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jonnachang
01-26-2012, 10:30 AM
About a year ago I purchased one of Wildfire Cutlery's Thai Cleavers.After endless tries of sharpening I've come to the conclusion that the steel in this thing just plain STINKS. I like the shape and style.Would anyone know or would any of our knifemaker members be willing to produce a copy of this cleaver with better steel? Thanks...John

don
01-26-2012, 10:50 AM
Great timing. I was also thinking of adding a Thai cleaver to my collection. I had used a Kiwi for many years, and do miss it. Plus, when I make Thai food, I feel more authentic :)

Adagimp
01-26-2012, 12:14 PM
Forgive my ignorance, but what differentiates a thai cleaver from say a western or chinese cleaver?

GLE1952
01-26-2012, 12:40 PM
I don't have any experience with Wildfire.
I'm curious, does it just not get sharp, or hard to remove the burr, hard on the stones, edge doesn't last?

Glen

El Pescador
01-26-2012, 12:44 PM
It's the knife. They are pieces of I have a set. Bunch of guys here on the board could whip something together for you.

Pensacola Tiger
01-26-2012, 12:50 PM
Forgive my ignorance, but what differentiates a thai cleaver from say a western or chinese cleaver?

This is a pic of the Thai cleaver from Lishinsky's website:

http://www.wildfirecutlery.com/PayPal%20site/3%20inch%20cleav%20bw.jpg

Adagimp
01-26-2012, 12:55 PM
Thanks Pensacola.

What do you suppose that small curved area at the tip is used for? A knife that big seems like it would make a rocking motion started at the tip ungainly.

don
01-26-2012, 01:33 PM
Here's the variant of the Thai cleaver I used:
http://www.templeofthai.com/images/products/6255100271_m.jpg

It has a belly and is great for going through mountains of garlic and shallots.

Here's some marketing material on the knives:
http://www.templeofthai.com/fruit_carving/fruit_carving_knife.php#set8

Lefty
01-26-2012, 01:36 PM
Don't get me started....

Adagimp
01-26-2012, 01:42 PM
@don

Ah now that one is much shorter, with respect to height, than the one that pensacola posted. The curve on that knife makes more sense to me as a facilitator of rock-chopping. The kom-kom seems like a pretty cool blade profile in general. It has the a gyuto-like edge profile with a height in between a cleaver and gyuto, which would make it easier to pick up what was just cut with the knife without having the kind of weird sensation of being too far away from the cutting edge that I sometimes get when using a really tall cleaver.

jonnachang
01-26-2012, 08:00 PM
I'ts all of the above, doesn't stay sharp cause it doesn't get sharp ,but the shape to me is sort of a chuka-gyuto hybrid.