"notbob" > wrote in message
. ..
> On 2007-07-24, Omelet > wrote:
> Agreed. I was looking for an 8" chef since I gave away my others to
> my daughter. I got tired of cooking at her place with crappy knives,
> so ended up giving her my Wustoff santouku and first cheapo Chinese
> knife. I like the CCK I have, but have a couple issues with it and
> think I can do better. In fact, the cheapo ($10) SS C-knife I gave
> her has a better edge than my CCK. I agree about the weight, balance,
> etc. Also, the width makes for a great scraper for picking up all
> those chopped/mince bits and moving off the cutting board. An
> amazingly handy design that has a deserved place in any kitchen, Asian
> or not.
>
> nb

I have a buddy from the knifeforum.com kitchen section that made a trip to
CCK in Hong Kong last year. As a matter of fact he picked me up the CCK BBQ
1503 carbon cleaver. He had to of bought at least one of every series they
make and a couple in some cases. At any rate he says the 11xx series has
much better steel and takes an edge a lot better than all of their other
lines of thin cleavers. As for my 1503 that is sharpened like an axe as it
weights over 2lbs and has about a 3/8" spine. It could take down a rather
large tree.

I have 2 stainless cleaver a really reworked Dexter (my old one after a
badly chipped blade due to dropping it onto concrete while moving) and a
Joyce Chen which is also a Dexter though not made by them any more.
Everything else I have is carbon steels.

Joe Cilinceon