thinkin about a kitchen knife upgrade...

[CitizenDan]

For the past 5 years my knife of choice has been a small Chinese cleaver I picked up at an Asian market for $7. I have other more expensive knives that I use every so often but I like the size of this knife which is probably 5-6 inches in blade length. Recently I've changed my diet where I'm eating lots of fresh fruits and veggies, and I find myself chopping more than ever. So I was hoping the B&B knife aficionados could recommend me a good upgrade. Of course I don't need a butcher's style cleaver, just something smallish, light weight and comfortable. I would like to keep the price range around $100.00 or less.

This one caught my eye:

http://www.chefknivestogo.com/cckcleaver2.html

but then I saw these:

http://www.chefknivestogo.com/nakiri-knives.html

I have no experience with this style of knife but I think they might be just what I'm looking for.

Any advice would be very much appreciated.

 

[mretzloff]

I look forward to see what Ouch ends up saying.

Does it have to be a vegetable cleaver? Or can it be a chef's knife?

 

[CitizenDan]

I look forward to see what Ouch ends up saying.

Does it have to be a vegetable cleaver? Or can it be a chef's knife?

Doesn't have to be a vegetable cleaver, I am mostly chopping veggies and cooked meat though and probably the hardest fruit I deal with is an apple but I suppose some thing "all purpose" might be more appropriate.

I like French chef knives too, but I really like the smaller cleaver Chinese chef style.

 

[BalthasarR]

Is you are looking for a great value for the money Wenger Swibos are great. These knives are mostly made for professional use such as butchers and fish factory workers. The yellow handle doesn´t please everyones eyes (including mine) but man are those good knives.

http://www.wenger.ch/knife/Products/Professional_knives/Swibo_-_Professional_knives.html

Here in Finland all the butchers and fish processor I know uses Swibos. Also when ever you go to the store and ask a piece of fish or meat they use Swibos to cut it.

All my boning-, butcher- and fish knifes are made by Wenger. I also have a Swibo chef knife. I´ve been very pleased with my knives.

I don´t really have so much experience in high end knives. Global was ok when I tried it but the price didn´t encourage to buy.

Maybe I keep using my Victorinox and Swibo knives. Nothing wrong with that.

300th post

 

[Suzuki]

If you want a cleaver, then you can't go wrong with the CCK - the one thing you should know is that it is carbon steel and therefore needs to be dried as soon as your done with it or it will start to rust.

CCK cleavers are among some of the best out there - while they are unlovely, they are excellent values at incredible prices. I have a stainless version that I use regularly and like very much.

For 25 bones, you can't go wrong so long as you are prepared to take the extra care a carbon blade needs.

 

[Luc]

Finding a good kitchen knife can be difficult. I'm still looking for the exact right knife...

I know what you mean with the $7 chinese knife. I also bought one once, the edge was sharp for a full year and I use my knives quite a lot...

I have something for the Zwilling knives. I broke mine last year, bought in Canada, contacted Zwilling Canada/Australia, no bill. Both came back to me within 24 hrs. Canada said to talk to Australia but they would help if I couldn't get anything. Sent the knife to Australia. Got a brand new one within 5 business days... That's good service!!

 

[thunderball]

I'm always ready to recommend Global knives!

 

[ouch]

Cleavers are some of the most useful kitchen tools ever made. If you've been using one for a long time, I'm not going to try to talk you out of getting another. I can't tell you how jealous I am of guys like Chris who live in Toronto (or San Fran) and can go to a Chan Chi Kee store to handle the knives in person. There is no substitute for holding a knife in your hand, no matter what type you're looking for.

CCK is famous for high value cleavers, and there are a lot to choose from. If you want to go for a nakiri, I'd suggest this as a terrific example that won't break the bank-
http://www.chefknivestogo.com/todpna16.html

A nakiri is an adaptation of the traditional Japanese vegetable knife, the usuba. The nakiri is thin bladed and has a 50/50 grind, so it will feel familiar. It's a nice alternative to the more common santoku, which is also a very good knife for veggies. Needless to say, a chef's knife will also handle veggies with ease.

