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  1. #1
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    Asian market cleavers

    Most of what chop are vegetables with some meat. I know that cleavers take some getting used to when coming from a standered chefs knife but I am fine with that.

    I went to the local Asian market today in search of a veggie cleaver, I found a cleaver but have no idea if it is any good or not? My question is are most cleavers from Asian markets good, not great but they will hold a decent edge, and do a good job cutting some veggies for dinner?

    The cleaver that I found looked like the CCK 1103 and was $20. On the blade it said "Miako's best"

    over some Chinese writing.

    Thanks for any help.

    Cheers, Julian

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    There are probably hundreds of these $20 cleaver makers. I have a couple. They work fine but there is no joy in the cutting. You must buy a high end knife...

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    Quote Originally Posted by Julian Nell View Post
    Most of what chop are vegetables with some meat. I know that cleavers take some getting used to when coming from a standered chefs knife but I am fine with that.

    I went to the local Asian market today in search of a veggie cleaver, I found a cleaver but have no idea if it is any good or not? My question is are most cleavers from Asian markets good, not great but they will hold a decent edge, and do a good job cutting some veggies for dinner?

    The cleaver that I found looked like the CCK 1103 and was $20. On the blade it said "Miako's best"

    over some Chinese writing.

    Thanks for any help.

    Cheers, Julian
    its a good one. It's probably what would have been recommended if you asked first. Curious, where are you located?

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    I'm sort of fond of cheap cleavers myself. Whether or not this particular one will be good for you depends on several variables. Is it carbon or stainless? Is it a "slicer" type, or one of the heavier ones? Does the blade have a lot of belly, or is it more flat.

    I used a cheap stainless 185mm x 75mm cleaver as my main knife for quite a while. I think I liked it just because I'm partial to cleavers and have spend a lot of time in China and cook a lot of Chinese food. But when I got a CCK 1303, I liked it a lot better- it was a bit bigger at 215mm x 90mm, it had a flatter edge, and the carbon steel seemed a lot easier to get quite sharp. The stainless cleaver I had just didn't have much board contact, what with the shorter edge and more rocker. I still haven't figured out what my ideal size cleaver is, but so far I've been partial to thin ones with flat edges, made from carbon steel. But for $20, there isn't much to lose in trying the one in your local place to see how you like it.

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    Slowtyper, I am located in Kansas City, Missouri. The Asian market is in the City market, a place close the the river with alot of good food.

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    Colorado_cutter, I haven't seen a CCK 1103 in person only on **** but from what I saw the profiles were almost identical I have no idea if it is stainless or not but I am going to think about it and $20 is nothing if it turns out to be good.

    Another thing that I would like to ask, is sharpening a cleaver pretty similar to sharpening a chef's knife or something of that size? I have never sharpened a knife and I think that a cheap cleaver would be a good practice knife but will the skill transfer over?

    Thanks for all the help and any rather help given.

    Cheers, Julian

  7. #7
    Senior Member chinacats's Avatar
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    Quote Originally Posted by Julian Nell View Post
    Another thing that I would like to ask, is sharpening a cleaver pretty similar to sharpening a chef's knife or something of that size? I have never sharpened a knife and I think that a cheap cleaver would be a good practice knife but will the skill transfer over?
    I find cleavers some of the easiest knives to sharpen...I think that with the larger size it is easier for beginners to keep at a fairly constant angle.
    one man gathers what another man spills...

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    That's good to know. Thanks chinacats.

    Cheers, Julian

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    Quote Originally Posted by Julian Nell View Post
    Slowtyper, I am located in Kansas City, Missouri. The Asian market is in the City market, a place close the the river with alot of good food.
    Know the place well. Used to manage at River Market Brewery. I miss that market always was fun to walk around.
    Chewie's the man.

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    My family and I used to go down there get some minsky's pizza and walk around.

    Cheers, Julian

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