Topic: Your cleavers for everything.

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Posted at February 23, 2009, 8:13 pm:





Hi there CTC friends.

You kids are going to have to forgive me, I am having a problem. My problem is I am a long devoted knife nut. I try to buy a new knife ever other week. I have found my self intrigued by one knife.
The cleaver I am using is actually to be specific a DEXTER m# 5387 Hi carbon light weight [24oz]. Cost 30 bucks and I ground a better [flatter] edge on.

I find my self running around like a nut with this thing hitting and cutting things.
My friend I hired to work [as wait staff] at a party, asked me if I was coring/slicing tomatoes with butchers cleaver. I said why yes I am, it works well doesn't it.

I saw the guys at the Meat packing plant using these cleavers with unbelievable precision and effectiveness.
Does anyone else do this, am I all alone, Is there anyone out there, there, there?
Thanks Mike

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

I've used a Chinese cleaver, not as heavy as yours, for 30 years for j...

Would both of you please post a photo of your beloved cutting instrume...

You can see a picture of mine at my knife article.

Great page, Bouland.

I think this is it http://www.

Peter - Your knife-handling info is great! My knife skills are abo...

Thanks.

I still have the first blade I ever bought.

Hear, hear!! I, too, find my cleaver indispensible in the kitchen.

I've been lusting after these knives, particularly the santoku, for a ...

Interesting.

I don't own any, but one of the place I do cooking classes has a few o...

A simple (?) question.

Anytime we go any place where we might be expected to (or might want t...

I used a generic chinese cleaver for many years.

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