12-08-2013, 11:49 PM
Assuming you get a fairly thin-beveled cleaver and keep it sharp, you shouldn't have any problems using a cleaver on the products you mentioned. With all that steel to work with, it's easy to assume that the cleaver works as a full bore chopping machine. But the truth is, they are capable of a lot of finesse.
12-09-2013, 12:44 PM
thank you for the advices.
but I have to find a "cleaver knife + sharper stone" not too much expensive in Europe. what could I buy?
12-13-2013, 02:15 PM
Anyone have experience with the F.Dick "Red Spirit" Chinese style cleavers? One light slicer and one slightly heavier chopper. From some company called "Mad Cow" that I don't know anything about.
02-10-2014, 12:23 PM
I have an old stainless Chinese cleaver with a metal handle that I bought in Chinatown in San Francisco in 1977 with my carbon steel woks. It holds a great edge and I can make the thinnest slices on a tomato with this cleaver. The blade is 9 inch by 4 inch and weighs 16.5 oz. I can do almost anything with this cleaver when it comes to slicing,chopping and mincing.
02-10-2014, 01:22 PM
Cleavers get sharper than any of my knives I don't know why?
03-11-2014, 08:16 PM
Would anyone care to take a guess at the quality of this knife:
I've been using a smaller (8 cm wide) #4 cleaver for a while, and stumbling upon this thread made me want to get a bigger one
03-22-2014, 11:09 AM
I don't know the brand but it looks like a lot of the lower end cleavers in China. The one piece all metal knives are not as common as the various wood handle models but you do see a fair number of them in the markets. I was recently in a Wal-Mart type business in Chengdu looking at their cutlery election. It was kind of like looking at the display here only ever model was a cleaver. Flashy stainless steel blades and fancy synthetic handles of various materials. Prices were mostly in the $10-$15 U.S. range which is high in that part of the world.
03-31-2014, 09:28 PM
Thats my cleaver from the 70's lol
Originally Posted by Donatzsky