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Old 10-29-2006, 04:03 AM   #21
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Quote:
Originally Posted by T-roy
http://www.cutleryandmore.com/prodli...114&FamilyID=9

I know it looks gimmicky but I bought one & like it a lot. Lamson Sharp has a lot of quirky but cool kitchen tools & is worth taking a look at.
I like it!!! Can you buy me one? just kidding :-)

How does it feel in your hand? (light, medium, heavy??)
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Old 10-29-2006, 08:43 AM   #22
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I have couple small cleavers, I picked up in an Asian store fore about $3 bucks each. I had to replace handle on both, because the original was junk, but the blade is very nice. I do keep it very sharp and use it all the time. It is probably my favorite tool in the knife section. I also have big Chineese one, but practicaly never uset it, unless I picked up the whole chicken on a rare ocasion, that needs to be cut.
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Old 10-29-2006, 10:02 AM   #23
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The Lamson Sharp is lighter than my Chinese cleavers & better balanced. Feels about the same weight as my 8 " chefs knife. Buy you one? first we need to start the send Cindy to sharpening school scholarship fund.
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Old 10-30-2006, 07:19 AM   #24
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Quote:
Originally Posted by T-roy
The Lamson Sharp is lighter than my Chinese cleavers & better balanced. Feels about the same weight as my 8 " chefs knife. Buy you one? first we need to start the send Cindy to sharpening school scholarship fund.
OK!!!!! I'm ready!!! :-)

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Old 10-30-2006, 11:10 AM   #25
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What's wrong with bomb?
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Old 10-30-2006, 06:25 PM   #26
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Old 08-15-2007, 06:59 AM   #27
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Quote:
Originally Posted by Andy M.
A Chinese or Asian cleaver is, IMHO, a knfe. As such, it is used as you would a chef's knife or santoku. It is light weight and sharp as any knife would be. In the average kitchen, it would get as much use as a chef's or santoku.

A meat cleaver is not a knife but a special use tool for heavy meat and bone work. It's heavy becuse weight aid in its use.

As the OP never made it clear which type of cleaver she was interested in, I guess we should ask.

Cindy:

Which type of cleaver are you asking about?
On point again. I like my Chinese cleaver. I have a real meat cleaver but it's so much more of a toy than a tool.
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Old 08-15-2007, 10:01 AM   #28
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A heavy meat cleaver is not particularly useful unless you have a heavy (200 lb.?) butcher block. For home butchering, a bone saw and poultry shears seem to be more practical.
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Old 08-15-2007, 10:56 AM   #29
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I have a nice, high-carbon no-stain Chinese cleaver that I bought at a nearby Asian grocery store for under $8US. It's all one piece of steel, even the handle, so I don't have to worry about the handle coming off. It's fairly light, and takes and holds a good edge. It's currently at my job, where it serves as a "backup" knife should my chef's knife become unavailable. I haven't actually had to use it for years. It's a really attractive piece, so I keep it around instead of letting it go.
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Old 08-15-2007, 12:16 PM   #30
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Quote:
Originally Posted by Gossie
Any good advice? Never used one, so of course, never bought one. <grin>
Are we talking june or the Beaver?

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