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Discourse on why I love Chinese Cleavers re-post - Page 13
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Thread: Discourse on why I love Chinese Cleavers re-post

  1. #121

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    I'm not familiar with CCK. On http://www.kitchenknivesbygeorge.com I saw a CRKT. Who is the manufacturer of CCK? what is the price range?
    Joe George

  2. #122
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  3. #123
    Senior Member labor of love's Avatar
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    JKI has a new stainless clad carbon cleaver that is about the size of a CCK for under a $100. Someone needs to try it. Just sayin.

  4. #124
    Senior Member Jmadams13's Avatar
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    I've been eyeing that cleaver for a while. I wonder if its as thin as the 1303. I would hate to pay 100 and it be as thick as a Winco
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  5. #125
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    Quote Originally Posted by JoeGeorge View Post
    I'm not familiar with CCK....Who is the manufacturer of CCK? what is the price range?
    Chan Chi Kee here:

    http://www.chanchikee.com/ChineseKnives.html

    One of the largest/dominant suppliers of 'value' priced kitchen equipment, both commercially and for retail? There is a restaurant supply house in the middle of the main Asian community here is L.A., this place probably has 1000 woks OVER 26" on the showroom floor, and in their clever area there are 2 brands - CCK and Dexter Russell. Interestingly, the DR filled out the "#6" style - the main meat & veggie thin slicer in SS sized about 220x110. All the rest, all the med. and heavy choppers, the duck slicers, etc., were all CCK

  6. #126

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    Quote Originally Posted by JoeGeorge View Post
    I was on a web site the other day and saw a Chinese Cleaver by Pro-Balance and one by Ultra-Chef. Have you used either of these? Which one would you recommend?
    Really? Does no one else see the spam attempt here...

  7. #127
    Senior Member Andy777's Avatar
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    Quote Originally Posted by kalaeb View Post
    Really? Does no one else see the spam attempt here...
    Hahaha what a loser...

  8. #128
    Senior Member labor of love's Avatar
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    i just figured it was a noob question....

  9. #129
    Senior Member Scrap's Avatar
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    Really wish I could have found this when i was first learning to use cleavers - I looked everywhere for info like this. In any case I did learn how to use it and forgot I had any other knives. It really surprised me how easy it is to perform very delicate work with it - to date I've supreme'd oranges, used it as a zester (mostly for the sake of doing so), peeled root vegetables, and have been trying to practice katsura-muki with it...and mine is just a $7 punched out piece of carbon steel I got from wokshop.com. I'm actually surprised I didn't see these brought up before now, I've always seen them recommended as a trial cleaver in threads like this.

  10. #130
    Senior Member labor of love's Avatar
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    CCKs are tried and true for the cleaver curious.

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