Reddit reviews Dexter-Russell 8" Stainless Heavy Duty Cleaver, S5288, TRADITIONAL Series
We found 6 Reddit comments about Dexter-Russell 8" Stainless Heavy Duty Cleaver, S5288, TRADITIONAL Series. Here are the top ones, ranked by their Reddit score.
Built with enough heft to smash bone and meat easilyBalanced to be comfortable to useBlade made of stain-free high-carbon steel and handle of RosewoodFlat blade tipBlade measures 8 inches longDexter-Russell knives have helped chefs COMMAND THE COOK for over 200 years!
One does not stab with a cleaver. One hacks or chops with it. This makes for a rather poor stabbing weapon.
The Wustoff cleavers are quite nice.
I don't think you need to spend that much on a cleaver to get a nice one though. So my other two recommendations...
The Dexter Russell cleaver
http://www.amazon.com/Dexter-Russell-S5288-Heavy-Duty-Cleaver-Series/dp/B0019KATWY/
Or the Victorinox
http://www.cutleryandmore.com/victorinox-forschner/walnut-handle-meat-cleaver-p14099
Maybe try a "cheap" one and see if it's useful - if you find yourself using it a lot, upgrade. Also note that some are made for cutting meat/bone and some are more for vegetables.
No use. Recommend gender change operation. I'll link some useful resources here, here and here. Good luck!
I actually don't have one but have been eyeing this CCK for a long time though its probably too thin to handle a pork carcass. This one is more suited to the task.
I also hear good things about the Dexter-Russel cleaver.
With cleavers, you want something that can take abuse which usually means less hardness and edge retention, and something that responds well to honing. The same goes for boning knives which is why I like to use a Victorinox, the one mentioned in that post actually.
edit: words
I wouldn't get a sharpener like that. I use a stone that has two different grits on it. It was like $3 at a kitchen store and keeps my knives sharp. There's a lot of tutorials on youtube showing you how to use one.
As for what knives to get, the recommendation for Victorinox Fibrox line is solid. You need a chef's knife and a paring knife. Next I would pick up a serrated bread knife, preferably one with an offset handle like this. Note, I'm not recommending that specific one, I just linked to a sample of one so you'd know what I was talking about. You can cheap out on this one. One serrated knife cuts just about as well as another. After you have a chef's knife, a paring knife and a bread knife you should be good for just about any job in your kitchen. If you then want more knives I would recommend a santoku and some sort of cleaver.
Other important points, hand wash your knives, don't throw them in the dishwasher. Use a wood or plastic cutting board. Please don't use a glass one, it's a bad idea. Sharpen your knives & hone your knives frequently.