"Omelet" > wrote in message
news
> In article >,
> "Joe Cilinceon" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> >
>> > Awesome collection dude! :-)
>> >
>> > I'll have to look for Japanese knives. The cleavers I have were made in
>> > China, but they've worked very well for me.
>> > --
>> > Peace, Om
>> >
>>
>> Thanks Om and nothing wrong with the Chinese cleavers. CCK comes to mind
>> as
>> I have 2 of them. I have their very heavy bone smasher BBQ cleaver and
>> the
>> very thin and light 1103. The only difference in them and the Japanese is
>> the steels. The CCK's for example will not hold and edge like the
>> Japanese,
>> but then it won't chip as easily as the Japanese steels. You don't want
>> to
>> be throwing the Japanese steel into your sink with a load of dishes/pans
>> for
>> example.
>
> I have Kiwi brand and they hold a serious edge with just a little honing
> with the steel as needed.
>
> I NEVER soak knives! They are wiped clean as soon as I am done with them
> and put away in the drawer or magnet holders! I've never seen a need to
> soak knives.
>
> It only takes seconds to give them a quick clean and dry and put-away.
>
>>
>> The Japanese cleavers are also much more expensive for example the black
>> on
>> with the octagon handle is custom made by Takeda.
>
> But they are pretty. :-) Part of the joy of stuff like that is the sheer
> beauty. There is nothing wrong with that.
>
>
>> It cost me about $200 a
>> couple of years ago and now costs almost $400 for the same cleaver. The
>> Sugmoto #6 (flat looking red like handle) is about $300. I also have 2
>> there
>> with custom handles a Suien VC and a Masahiro M3. All are carbon steels
>> by
>> the way.
>>
>> I think the best of the under $40 cleavers is the Town Food Service #1
>> which
>> is made in the US. It has a very large blade in length and width however
>> it
>> is also very thin. It sells for about $30 and though like the Chinese
>> steel
>> it won't hold and edge as long as the higher end cleavers. Because of the
>> size I wouldn't recommend one to a new cleaver user.
>>
>> Joe Cilinceon
>
> To date, I've never spent more than $18.00 on a knife, but if you can
> afford it, why not?
> --
> Peace, Om
>

I can relate as I used an $18 Dexter cleaver and a through away paring knife
for about 35 years myself. I then got a set of Shun knives from my kids a
couple of years ago as a Christmas gift. As I researched the best method of
sharpening the Shuns is what really got me into it as I learned more. I
finished buying knives now, unless something really special catches my eye.

I have also seen the Kiwi's at various Asian markets myself though I've
never handled one. I will steel the Chinese and America steels but won't on
the Japanese. The main reason is the Japanese steels tend to be much hard
and don't tend to roll like the softer stuff does. The Japanese knives I
just strop on a Hand America leather bench hone coated with Chromium Oxide.
A very high polish does more than a steel does for improving their cutting
ability. I also sharpen up through a series of stones from 120 grit to 10K
grit followed by the strop. These metals really handle a high polished very
acute edge and cut like a laser.


Joe Cilinceon