Chinese cleaver (relatively medium to thin blade), right? I don’t assume you use a thick meat cleaver for 90% of your works?
Correct, although I don’t think it is Chinese, it has a western handle. No brand name just marked stainless steel. I also have a meat cleaver, if I used that every day I would probable have carpal tunnel syndrome.
I think you are in NY. If so rather than me giving my opinion on what knife I like to use I suggest you head to Korin downtown. It’s an amazing store and they can tell you all about knives. Check it out and pick one that works for you. There are no cheap bargains though. The lowest price is in the 100s and can go dramatically higher but no need to spend that much.
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I go with Scott’s quartet, qualifying the bread knife as offset. These are daily knives. I suppose I could adjust by eliminating one or more, but it would take substantial re-training.
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I finally got around to watching this. It is really good. Thanks.
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I see. So it is a heavy duty cleaver. Yeah, those are heavy. I have tried one time preping my entire meal with a thick cleaver. It is tough. What do you mean you use the cleaver 90% of the time?
Great suggestion. They sell good knives.
I have 2 of those Sabatiers - carbon steel, almost 50 years old …
I’m mixing a cocktail now and going to go recline in a darkened room, because I’ve scared myself.
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I use it daily for all my prep work.
Ah. I read it a couple of times. I think I get it now. You have a thin(ner) blade cleaver which you use daily, but it is probably not Chinese. This one you use almost daily, You also have a thick blade meat cleaver, and this one you don’t use often.
The more I have learned about knives, an old carbon Sabatier chef’s knife is basically a gyuto with softer steel, a bolster, and a western handle.
Exactly.
I’ve ben cooking for over fifty years both professionally and at home. If I could only have only one knife it would be an 8" chef’s knife. That being said, I have a drawer full of all types of knifes, cleavers etc. The main thing is a system to keep them sharp.
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Your remark about hiding knives from certain users made me smile. Staying with my extended family out of State as I often do, I’ve stationed some knives there to use when I’m visiting, but I keep them in a closet when I’m away. Still, when I’m cooking there, I sometimes am too slow to prevent them throwing my knives into a soaking sink of dishes. The sight viscerally hits me, which amuses my relatives who see me as over-precious. To me, it’s like throwing a baby into some random shrubs–sure, it will live, but some Bandaids and alarm might be expected.
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If I were only allowed ONE KNIFE, this would be IT:
https://www.amazon.com/dp/B005LRYEJU?psc=1&ref=ppx_pop_dt_b_product_details
If it were double the price, it would still be a bargain. I’ve given so many to friends … immediately, it’s their favorite. My friend has a market/deli and he refuses to keep one there because they “disappear.” At his home, first one they reach for.
I have other knives - a Wusthof Santoku that I use, rocking, to chop herbs.
Recently I read about the Global Cleaver:
https://www.williams-sonoma.com/products/global-cleaver-knife/ ($180 + tax) I considered ordering it from Amazon for a cheaper price but some reviewers thought the one being sold was not authentic. For some reason, W-S recently mailed me a card worth $118 … I have not idea why, so I decided to order from them and pay the difference. BUT, it won’t be delivered until AUGUST and no stores in SF Bay area keep it in stock, so, I can’t go try it out! I want the cleaver to slice chicken breasts for thin cutlets.
I also have a Victoronix bread knife … I use it to thinly slice bagels and I bake my own bagel chips (basted with a little olive oil).
I have other knives but I don’t use them that often.
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Nice! Would you use this serrated knife as a steak knife? If so, would you make a set of them to gift (heavens no, not as a wedding present!) perhaps as a housewarming gift? Thanks!
All I can say is I’ve given this knife to friends and it’s now the first one they reach for. I order this red one because I like the spear tip.
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