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bald1- when I google “Tarhong Chinese cleaver”, I don’t come up with much. Can you help me out?
Good call on that large vs small. The extra hair of size isn’t worth the $$$.
-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
My Chinese cleaver is my favorite kitchen utensil. I have a wide selection of knives, some I inherited from my mother, others I bought when I was newly married. My cleaver was bought at a Chinese store, and I wasn't looking for a brand, just a utilitarian cleaver. Turns out it's a Hoffritz. I've had it over forty years, and with an occasional swipe with a steel, is one of the sharpest tools in the drawer. Another thread talks of crushing and peeling garlic; I learned how with my cleaver. I make quick work of onions, peppers, tomatoes, and other ingredients. In fact, I think having a Chinese cleaver has made me better with ALL my knives!
Don't believe everything you think.
NRA Benefactor/Patriot Member
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It is a basic el cheapo of the type found in local Chinese shops. That said it continues to serve me well. It's pictured earlier in this thread. I bought it online a long time ago and don't remember where. But a search found these which show mine and similar models:
Stay with the carbon steel like mine and NOT the cast iron blades. Links shown for styles and the last for having an unhidden price.
If memory serves that's another reason Kimball recommended the CCK small model. It is most likely the BEST choice in an inexpensive piece.This message has been edited. Last edited by: bald1,
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
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