously cannot answer as well as Andy can (who can?!? [img]/ubbthreads/images/graemlins/smile.gif[/img]), but I bought an inexpensive "Winco" high carbon stainless chinese cleaver on eBay (~$25 incl. shipping) and was surprisingly happy with it once I got it sharpened properly. In fact, I would go so far as to say it is a tie right now for my favorite knife.
FWIW, my recommendation would be to do the same or even go to a local Asian grocery store and pick up a cheapie to see if you like it. I was just at a "hole in the wall" store here in Memphis and they had a couple for ~$10 and I was sorely tempted. I can only imagine what a really nice one would be like, but I definitely like them. [img]/ubbthreads/images/graemlins/laugh.gif[/img]
Oh, and I should say that I view cleavers like mine as more of a replacement for vegetable/fruit knives rather than a traditional Western bone cleaver. However, Andy and others may have a different view, especially with some of the larger/heavier cleavers like the Watanabe.