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Heavy cleaver (meat cleaver)? Go to an Asian food store like 99 Ranch and get one from their cookware section. That's what I did and for something like $15 got a nice, sharp meat cleaver that I use to divide chickens in 2 and other things where I don't want to use my regular knives.
Light, Chinese cleaver (means for general use)... that's harder. What's your price range?
This classic Chinese Cleaver also functions as a Chef's knife for chopping and slicing vegetables and boneless meat and then transferring food to the pot. Features Hardened and tempered high-carbon stainless steel Walnut handles that are unusually hard and durable (natural color may vary) Secured with brass ferrule Lif
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
x2 for the dexter. Be sure what you're looking for though; the dexter shown above is for chopping through tough cuts and bones, a chinese-style cleaver (shown further above) is sharper but more delicate, used for chopping, slicing, prepping, etc.
Edit: sorry just saw rickgregory said basically the same thing
Last edited by Flavorsavor; March 1, 2021, 11:31 AM.
When I bought the Dexter, there was a restaurant owner in the store. He told me one of his line cooks lost the tip of a finger to a Dexter. I almost put it back.
Heavy cleaver (meat cleaver)? Go to an Asian food store like 99 Ranch and get one from their cookware section. That's what I did and for something like $15 got a nice, sharp meat cleaver that I use to divide chickens in 2 and other things where I don't want to use my regular knives.
Light, Chinese cleaver (means for general use)... that's harder. What's your price range?
For heavy, see my post. For light... unless you just really want one, they don't offer that much advantage over a sharp chef's knife so I've got nothing for you there.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
I have the Shogun version and I really like it a lot, but that one is more suited to veggies or nothing more intense than chicken bones. I thought about getting this one as well, but I honestly would never use it.
I found this SOB in an old house on my uncles farm. No idea how old it is. However, you better believe this baby has seen A LOT of farm chicken necks. It is an absolute beast.....and I have two of them!
I have an expensive Global Meat Clever that I use a few times a year. It looks cool on my magnetic knife strip, but to have a $160 clever is ridiculous, in retrospect.
You bet. I mean the Global one works great and it looks great, but you will be able to find much cheaper options. magnet is a magnet, it just depends on how nice you want it to look or if you want it to match your knives. klflowers
My knives don't even match each other. I have a mixture of some old Chicago Cutlery knives and some newer Victorinox and Hammer Stahl stuff. Heck, my wife probably won't want them in sight, come to think of it lol
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