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Thread: CCK 1303 Cleaver Handle Upgrade?

  1. #1

    CCK 1303 Cleaver Handle Upgrade?

    I recently got my first cleaver, a CCK 1303. I love the cutting, but the handle could use an upgrade. (Yes, I knew this was a distinct possibility, but decided I'd give it a try first.) Just wondering if anyone on here has recommendations for someone who could do a handle upgrade. Given the cost of the blade, I don't want to go too crazy, but if I can find something reasonably priced, I think I'd like the cleaver a good bit more. Thanks for any input or suggestions.

  2. #2
    Senior Member cclin's Avatar
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    Mike Henry..... make sure re-handle use short & thick handle for best control wide/heavy blade. I have seen many Chinese cleaver re-handle used gyuto size handle, its just won't work with Chinese cleaver!! the best Japan made Cleaver handle I have seen is Gesshin Ginga #6 Chinese Cleaver (Wa-Handle)
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  3. #3
    Senior Member NO ChoP!'s Avatar
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    Maybe an off the shelf rosewood deba handle from EE?
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  4. #4
    i think this one looks fantastic, even though i'm usually not a fan of such heavy patina on blades:

  5. #5
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    Nice..

    Stripped with acetone then forced patina?

  6. #6
    Thanks for all the thoughts. I'm discussing the project with Mike. Didn't see rosewood handles on EE, but maybe I'm looking in the wrong place. I do like that CCK in the photo--would be curious to know the handle material and how the patina was forced.

  7. #7
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    #42
    macmiddlebrooks
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    Here's my newest prep tool..A CCK 1303 re-handled with cocobolo and ebony..as well as a fantastic saya from our friend Eamon.This cleaver cuts ridiculously well (as I'm sure many of you know) and with a new handle, it feels very natural in hand.
    I did my usual "finishing" which includes:
    -taking the dremel to the spine and choil followed by progressive sanding and then polishing.
    -light sanding of the corners of the handle followed by some tung oil.
    -removal of the forge slag and lacquer.
    -forced patina with mustard and then a hot vinegar bath for a couple hours.
    -stained the saya and carved a new pin out of "fatwood". I love fatwood pins due to there resinous nature....they really grip the hole when pushed in.
    -put a new edge on it of course .

    After the pics were taken, I took a green scotchbrite pad to the steel, removed the patina (and extra slag that remained) and let the blade sit up-rite in an onion for about twenty min. to check re-activity. I fully expected the onion to have turned black where it sat up next to the blade, but it was totally unstained! Well, that's about it...thanks for looking.

  8. #8

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    Funny i think It's the second out of the three or four handles I think that I've ever made? Madagascan rosewood and reclaimed tortoise shell from old Japanese comb.







  9. #9
    Senior Member chinacats's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    Funny i think It's the second out of the three or four handles I think that I've ever made? Madagascan rosewood and reclaimed tortoise shell from old Japanese comb.
    Nice handle chef, and good to see you back to posting.

    Cheers!
    once in a while you get shown the light, in the strangest of places if you look at it right

  10. #10
    Quote Originally Posted by joyless View Post
    i think this one looks fantastic, even though i'm usually not a fan of such heavy patina on blades:
    Do you know where I could find this cleaver?

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