Dude, then you for trying to spread the word on these. I got one many years ago from a dead relative, and didn't really know what I had for nearly a decade when I pulled it out and decided to try it more seriously. Now, they're the only category of knife I'm still actively invested in. I just love them, they're so useful! The one I inherited was a medium weight, not a true slicing knife, I didn't get one of those until about 2 years ago and it's AMAZING.
I had a hard time finding a proper Chinese cleaver in my area, but I'm a hobbyist knife maker, so I made my own! Made it using an old saw blade. It turned out better than expected. I've been using it in the kitchen and I must say, I now understand why the Chinese have this as their only kitchen knife. Such a useful tool!
I can really sense the frustration of the guy who knows a lot about the topic and couldn't find much proper info and decided "fine I'll do it myself" :D
I love my CCK light cleaver. I've been using it for five or so years now. This cleaver is my go to knife. CCK cleavers won't win any beauty contests but they are durable and really easy to sharpen to a wicked edge. I use mine for just about everything except for hacking through frozen foods or bones. Definitely a good buy!
Excellent (and for a change, accurate) information on Chinese cleavers. Over 40+ years I have acquired more than 20, always searching for that holy grail, perfect blade. We are in agreement on basically every point you make. Sadly, I have not been able to convince people of the superiority of the large rectangle over the narrow triangle. It seems the size is just too intimidating. So happy to have found your channel. Subbed.
i just bought a cai dao last week, after using japanese knives for about 2 years and i have to say its already my favourite and definitely agree that its just an amazing knife style. i wish i had bought one sooner because i keep looking up new recipes just so that i can use it more and more!
Great to hear. It's not about which is "better" it just works for some people. The ability of the cai dao to transport the cuttings is the most undervalued aspect of a slicing cleaver. Enjoy!
@@caidaodreamer6221 oh yeah. that was the part i missed most. a few years ago i used the "serbian cleaver" and it was so nice being able to scoop everything in one go. i really love having that option back now again with my cai dao :D
I love my CCK stainless-so versatile, once you get over your Western bias that a knife should rock on the board and that cleavers are for meat. The CCK has a very thin blade, but it took me a good year of regular use to get over my bias and come to appreciate the versatility of a vegetable cleaver…
We have one of those with a stainless blade and a handle that looks like brass and resin. My partner enjoys using it but will often gravitate back to her beloved Kiwi knives instead, especially the one that looks a bit like a smaller slicer/cleaver. She's Thai - so I guess it's a case of what you're used to.
Nice! Finally a dedicated channel for cleavers! I'm struggling with the food sticking to the blade of my Shibazizuo f208, I think it's the rougher, probably acid treated section of the blade. Have you sanded yours off? that's what I'm reading on the webs, though am hesitant as I have no experience with tat and don't want to ruin the blade and geometry...
The anti stick layer on the Shibazizuo is fairly useless, it does not make food fall of the blade and it does create slightly more friction when slicing through thicker items. That rough layer is intended as an anti stick layer and sanding it off would likely not result in any reduction of food sticking. The rough layers idea is that it creates air pockets between the blade and the food item to reduce sticking force. I have not found an anti stick layer on any cleaver to make much difference, to mitigate food sticking I just slide the blade against a side of the cutting board or my hand to remove any food that stuck on. I have not experimented sanding it off and do not intend to, I have not found factory anti stick coatings to be useful and I doubt I could make a better anti stick layer myself. If you were to used a whet stone of 1000 grit on the side of your blade for just a few strokes it is unlikely that you would ruin the blade geometry, however the appearance will be affected. I would recommend just occasionally sliding the blade against the cutting board to get sticking food off.
@@cookingwithcleavers6842 thx - maybe I'm just biased as I was reading some knife nerds complaining about it especially with that knife and was expecting others to do better than others without having the actual comparison. So would you say it's kind of the same with the CCKs workout that layer?
@@GermanBadGuy Basically all Chinese cleavers will have food stick to them regardless of any anti stick/ rough layer. I think the layers idea is more to reduce the force necessary to remove food form the blade, but I have not yet had any real trouble sliding food off any blade and notice no real benefit from most anti-stick layers. CCKs, Shibazizuos and most other Chinese chef knives have about the same sticking with potatoes and similar sticky foods. Western knives have similar issues just less can accumulate on their smaller blades. I prefer blades without any rough layer because they are generally thinner and with smooth sides they have less friction with food. CCKs have no anti-stick layer. Remember to rinse off your blade between chopping different items, that will help prevent a build up of starches and other sticky sugars on your blade.
Question for everyone and anyone. I want to make than change the handle. I’ve done this many times with assorted knives, but this is my first encounter with a wire tang. Does anyone have any experience with this or a link with some explanation or better yet a video demonstration on the method used. I don’t know if the wire is straight, twisted, glued etc. do you drill out a small whole and Jan the wire through? Any help greatly appreciated. Thanks in advance.
HI, I really appreciate your channel. I have a cheap knife i purchased at a local Vietnamese market that I really like, and I've been looking for a better quality version but I can't find one. It is cleaver-shaped, about 5-6", but instead of being perfectly square, it has a slight tip. Not a triangular tip like a kiritsuke, but a small curved one. It is think like a chinese cleaver, and very slightly curved blade. Have you ever seen a knife like this? I'v seen heavy meat cleavers with this shape, but never thin vegetable knives. Thanks!
@@cookingwithcleavers6842 I ordered a CCK KF1303 from Chef Knives to Go and just received it. I’m going to buy a sack of onions and start practicing with it!
At $50 your best bet would probably be a stainless steel Shibazizuo F208-1, not a carbon steel but right now most carbon steel cleavers are pretty pricy. On amazon there is the Degnjia XP-03 that is a carbon steel blade for ~$40 but I have not tested it and cannot say if it is any good. The other option is go to a Chinese food market at see what they have there.
@@TomTran-hu7gd not sure dude, the side of it has some engraved writing in Chinese and some numbers, and i picked one up recently and they raised their prices for that knife to 65 bucks
