Family Photo

[Andy777]

I was taking some pictures of this custom handle I had put on my $37 Chan Chi Kee cleaver [img]/ubbthreads/images/graemlins/blush.gif[/img] and I figured why not take some more pics so I did a family photo of my cleavers. Enjoy!

Number 1
Number 2

[Grouch]

[ 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.

[Fred]

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?

[Andy777]

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.

[Fred]

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.

[Octaveman]

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,
Bob

[Andy777]

Hi Bob,
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])

[Octaveman]

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.

Bob

[louisianacook]

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.
Lee

[Scott]

Bob,

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.

Scott