 

[petr]

http://www.japanesechefsknife.com/HattoriForumHighEndChefsKnives.html

I found love with the Hattori Knife Forums model. I suggest 210 Gyotu. I use the 240mm and the petty more than anything else in the kitchen.

It is wicked sharp. Easy to resharpen. And my wife or kids can't ruin it by leaving it in the sink wet when I am not around.

Until you handle these Japanese blades it is difficult to grasp how efficient they are.

There are lots of nice other choices on that site also. And it begins.

 

[petr]

If you want to live the carbon dream, I love these mucho.

http://www.japanesechefsknife.com/TenmiJyurakuSeries.html

Warning...they will rust before your very eyes. Anyone disagree?

 

[ajkimmins]

Have a set of the Wustof Gourmet's. Used them for about 5 years before I took them to get resharpened just a month or two ago!! Just regular passes on the steel!!

 

[ouch]

[And it begins.

And it never ends.........

 

[CitizenDan]

Wow, this is turning into a slippery slope indeed...

I think I'm going to go ahead and pull the trigger on the CCK small cleaver. I like the cleaver style and I've never had a carbon blade so I guess it'll be a good practice knife.

This experience has opened my eyes to the world of Japanese cutlery and already I'm beginning to feel sorry for my other AD's - I can see them taking a back seat for awhile.

Don't suppose you guys wanna add some fuel to the fire and point me towards some online resources, books, etc?

Thanks again for all the help guys!

 

[dobeedigital]

I'm not a fan of the carbon steel you have to be relentless in cleaning. I would visit your local restaraunt supply store and look for this bad
boy though if you do want a high carbon steel cleaver:

http://www.amazon.com/Dexter-Russell-Cleaver-Chinese-Hardwood/dp/B0015DG3FM


Otherwise if you do want something lighter the Global pictured here is a good knife.

 

[Alacrity59]

Wow, this is turning into a slippery slope indeed...

I think I'm going to go ahead and pull the trigger on the CCK small cleaver. I like the cleaver style and I've never had a carbon blade so I guess it'll be a good practice knife.

This experience has opened my eyes to the world of Japanese cutlery and already I'm beginning to feel sorry for my other AD's - I can see them taking a back seat for awhile.

Don't suppose you guys wanna add some fuel to the fire and point me towards some online resources, books, etc?

Thanks again for all the help guys!

Well . . . I suspect you may wish to sharpen that knife . . . you know it is probably not shipped all that sharp. We can help confuse you on that issue as well.

 

[CitizenDan]

Well . . . I suspect you may wish to sharpen that knife . . . you know it is probably not shipped all that sharp. We can help confuse you on that issue as well.

Oh yes, I knew that was coming. Right now I'm rather enjoying the early, blissfully ignorant stage where I'm bouncing from website to website looking at knife porn! I'm pretty much a clean slate, I have no idea about the differences in steel and the performance and function of the various shapes. Of course I'm completely ignorant of sharpening methods too (other that a steel - i've used one of those for years) I can feel a nice detail heavy AD coming on and I'm looking forward to it.

 

[Jim]

Another victim convert decending the steps!

 

[ouch]

Another victim convert decending the steps!

Guess what store I just drove past?

Spoiler

El Pollo Mas Bueno

 

[dpm802]

I would visit your local restaraunt supply store and look for this bad
boy though if you do want a high carbon steel cleaver:

http://www.amazon.com/Dexter-Russell-Cleaver-Chinese-Hardwood/dp/B0015DG3FM

+1 .. Exactly what I was going to recommend, although since you already have a good chinese cleaver, you might want to seek out a general-purpose chef's knife or a santoku blade, instead.

Restaurant supply stores will carry some amazing bargains to outfit your home kitchen. If you can get past the fact that many of these outlets are not pretty to look at, merchandise is not displayed like it would be at a department store, and they are often dusty and dingy looking, you'll find top-notch gear at rock-bottom prices.

Every city has at least one store like this. Find the one near you and go check it out.

 

[ouch]

I have a Dexter cleaver for the last 25 years that I just can't seem to kill. Pretty soft steel and on the homely side, but I can't complain about the longevity for the 10-12 bucks I paid for it.

It's my official chicken cutlet butterflier.