Recent content by jaybett

The kinds of food you enjoy cooking, the number of people in your household, and your habits in the kitchen can guide your decision on which knife to buy. Most people will say they cut a variety of things. The chef knife is a general purpose knife that can handle most tasks thrown at it. The...

Since when is a $700.00, 270mm Gyuto, considered a cheapo knife? Jay

While ingredients are important, in this case the types of steel, in the end, I think it is secondary to the skills of the knife maker working with their chosen steel. I am aware that you are referring to semi-stainless steel, that is used in your Carbonext knife. I would find it hard to...

Carbon steel is harder then stainless. One of the advantages of carbon is how easily it sharpens. Down side is that it reacts. Stainless steel is softer then carbon, that is why it needs to be sharpened more often. The geometry of a knife, its profile, thickness, how it is ground from the...

The part about the folding steel or doing it so well, makes a knife with good retention, in general isn't true. The steel in Japanese knives is harder then those typically found in European knives. Harder means brittle. A hard knife, made out of steel or ceramic will chip. To compensate makers...

This criticism can be made for most western knives, because of the bolster. Is your recommendation then to pick up a stamped steel knife such as a Forschner? Jay

Knife makers put grantons or kullens on numerous styles of knives. It should not be a problem to find, a chef knife with kullens. Many magazine and individual reviews have not found that kullens don't add much, if anything to the performance of a knife. The exception is a company called...

What did you find amazing about the Sanelli knives? Their ability to cut, take a keen edge and hold it, ease of sharpening? Since you are in the industry, do your co-workers respect others knives, or is every knife up for grabs? How much money can you stomach losing, if a knife gets ruined or...

A Chinese vegetable cleaver can be made out of low quality steel and still perform at a high level. Probably better then a German knives and on par with Gyutos. The steel is soft so it needs to be sharpened more then a Gyutos. I am not aware of any Gyuto design that can be made with low...

A large part of what makes a gyuto a functional knife is the Japanese steel. A cleaver can be made of cheap steel, and still be able to perform at a high level. The extra weight of the cleaver, makes it ideal for chopping. The extra width is a built in knife guard. As long as the cleaver isn't...

The general public may not be aware of Dexter Russell cleavers, but many Chinese restaurants in the states, use them. Cleavers come in a wide variety of shapes and sizes, depending on the animal and sometimes fruit it was intended to break down. As far as I know, there is no standard shape or...

A common misconception is that cleavers are only for cutting meat or chopping bone. Thin\slicing cleavers are meant for vegetables and meat. In my opinion, there is nothing better for chopping vegetables then a thin\slicing cleaver. A Chinese cleaver such as a CCK will absolutely out perform...

The answer to your question is no, there is not a cleaver that can cut vegetable and bones. The traditional rectangular cleavers, start very thin and end up very thick and heavy. Thin cleavers are known as slicing cleavers. They are at their best slicing and chopping vegetables and meats...

I also got the impression that he wanted a cleaver for chopping bones. A heavy carbon cleaver, which is ideal, can be found in the local China town. Here is an example: Heavy Duty Meat Cleaver

Greetings all, I've browsed this site a few times and have enjoyed it. I meant to register a while ago, but the topic of my favorite knife the cleaver, finally made me do it. A general rule of thumb I have, is that amount of use the knife will get should determine the price. Unless you are...