I use a cleaver which is mainly flat from tang to "tip". Its a nice knife but I prefer my chefs knifes for every day kitchen work.
Quote from: Aloha007 on August 22, 2018, 07:46:32 PM I use a cleaver which is mainly flat from tang to "tip". Its a nice knife but I prefer my chefs knifes for every day kitchen work.I find I use a cleaver more and more in the kitchen. I like being able to use the broad blade to scoop up cut materials, e.g. chopped onions.
My favorite seems to a clippoint but I also like spear and lambsfootThis my favorite clipoint shape(Image removed from quote.)
I have 2 but selectively use them. My thinner of the 2 was used quite a bit back when I first got it then for years afterwards. Only recently have I not used it as much. The thicker of the 2 is my chicken chopper or heaver cleaver.
Quote from: SteveC on August 22, 2018, 08:21:19 PMMy favorite seems to a clippoint but I also like spear and lambsfootThis my favorite clipoint shape(Image removed from quote.) I've said it before Stevey - that is the most beautiful pocket knife - absolutely perfectly shaped blade! Edit: Atrocious grammar I know, but you know what I mean...
The Chinese knife gets used far more. Thin blade is a wicked slicer. The high-carbon steel takes a brilliant edge. I try not to chop hard with the Chinese knife because I worry about rolling the thin edge, but it does chop well, too.