If I had paid $200 for a knife, it would be kept in a custom-built case, be carefully hand washed, and never be used. Of course it would stay sharp!

And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?

This post was edited on 11/24/12 at 9:23 am

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Posted by LSUCreole

Lost in a drunken haze

Member since Nov 2005

11628 posts

Posted on 11/24/12 at 10:41 am to Stadium Rat

quote:
And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?

I'm gonna strictly use it for meats and vegetables I already own a badass cleaver that I use for bones

I've tried the cheap knives before and I will never use them, they're too light and don't hold an edge for shite. I didn't need this knife at all but the deal was too good to pass up it sold out in a couple of minutes

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Posted by RaginCajunz

Member since Mar 2009

5466 posts

Posted on 11/24/12 at 11:18 am to Stadium Rat

quote:
If I had paid $200 for a knife, it would be kept in a custom-built case, be carefully hand washed, and never be used. Of course it would stay sharp!

And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?

My 3 have always been hand washed, but they get lots of use. The steel on a nice knife is totally different than a cheap, big-box store knife.

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Posted by CITWTT

baton rouge

Member since Sep 2005

31765 posts

Posted on 11/24/12 at 4:07 pm to Stadium Rat

Cleavers are not just for banging bones. A Chinese cleaver is one hell of a great tool for slicing veggies and other stuff. A "meat" cleaver is what you are describing.

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