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New carbon steel cleaver

LitLit Posts: 6,460
edited February 2012 in EggHead Forum

I bought one of these for a friend for his birthday and after testing his decided I wanted one. Its a fairly inexpensive carbon cleaver especially if you get it with the base handle ($40). I got a custom handle but the standard one is fine especially since most of your hand is on the blade when cutting. It came sharp enough to shave my arm so I can't wait to hone and strop it. The blade is extremely thin its more of a prep cleaver. Its thin enough that when they stamped it you can see where the stamp pressed through to the back.

 

 

Comments

  • jbates67jbates67 Posts: 168
    So....where'd you get it?
  • Village IdiotVillage Idiot Posts: 6,953
    edited February 2012
    Most of my kitchen knives are stainless, but I like carbon steel a whole lot better.  Doesn't hold an edge as long, but it doesn't take that much to bring it back to razor sharp (with a stone).  I have 3 CS knives, and they are my favorites, though not the most expensive.

    I just bought a cleaver for $5.00 (plus shipping).  I plan to only use it for cutting chicken bones when making chicken stock.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • LitLit Posts: 6,460
    http://www.chefknivestogo.com/cckcleaver2.html this is the base handle but search by knife types and cleavers and there's several handle options
  • Carbon steel knifes/cleavers keep an edge better than any stainless. They stay sharp for a longer period. Don't worry about the staining that will be sure to come. I am using my wife's grandfathers knife for just about everything in the kitchen. It out performs any stainless knife we have!
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