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Dear Forumistas, today, at Baumarkt, I found a rubberwood countertop, 1500 × 650 × 40 mm on sale. It struck me, why not cut this into foue or five cutting boards? Is this a good or bad idea? Could the glue be bad for food/knives? It is made for the kicthen, but of course not specifically...

Thanks all for your helpful answers. I think I will try thinning out the shoulders first, starting with just 8–10° or so, getting my confidence and technique up a bit before doing some serious bevelling. Sounds reasonable? Also, I have a follow-up, regarding a Chinese cleaver from CCK (1302)...

Thanks for the help, it’s very helpful.

I see. But any angle higher than 0° to the blade side would be the shoulders, since there is only the side of the blade, and then the edge.

Ok, you are probably right. But my feeling now is: • It is a bit thick behind the edge, therefore a bit of thinning out would probably make it cut more elegantly. • With some kind of secondary edge/thinning out, the sharpening will be easier, since I will not have to remove so much...

Thank you. But approx. what angle—and as a result, how far up the blade—would you recommend? As I said above, I have rarely seen a very high secondary edge on this kind of knife(?).

Edit: updated the post with this info: Now, my big question here is how to sharpen the secondary bevel in japanese–western hybrid blades that are harder, and intended to have a 15° primary edge? For example, on knives like Hattori, JCK, Misono, Akifusa etc, I have never seen the kind of...

Dear Forum, after reading an awful lot on sharpening, I am still a bit confused regarding secondary edge. It seems clear for me how it works on japanese knives, and I often also clearly see a secondary edge, going up a centimeter or more. On a western style knife though, if it has an edge...

Nice to hear. Right now, I am a bit intimidated by its size, so I mostly go for the 1303. Maybe, however, this will change over time.

You ordered the steel or iron handle? Would love to hear more about your experiences with it. How do you sharpen it? Probably not so very steep? Which size? Photos?

Well yes, the 1303 or the 1102 are far too thin to chop through even chicken bones and the like. It is often said that the chinese use only one knife for all purposes (and in this case it would be a cleaver with a thickness between the 1303 and the 1402), but truth is that many—especially those...

Finally my CCKs arrived, thank you very much for all help. Added some info and photos in this thread.

Finally my CCKs arrived, thank you very much for all help. Added some info and photos in this thread.

Dear Forumists, after asking you for advice, over analyzing and angsting, I finally decided on the CCK models, and last week they arrived. So, here are some photos and measurements of the cleavers, and also added my old cleaver for comparison. I have not used them very much yet, but...

After some more research, I found this post, which answers my question: the CCK small chopper, in this case the FK1804, is as thick as 4,3 mm at the bolster and 2,1 mm at the tip. That is reasonably thicker than the slicers, and would probably add at least 50 %—if not more— of weight. Thus, I...

You got me there; that’s a tendency I have … However, some questions were pretty factual, I think, foremost whether the thickness changes from handle to tip? Got any photos to show this? That I will do for sure, and I am sincerely thankful for all the help you and the rest of this forum has...

Thanks for the tip. Actually, that was my feeling as well, wherefore I probably will buy the smallest one, for just light-weight chopping. However, do you think it is wiser to go for stainless, since it is often less brittle and little bit tougher/impact resistant?

Thank you again, Sillywizard, for your this exposition. However, I wonder: • It is clear, that this tenth of a millimeter makes difference when making very delicate work. But in the other direction, how can another fraction of steel added make any significant difference on the edge, and its...

Or maybe this video: https://www.youtube.com/watch?v=8ciBUPOebWU To me, it actually looks pretty thin? Also, look here and here. The blade dimensions are—I have found out—20 × 8,7 cm (middle of the blade). Pretty small, one must say.

By the way, would you guys say that Martin Yan uses a thin 13**-style or a medium 190*/180*-style cleaver in general, and in for example https://www.youtube.com/watch?v=5-UUWWig-pU? Also, there is—or were—a cleaver that carried his name. Anyone used or seen this, and could say anything about...