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  1. #1

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    Problem!...Solution?

    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

  2. #2
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    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

  3. #3
    Senior Member Adagimp's Avatar
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    Forgive my ignorance, but what differentiates a thai cleaver from say a western or chinese cleaver?

  4. #4
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    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

  5. #5
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    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.
    Last edited by sudsy9977; 01-28-2012 at 10:31 AM.

  6. #6
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    Quote Originally Posted by Adagimp View Post
    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:


  7. #7
    Senior Member Adagimp's Avatar
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    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.

  8. #8
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    Here's the variant of the Thai cleaver I used:


    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_ca...knife.php#set8

  9. #9
    Canada's Sharpest Lefty Lefty's Avatar
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    Don't get me started....
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #10
    Senior Member Adagimp's Avatar
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    @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.

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