 |
|
04-16-2013, 03:38 AM
|
#21
|
Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
|
Quote:
Originally Posted by Bigjim68
One of the knives I grab most often is a Nakiri, a miniature version of the cleaver.
|
I really wanted to buy a Nakiri but they are usually expensive... Where did you get yours ?
|
|
|
04-16-2013, 05:58 AM
|
#22
|
Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
|
I have become accustomed to using my chinese cleavers on a everyday basis. Other knives feel a little weird in my hands now.
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
|
|
|
04-17-2013, 08:51 AM
|
#23
|
Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
|
Quote:
Originally Posted by Hoot
I have become accustomed to using my chinese cleavers on a everyday basis. Other knives feel a little weird in my hands now.
|
I am interested... What are your uses of these knife ?
|
|
|
04-18-2013, 09:16 AM
|
#24
|
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
|
Quote:
Originally Posted by frenchguycooking
I really wanted to buy a Nakiri but they are usually expensive... Where did you get yours ?
|
I've had mine for a while. I think I bought it from CKTG when it was on sale. If memory serves, it was around 60 dollars.
Tojiro DP.
|
|
|
04-19-2013, 05:10 AM
|
#25
|
Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
|
Quote:
Originally Posted by Bigjim68
I've had mine for a while. I think I bought it from CKTG when it was on sale. If memory serves, it was around 60 dollars.
Tojiro DP.
|
It's not cheap but it should be great quality knife isn't it ?
Anyway, many people talking about CKTG... Positive feedback ?
|
|
|
04-20-2013, 05:08 AM
|
#26
|
Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,311
|
CKtG is as good as it gets. I never buy anything knife related without checking there first.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
|
|
|
04-20-2013, 08:47 AM
|
#27
|
Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
|
Quote:
Originally Posted by frenchguycooking
I am interested... What are your uses of these knife ?
|
I use mine for nearly all chores where a knife is required. Even carving a roast or poultry. I reckon the only thing I don't use it for is filleting small to medium size fish.
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
|
|
|
04-22-2013, 03:35 AM
|
#28
|
Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
|
Quote:
Originally Posted by Rob Babcock
CKtG is as good as it gets. I never buy anything knife related without checking there first.
|
Thanks Rob ! I will definitely check it out before I buy any new knife.
|
|
|
04-22-2013, 03:37 AM
|
#29
|
Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
|
Quote:
Originally Posted by Hoot
I use mine for nearly all chores where a knife is required. Even carving a roast or poultry. I reckon the only thing I don't use it for is filleting small to medium size fish.
|
Hoot you are a Chinese cleaver Power User ! This knife is very versatile indeed. I even use it to split light bones of poultry.
And Agree, Filleting fish may not be its favorite domain.
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
All times are GMT -5. The time now is 07:47 PM.