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Old 08-10-2012, 11:31 AM   #21
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Interesting that the original poster seems to have disappeared. However, I agree with Rob. Too little information to make a decision.

I don't have a set per se, but have a mix of Forschner that I have had many years. Also a set of Japanese medium quality knives. The J's get used the most. Both have served me well. The one thing a set has that is a must is a place to store the knives. Tossing the finest Japanese knife in a drawer will turn it into a bad tool in a couple of weeks.
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Old 08-10-2012, 11:36 AM   #22
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Personally, I have a great cleaver, I love it, and at home I use it almost exclusively. Using the tip for fine cutting, the middle for roll chopping, the heel for bones/tougher cuts, the whole thing as a board scraper or spatula to transfer stuff to the pot. . it's a one stop shop really.
Guess your cleaver does not weigh 2+ lbs?
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Old 08-10-2012, 11:50 AM   #23
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Originally Posted by justplainbill View Post
Guess your cleaver does not weigh 2+ lbs?
Not too sure the weight, actually. It's pretty comfortable, but has heft to it for cleaving/breaking things down. It's identical to this:

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Old 08-10-2012, 12:03 PM   #24
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Don't you have the reflex of being able to jump backwards faster than a knife falls from counter height? I would have thought that just about everyone on DC had that reflex.
In Earth's gravity an object falls about 32 feet in the first second. With a counter height of about 3-1/2 feet that's not much more than 1/10 of a second. (It will fall more slowly at first.) No, I don't have those kind of reflexes. But I guess you knew that.
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Old 08-10-2012, 12:06 PM   #25
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Not too sure the weight, actually. It's pretty comfortable, but has heft to it for cleaving/breaking things down. It's identical to this:

Looks good for more delicate work. I do the delicate work with Santokus and 6 - 8" cook's knives. For heavier work I use a 16" meat saw, 12" Sabatier chef's knife and a 1/4" thick, 2 lbs+ cleaver. The cutting edge on the cleaver apple seed shaped and quite resistant to malformation (chipping and rolling) and the spine is about 1/4" thick.
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Old 08-10-2012, 12:07 PM   #26
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The one thing a set has that is a must is a place to store the knives. Tossing the finest Japanese knife in a drawer will turn it into a bad tool in a couple of weeks.
I went and bought a drawer insert for my knives like the one pictured below. It was a little spendy, but I like the fact that it clears up valuable counter space. Another option is a magnetic wall mount, but I've always felt those are a little dangerous if you have any kids around, since the blades are exposed.
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Old 08-10-2012, 12:52 PM   #27
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I have a 18" Sears electric chain saw that I use for the really heavy work.

You know, like handling criticism of my cooking...
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Old 08-10-2012, 12:57 PM   #28
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Originally Posted by Greg Who Cooks View Post
I have a 18" Sears electric chain saw that I use for the really heavy work.

You know, like handling criticism of my cooking...
I once, as a guest, had roast venison. The roast was a nearly perfect cube. Yes, it had been cut up with a chain saw while frozen.
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Old 08-10-2012, 12:58 PM   #29
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I have a 18" Sears electric chain saw that I use for the really heavy work.

You know, like handling criticism of my cooking...
Hope you use sesame seed oil to lube the chain bar.
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Old 08-10-2012, 01:06 PM   #30
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Originally Posted by Greg Who Cooks View Post
In Earth's gravity an object falls about 32 feet in the first second. With a counter height of about 3-1/2 feet that's not much more than 1/10 of a second. (It will fall more slowly at first.) No, I don't have those kind of reflexes. But I guess you knew that.
It's actually closer to 1/2 a second.

I know I have that reflex, because I drop knives every now and again and I have always managed to jump out of the way. Would the knife have missed my foot if I hadn't jumped? I don't know. I don't think about it. I just jump and then notice that I did.
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