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Thread: The keepers

  1. #31
    Senior Member
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    Jan 2012
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    Louisville, KY
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    New Thread?

    "You are probably right Jay, I should repost my old cleaver posts, if for nothing else than nostalgia. "

    CLEAVER FORUM! CLEAVER FORUM! CLEAVER FORUM!

    Remember what I said about that love-hate cleaver, and I am currently searching for an artisan to re-handle my Saji Damascus Chukabocho.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  2. #32
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    Mar 2011
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    Denton, Tx
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    Does anyone have any opinion on the JCK Kagayaki line of cleavers? I have a CCK and it's fun but I wanna try something different. Would this one offer a step up at all or should I go for the Suien?

  3. #33
    Senior Member
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    Jan 2012
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    Louisville, KY
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    Have seen and tried the Kagayakis. Yes, it woud be a step up; yes, you will be happier with a Suien, yes, JCK or Jon on this forum are great vendors.

    Hax the Cook CLEAVERS RULE!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  4. #34
    Senior Member quantumcloud509's Avatar
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    Spokane, WA aka Spokanistan, or Spoklahoma, or...
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    droooooling over your Takeda

    Hi andy777. Man, Ive been getting into Japanese knives lately and out of my Wusthofs. I seriously have no idea about what Im doing, so trying to take it slow. My first Japanese knife is the 270mm Takeda Gyuoto. I love it. Ive been watching this forum and two others for the past month, and this is the first post on this thread. I have a cheap super heavy duty $20 Chinese cleaver which I bought at the local Chinese grocery store and its fun for breaking stuff, but is no laser - more like a mini axe. I am committing acts of adultery over your Takeda man, if you would ever want to come off of it, I would be SO very interested in helping you out. I have been interested in professionally learning how to use a cleaver since I was a kid, and even with my 5 years of experience working kitchens, I've never seen anyone take one out. Now that I am finally moving up in the food world, I want to go for the cleaver anyways, maybe learn slowly on my own. I think its hilarious how there is a group of cleaver guys on this forum, you all seem quite knowledgeable. Anyways, sorry for hijacking your post. Much props.

  5. #35
    Senior Member
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    Jan 2012
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    Louisville, KY
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    264
    Have had a set of Wusthofs I have been building for thirty-three years, including a cleaver named 'Wally' (The other chefs got one named 'Beaver' and 'Eddy Haskell', there is a good story attendant) and an 8" Wide Cooks sent to me by Wolfgang Wusthof himself and I use my new Saji almost to the exclusion of the whole set now! The more you use a cleaver, the more you use a cleaver! Drooling over that Takeda myself, but not to be.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

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