If I had unlimited resources I would have a few of these just for the history.
Yes the prices are ridiculous but the process to restore is interesting.
American culinary History seemingly comes at a cost. https://www.newwestknifeworks.com/co...-meat-cleavers
Refurbished Cleavers: Remaking yesterday’s “American Made” antiques for today. “American made” and “built to last.” These words are more than just catchphrases when it comes to our collection of refurbished cleavers. At New West KnifeWorks, we value the ancient tradition of knife-making even as we forge new paths of innovation.
This one seems fine. Mind you, I push though bones on birds (chicken, etc), and don't try to cut through larger bones and the like. The heavy cleavers are used for chopping birds up and the like so I think they tend to be good in that respect.
OH - be careful you don't grab a traditional Chinese cleavers that are thing and that Chinese cooks use as we use chef's knives. Those won't hold up to what you want to do.
Last edited by rickgregory; October 24, 2021, 09:52 PM.
How's the temper. Used a cheap one once that I picked up at a department store on a cook that I forgot mine for. Edge rolled horribly first good swing.
I just grabbed a cheap one at the local Asian market. The big ones (99 Ranch, H mart and the like) usually have a section with cookware and some cleavers. $20 or so and I grabbed a stainless that is sharp, decent balance and that I don't care about so much that I am afraid to whack and bones with it.
Time to replace my cleaver. Pretty set on the Dexter Russell meat cleaver, just don't know what size. Will be used for hacking bones and joints when processing large cuts of red meat and or wild game. What sizes do all of you use and what do you think of them pros and cons?
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