/ck/ - Food & Cooking

Kind of a wonky little cleaver desu

Depends on the cleaver. Most western chef's knives are sturdy enough to hande bones but sharp enough to do precision work with vegetables. With chinese cleavers, you usually have a vegetable cleaver that would chip cutting a winter gourd/large bones, or a heavier cleaver that can't do delicate jobs.

>>13429581
This.

Most cleavers have too much mass to use dexterously. Get one of those japanese nakjironinja knives or a santoku to split the difference. Something light enough that you're not wielding an axe head in your kitchen. I have a massive cleaver I don't even like getting near because if I don't pay attention 24/7 I'll take off a thumb.

>>13429557
>Am I correct in my assertion
Sure. You can do a lot with just a chinese cleaver, fruit knife, and bread knife.
>and did I buy an ok knife?
Your pic rel looks like a typical specimen.

>>13429804
>Most cleavers have too much mass to use dexterously. ... if I don't pay attention 24/7 I'll take off a thumb.
The crafty chink secret is that it's a vegetable chopper and not a meat cleaver. Barely light enough to swing quickly, and so bulky that your appendages usually stay attached.

>>13429557
Dont let anyone dishearten you OP, chinese chef knives are fucking awesome. they're larger and heavier than a western knife but they're thin so they cut through vegetables very easily just using the weight of the blade, its almost like a best of both worlds scenario. The tall blade also feels very safe To use because you have a large area to keep your knuckles in contact with. They're great for scooping food up too.

Hopefully your cleaver ends up being very thin, it can be hard to judge how thick a cleaver is when you order it and ive ordered one before which ended up a lot thicker than id like

>>13430258
Yeah but only Chen Kenichi can use these tools correctly. That man can wield cleavers like they're toys.

>>13429557

I still end up reaching for my gyuto most of the time but I do really enjoy my CCK. The height is great and the combination of weight and a thin blade take a lot of the effort out of cutting.

>>13430258
So basically, don't buy a cleaver or you're fucked. Get a normal persons knife. Chef, Santoku, some fag paring knife. Do better.

>>13429557
Good job op

>>13430290
>gyuto
Is that what weeaboos call a chef's knife?

>>13430298

Yup. Simply denoting style.

friendly reminder than Winco cleavers are stupidly cheap on Amazon, everyone should have one

>>13430291
What are you on about? You use it for anything you'd use any other chef knife for. This is a "normal persons knife" for probably a third of the worlds population.

>>13430305
Grab your Gyuto, there's some work to be done in this thread.

>>13430316
Nope. I have 2, they're fucking garbage. Way too heavy. I have the stainless handled 8 inch. I would be just as well served carting around a razor sharp axe head.

>>13430340

Sharpening time right now, actually.

>>13430351
My point.

>>13430363
Is that green polishing compound I see there? Major points.

>>13430374

Yup.

>>13429557
I just bought one yesterday and it's pretty wonderful so far. It's taking a little getting used to with how large the blade is but with some practice I think itll be the best utensil ever

>>13430351
>garbage

Idk dude, im very impressed with the build quality and the edge i can get on this thing. Its thicker than id like but for the price its an amazing deal

>>13430379
Rockstar. You're going to cut a lot of.. people.. oh god...

>>13430385

Yeah, it's functionally useless stainless steel. I have one, look at the picture. I have so many better blades than it. I'll place some duct tape on the edge and place it in the garbage.

>>13429557
How much did you pay for it? I cant even find this online

>>13430392
The Chinese want to place listening knives in your home so they're really cheap. probably 30 bucks.

>>13429557
Lol he fell for the meme. You realize they use a cleaver for everything because they’re too poor to have a set of knives right? They use the cleaver for everything out of necessity. What a stupid fool you are OP.

>>13430390
I dont own the all stainless one, so i cant say for that model, but the wooden handle model i have is excellent for the price. a bit of work on the stone to thin the edge down and it cuts like a dream

>>13430404
As long as you have someone to ridicule, we're all happy.

>>13429557
>did I buy an ok knife
Judging from the width of the bevel even in the promo shot it is way too thick behind the edge. More like a real cleaver for slitting ribs and chicken bones than an actual Chinese cleaver. Unfortunately a problem with way too many kitchen knives nowadays. A hundred years ago the master grinders in Solinge ground a chefs knife so thin that with some reflecting light you could see the metal bend and form a bulge when you pressed the edge sideways onto the nail of your thumb and then pulled it lengthwise over the nail. Nagelgängig it was called.

>>13430298
A special Japanese chefs knife, with the profile of a french knife but without the bolster.

>>13430404
What? I think they use it because it does everything they need to in the kitchen. By that same logic everyone who uses a chefs knife for most stuff is poor. Why are you here projecting your money problems?

>>13429557
>chinesium steel
You get what you pay for i guess.

chinese chef's don't even use these. they only pick them up when they have to chase somebody out of the restaurant for not paying.

>>13430412
I'd have to bench grinder the shit out of the winco to cut the weight. Can't be bothered. Just gonna stay with a santoku.

>>13431059
It's built for chopping through bone and thick hunks of meat which makes it purposely unbalanced and front heavy. This inherently makes it a poor choice for general cutting tasks. A chef knife on the other hand is the exact opposite. It's a balanced knife meant for general purpose slicing and dicing and isn't meant to hack through bone. Every knife has a purpose, they aren't just made for fun or to look cool.

>>13431210

I don't know anything about OP's specific knife but in general, when people are talking about Chinese cleavers, they're referring to vegetable cleavers, which are quite thin and definitely *not" made for butchering.

>>13431210
>>13431226

To demonstrate, left is my CCK vegetable cleaver, right is my Dexter meat cleaver.

>>13431210
lurk more

>>13431244
I need to turn my meat cleaver into a veg cleaver. I'll pray to Chen Kenichi to make it happen.

E-cigs are not good, faggot

>>13429804
My nakiri is fantastic for everything EXCEPT heavy butchering (I've chipped it trying to chop through frozen fish before), so you really only need exactly two knives in your kitchen. The boning knife and the slicing knife.

>>13430363
>King 1k/6k stone
my nigger

lmao enjoy deboning shit with that

>>13431244
Saved that pic for future use since ive had to explain this to so many people.

I want a CCK so bad but they arent really available in Australia without paying not without ridiculous shipping costs. Is it the carbon steel one or the stainless one?

>>13432598

Mystery carbon.

>>13431128
What steel is it? I cant find this specific knife online but from what i can tell, this brand uses good steel

>>13431210
You're a huge fag. It's a vegetable cleaver. I didn't get it for cutting through bone. I never even need to do that

>>13430484
>width of the bevel
Pretty sure they just put a stylish horizontal finish on that part of the blade which looks like a thick bevel. the bevel itself looks pretty standard

>>13431626
I don't debone anything.

>>13432598
Shi Ba Zi Zuo CCK clones on Aliexpress are supposedly as good as the original CCKs. They push the stainless models, but they also have a carbon steel one that's slightly cheaper than the stainless.

>>13431210
theres a chinese cleaver and a chinese chopper

former is the thick one for meat and the one you are thinking of

the chopper looks very similar but its thin and for general purpose/veggies

>>13432742
Thanks dude, this is exactly what ive been looking for. I had such a hard time finding nice thin chinese cleavers that i gave up and just bought a cheap kiwi cleaver thing.

Now i gotta decide, do i want to go the easy way and grab a stainless one or go the carbon, or both but i already have way too many kitchen knives

>>13432742
Just ordered a Shibazi s210-2 very similar to the famous CCK 1303 and a quarter of the price where i live