I want to make a vegetable cleaver to see how it goes, anyone interested in picking up #1?
I'd be interested if you wanna talk about it.
I'd also be interested. Oh and I hate you.
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.
It has to be thin. :-) 100mm x 210mm near (under?) 400g would be awesome.
Good thing Cutty Sharp reminded me to be responsible and not jump the gun on a nakiri. What he *really* meant to say, I'm sure, is "Are you sure you want to get a Martell nakiri right now? Wouldn't you rather wait a bit and get a Martell cleaver instead?"
Wise, wise man, I say!
Since I only plan on doing one to see how it goes I'll offer it to the first person who responded and go from there if that falls through.
Thanks for the good response here guys.