LOCATION: u.s.
KNIFE TYPE: cleaver
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I don't really know.
What length of knife (blade) are you interested in (in inches or millimeters)? Maybe 8"?
Do you require a stainless knife? (Yes or no) I'm willing to try carbon.
What is your absolute maximum budget for your knife? I want to stay around $50, or less.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home.
What are the main tasks you primarily intend to use the knife for? Occasional chicken carcasses and some veg prep.
What knife, if any, are you replacing? I don't currently have a cleaver, but use a global Sai santoku currently.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I'm learning to use pinch grip.
What cutting motions do you primarily use? Push-cut, rocking
What improvements do you want from your current knife? Durability, edge retention, good for beginners.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) End grain wood
Do you sharpen your own knives? (Yes or no.) Not currently.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes.
Special notes:
I'd like to venture into the cleaver jungle, and obviously prefer to keep the investment as low as possible. Basically, I'm a light-use home cook. I cut up whole chicken carcasses about once every 6 weeks, and i'd like to have a bit of fun when i do so, as well as prepping some vegetables. I'm not going to be Rambo when dismantling bones in the birds. I dont really foresee myself using a cleaver predominantly, but I'd like the cleaver to last for a long time, too. With this pattern of usage, is a cck a proper purchase, or will a no-name cleaver adequately match my needs? Can y'all suggest a good model? (I'm not adverse to buying used cleaver, especially from a forum member who has maintained it well.)
KNIFE TYPE: cleaver
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I don't really know.
What length of knife (blade) are you interested in (in inches or millimeters)? Maybe 8"?
Do you require a stainless knife? (Yes or no) I'm willing to try carbon.
What is your absolute maximum budget for your knife? I want to stay around $50, or less.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home.
What are the main tasks you primarily intend to use the knife for? Occasional chicken carcasses and some veg prep.
What knife, if any, are you replacing? I don't currently have a cleaver, but use a global Sai santoku currently.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I'm learning to use pinch grip.
What cutting motions do you primarily use? Push-cut, rocking
What improvements do you want from your current knife? Durability, edge retention, good for beginners.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) End grain wood
Do you sharpen your own knives? (Yes or no.) Not currently.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes.
Special notes:
I'd like to venture into the cleaver jungle, and obviously prefer to keep the investment as low as possible. Basically, I'm a light-use home cook. I cut up whole chicken carcasses about once every 6 weeks, and i'd like to have a bit of fun when i do so, as well as prepping some vegetables. I'm not going to be Rambo when dismantling bones in the birds. I dont really foresee myself using a cleaver predominantly, but I'd like the cleaver to last for a long time, too. With this pattern of usage, is a cck a proper purchase, or will a no-name cleaver adequately match my needs? Can y'all suggest a good model? (I'm not adverse to buying used cleaver, especially from a forum member who has maintained it well.)