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  1. I second the recommendation for a Chinese cleaver...

    I second the recommendation for a Chinese cleaver for the heavy-duty stuff. If you live in a large enough town, you'll have a local Asian market, and they'll have cleavers.

    And, I've got to...
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    Sounds very nice!

    Sounds very nice!
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    Ashi Hamono makes nice cleavers; you could either...

    Ashi Hamono makes nice cleavers; you could either go with the Gesshin Ginga PT recommended, or see if you could have a custom one made, either ordering directly from Ashi or through Blueway Japan....
  4. Yep. Fish breath oxygen, after all. But I had to...

    Yep. Fish breath oxygen, after all. But I had to google to find out further. I mean, there is oxygen in the air, right? So what does water have to do with the oxidation process? Here's what I found:...
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    I've got a Tanaka petty from metal-mater.jp and I...

    I've got a Tanaka petty from metal-mater.jp and I like it. I flipped the handle to be lefty and sanded it a bit, but I still think I may do a re-handle. But the blade is quite nice. I don't find it...
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    Yep, exactly. The cheap thick stainless Chinese...

    Yep, exactly. The cheap thick stainless Chinese cleaver we have is what I pointed to when I answered her question, and it's usually her "go to" knife. I guess the fact that I left the Ashi on the...
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    Nooooooooooo! Don't cut THAT!

    Caught my wife about to cut an ice cube in half with my Ashi shirogami vegetable cleaver. Noooooooooo! She was like, "Well, if I don't use this one, which one DO I use?" (She was cutting a piece of...
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    Great story! It is wonderful when shared...

    Great story! It is wonderful when shared interests can transcend linguistic or cultural barriers.
  9. Exactly. Super easy. You could use the balsa wood...

    Exactly. Super easy. You could use the balsa wood just as it comes from the store, but it is light enough that it moves around under the knife if you don't hold it, so gluing it to a base makes it...
  10. That looks like a really nice list. The Uraku...

    That looks like a really nice list. The Uraku carbon knife should be easy to get sharp, and be very versatile. I agree with greasedbullet, too. No need to spend a big chunk of change on the paring...
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    Ashi Hamono cleaver...

    Ashi Hamono cleaver
    https://lh3.googleusercontent.com/-lOhmbWbllRA/Ut1XjEj-EqI/AAAAAAAACaY/9md8qf7ah14/w1112-h625-no/Ashi_Hamono_Cleaver.JPG
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    I think for a companion to a nakiri, you'd want...

    I think for a companion to a nakiri, you'd want something with a point. I'm in a similar situation. I love my Chinese-style vegetable cleaver, but I need something for coring strawberries and...
  13. How far off the stone the spine of the cleaver is...

    How far off the stone the spine of the cleaver is when you're sharpening will vary depending on how wide the blade of your cleaver is, so rules of thumb for distance don't get you too far. What I did...
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    My bread knife. But it still sees some good use,...

    My bread knife. But it still sees some good use, because the rest of my collection is currently just cleaver, carbon petty, heavy cleaver, and stainless petty.
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    + 2 on Dave's core set; it's what I use. You'll...

    + 2 on Dave's core set; it's what I use. You'll probably find your Forgecrafts the best thing to practice on. The cheapo stainless just isn't much fun to sharpen, whereas basic carbon can be very...
  16. Too funny!

    Too funny!
  17. Anyone have a spare octagonal handle?

    Hi folks- I recently purchased a 150mm Tanaka petty from Metal Master in Japan that came with a D-shaped ho wood handle/buffalo horn ferrule. I thought I'd give the handle a try, but I think...
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    I used a board about that size for years in...

    I used a board about that size for years in smaller kitchens, with a small cleaver 175mm x 83mm and an 80mm paring knife. That was before I got into knives much, so it was just a cheap stainless...
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    Ashi Hamono cleaver in white #2....

    Ashi Hamono cleaver in white #2....
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    Since you've got a gyuto and a bread knife and a...

    Since you've got a gyuto and a bread knife and a petty- I'd say the next step would be the Suehiro Rika as a finishing stone, a CCK 1303 cleaver because they're super fun, really easy to get sharp,...
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    I used a rod sharpener for years, and then...

    I used a rod sharpener for years, and then eventually came around to better knives and better sharpening methods when the rod sharpener just wasn't getting my knives very sharp. What happens is that...
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    I used a cheapo stainless 175 x 83 cleaver for...

    I used a cheapo stainless 175 x 83 cleaver for years. The I upgraded to a CCK 1303 at 214 x 90. Very nice. Used that for a year plus. Then upgraded to an Ashi Hamono at 225 x 110. Ah, very nice....
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    I don't have photos of my setup, but you can...

    I don't have photos of my setup, but you can visualize. On your work surface (counter, whatever) you place your flat thing (a big tile, whatever- mine is a piece of scrap acrylic). Then, you put your...
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    I used the CCK as my main knife for over a year....

    I used the CCK as my main knife for over a year. I liked it a lot: easy to sharpen, cuts great, scoops and scrapes well (as cleavers tend to do). The steel is pretty reactive, but who cares? I found...
  25. I don't have a ton of gyuto experience (I'm more...

    I don't have a ton of gyuto experience (I'm more of a cleaver guy), but I will say that you might consider putting some more work into thinning and sharpening the Artifex. I know that one another...
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