After I bought this all my other knives have become obsolete

After I bought this all my other knives have become obsolete

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  1. 3 weeks ago
    Anonymous

    Pointless thread

    • 3 weeks ago
      Anonymous

      heh

  2. 3 weeks ago
    Anonymous

    Not all of them but definitely some, yeah.
    I don't regret taking the cleaverpill. Went with a cheaper one than you, though.

    • 3 weeks ago
      Anonymous

      I got it on sale so it was pretty cheap

  3. 3 weeks ago
    Anonymous

    That's a google image.

  4. 3 weeks ago
    Anonymous

    [...]

    thats like 99% of all products made in the world now. Due to cost and supply chain it is very difficult to decouple from China.

    • 3 weeks ago
      Anonymous

      >very difficult
      So?

  5. 3 weeks ago
    Anonymous

    Honestly I cannot stand my kiwi Chinese cleaver.
    I don't think I can in good conscience call santokus memetokus when these abominations exist

  6. 3 weeks ago
    Anonymous

    Just get a shibazi f208 or tp-01
    The HRC is 58-59 so about Zwilling level

    • 3 weeks ago
      Anonymous

      Bro. Just buy any cheap no brand cleaver. They work the same. Just sharpen them from time to time. A sharp cleaver can do fine knife work AND function like an axe.

  7. 3 weeks ago
    Anonymous

    [...]

    The knife appears to be a Chinese vegetables slicer, so being made in China would be a positive in this case.

  8. 3 weeks ago
    Anonymous

    >tfw I live in a town with a renowned bladesmith
    >even small knives cost a liver

    • 3 weeks ago
      Anonymous

      They're like prostitutes, once they make a name for themselves the price skyrockets but the product quality doesn't always follow. Most just ride that bullshit master smith title forever.

      Blacksmithing is kinda hard, but the biggest problem is the initial investment. If you just want to make knives, it's not that hard, just gotta know some basic metallurgy and you're golden.

  9. 3 weeks ago
    Anonymous

    I like them Gemini knives.

  10. 3 weeks ago
    Anonymous

    I got the meat cleaver version of this for Christmas but I never need to cleave big hunks of meat or bone and it's too thick to do anything I'd normally use a chef's knife for. It's fun to hold and made in Germany and easily my most expensive knife but it's probably going to sit in a drawer forever.

  11. 3 weeks ago
    Anonymous

    Sell me on a cleaver. Why should I have one when my chef's knife does all the work?

    • 3 weeks ago
      Anonymous

      Well for Chinese cooking cleavers make sense, whether it's a vegetable cleaver or a bone cleaver but yeah, I agree with you
      I don't know what the point of a western meat cleaver is
      A standard western chef knife is not going to chip if you hit a bone and so why do you need an awkward 7 inch meat cleaver to slice meats? I'd rather use a 9-10 inch chef knife to cut large vegetables or any kinds of meats

      • 3 weeks ago
        Anonymous

        NTA. I can't for the life of me find a Chinese vegetable cleaver that's actually a bone cleaver or some moronic middle ground. Do you have any recommendations? I think the last one I tried was a Müller or whatever. Fricking thing was twice as heavy as my Frenchie knife and half the quality. I don't want to get a Chinesium one either because I'll be messing with acids in cooking and they never have a proper tang.

        See, I want a Chinaman veggie cleaver because I think it'll work well with my "disability." My joints/ligaments are all fricked. I hold my Frenchie knife with a DEEP pinch grip and even then I have to take frequent stretch breaks. With a cleaver I can hold it somewhat oddly but with great comfort. Now the only issue is the weight and thickness.

        Thanks for reading my blog.

  12. 3 weeks ago
    Anonymous

    I don't see what that does better than my $25 Fiskars santoku.

  13. 3 weeks ago
    Anonymous

    If you're Bruce Lee you can throw those cleavers at your enemies.

  14. 3 weeks ago
    Anonymous

    feel the same about my zwilling pan

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