So in my review of the Ashi cleaver I noticed that chopping while hella fun, is not so good on the edge. Sooo I need a chopping cleaver. I ask the collective wisdom of KKF to help me.
Currently my CCK 1303 is my main chopper. The chopping will mostly be with veg like carrots and potato. The cleavers secondary duty is mincing meat like pork or chicken.
What type of knife(s) do you think you want?
A No7 chopping cleaver 550 - 600grams
Why is it being purchased? What, if anything, are you replacing?
After getting a No6 I realized the fragility of a No6 when used in a chopping motion. Thus begin my quest to find a chopping cleaver.
What do you like and dislike about these qualities of your knives already?
Aesthetics- donít care
Edge Quality/Retention- yes if the edge doesnít last long it better be easy to sharpen, vice versa
Ease of Use- as long as itís the same as any cleaver
Comfort- has to be comfortable
What grip do you use?
Pinch or peace depending on the knife
What kind of cutting motion do you use?
My chopping motion is a down and backward chopping motion. Like Iím pulling my arm back while pushing the blade down. But Iím comfortable with the various cleaver slicing motions
Where do you store them?
Kitchen drawer with blade cover
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
a $20 Horizontal grain hardwood board, not the best but it works.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Stroping on a surgical black arkansas, with a quick cut on some cork.
Have they ever been sharpened?
Yes, sharpening consists a 2000 sharpton then on the Arkansas. If really bad I have a tiger 800
What is your budget?
What do you cook and how often?
Everything from Western, Mexican, French, Chinese etc
Special requests(Country of origin/type of wood/etc)?
The no7 has to be a generalist for me so that rules out any flat bladed cleavers like a moritaka. Must have some belly but not crazy belly.
Right now I'm having trouble choosing between the Tojiro pro F632 or the Sugimoto no7, from what I understand these 2 are the standard cleavers in Japan and Andy the cleaver guru rates both cleavers favorably (all be it the slicer no 6 versions) . But that being said I'm open to anything, its just that the market is very limited for the heavier chopping cleaver.