Out of interest, how thick is the spine of your CCK KF 1402 at the heel?
It looks like this store carries all the CCK cleavers, does anyone have any experience with them?
Hello fellow hounds. I'm hoping you can help me out with a recommendation for a heavy, but not too heavy, cleaver. Lots of details to follow.
I use all Western-style knives (Wusthof Classic Ikon and Henckels Four Star II) plus one MAC santoku, and quite happy with the equipment I have, with one exception. I need a big cleaver for use in cutting through bones, squash, for smashing garlic, all that good stuff.
So I was looking on a knife store that I like, chefknivestogo.com, and they have this one called the CCK bone chopper that looks perfect:
Carbon steel, full tang, designed for hacking. The problem is that the spine is 8.1 mm thick at the heel. It's basically designed for chopping like an axe - if you try to push through food (e.g. squash - we eat a lot of squash) it'll wedge. I even emailed Mark Richmond (site owner) about it and he confirmed that it wedges badly, but that it's mostly designed for hacking.
Anyway, most of the other cleavers I've seen are Chinese-style slicers (very thin), or at most, about 2 to 3 mm thick. I'm looking for something heavier, maybe 4 or 5 mm thick? I want about 8" or 9" long blade, with full tang. Carbon steel or stainless is fine, I take care of my equipment so corrosion shouldn't be too much of a problem with carbon steel.
Should I just be going down to Chinatown and buying a $10 cleaver there? eBay? Should I go for the Wusthof Classic Heavy Cleaver? (Anyone know how thick it is?) It's kind of expensive, too.
Any recommendations are appreciated. Thanks!