In article >,
notbob > wrote:

> On 2007-07-24, Joe Cilinceon > wrote:
>
> > 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.
>
> So, the question is, who does make a good Chinese knife. I've got a
> CCK 1302. I'm still working on putting a good edge on it. Otherwise,
> I'm pretty happy with it. But, if someone makes a better one, without
> being more brittle, I'd be interested. Someone somewhere has to
> have made a really good Chinese knife.
>
> nb

As posted before, my two chinese cleavers are Kiwi brand from the Asian
market. $10.00 each. They hold a sharp enough edge to slice tomatoes
thinly.
--
Peace, Om

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