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04-16-2013, 03:38 AM
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#21
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Quote:
Originally Posted by Bigjim68
One of the knives I grab most often is a Nakiri, a miniature version of the cleaver.
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I really wanted to buy a Nakiri but they are usually expensive... Where did you get yours ?
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04-16-2013, 05:58 AM
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#22
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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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.
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04-17-2013, 08:51 AM
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#23
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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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.
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I am interested... What are your uses of these knife ?
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04-18-2013, 09:16 AM
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#24
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Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
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Quote:
Originally Posted by frenchguycooking
I really wanted to buy a Nakiri but they are usually expensive... Where did you get yours ?
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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.
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04-19-2013, 05:10 AM
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#25
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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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.
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It's not cheap but it should be great quality knife isn't it ?
Anyway, many people talking about CKTG... Positive feedback ?
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04-20-2013, 05:08 AM
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#26
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,311
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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?
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04-20-2013, 08:47 AM
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#27
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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Quote:
Originally Posted by frenchguycooking
I am interested... What are your uses of these knife ?
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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.
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04-22-2013, 03:35 AM
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#28
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Quote:
Originally Posted by Rob Babcock
CKtG is as good as it gets. I never buy anything knife related without checking there first.
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Thanks Rob ! I will definitely check it out before I buy any new knife.
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04-22-2013, 03:37 AM
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#29
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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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.
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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.
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