Cleaver vs cleaver

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by boomchakabowwow, Nov 5, 2018.

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  1. Dec 6, 2018 #31

    aaamax

    aaamax

    aaamax

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    I dig those handles, especially if the price is low...
    And there is no word yet on the price is there?
     
  2. Dec 6, 2018 #32

    Nikabrik

    Nikabrik

    Nikabrik

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    The pricing he provided for all his other knives was $40 each, plus 11th free when you order 10 knives. I'm checking with him whether cleavers are the same price.

    They'd be delivered to a single address, so there'd be an additional cost to package and ship them to their final destination.
     
  3. Dec 6, 2018 #33

    Jville

    Jville

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    Hmm, if they are $40ish with those handles, I might be down to grab another so I can double cleave. These would work good for that imo.
     
  4. Dec 6, 2018 #34

    boomchakabowwow

    boomchakabowwow

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    Working two cleavers on meat (or that ginger, green onion, salt/oil thing for boiled white chicken) is a great time. Mine are not the same size, but once I get a drum beat going....fun.
     
  5. Mar 19, 2019 #35

    Nikabrik

    Nikabrik

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  6. Mar 20, 2019 #36

    Paraffin

    Paraffin

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    It sure is fun. I thought I'd only be using my two cheap cleavers for Chinese dishes with chopped or minced pork. But today I did the dual cleaver whacka-whacka on leftover corned beef from a St. Patrick's Day dinner, for corned beef hash. Cooked corned beef is more dense than raw pork, but it works fine if sliced into thin strips first. Makes great corned beef hash.
     
  7. Mar 20, 2019 #37

    Michi

    Michi

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    All sold out, except for the 240 mm Gyuto.
     
  8. Mar 20, 2019 #38

    Nikabrik

    Nikabrik

    Nikabrik

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    Wow, that was quick. They mentioned only having certain knives from "this trip," so perhaps he inspected/hand selected them on location. Either way, he also said on IG to expect a restock in about 3 weeks.
     

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