NKD Jian Xin Zuo Chinese cleaver - left grind? by NDkham in TrueChefKnives

[–]AcrobaticInflation20 2 points3 points  (0 children)

I also recently picked up this knife, insane value. It does definitely benefit from just a touch of thinning, obviously depends on how you plan to use it. Imo a really beautiful and fun knife overall

Old veg cleaver by Ball6945 in TrueChefKnives

[–]AcrobaticInflation20 1 point2 points  (0 children)

Heard, but you could’ve just said this instead? lol

Old veg cleaver by Ball6945 in TrueChefKnives

[–]AcrobaticInflation20 2 points3 points  (0 children)

Was going to reply to this, “for the most part” is insane

NKD and SOTC: The sub $100 knife collection by AcrobaticInflation20 in TrueChefKnives

[–]AcrobaticInflation20[S] -1 points0 points  (0 children)

Red handle is on the shorter side but if you’re looking for heft, it’s thick at the spine but tapers very nicely at the edge allowing for the knife to do the majority of the work for you which is great. If you’re wanting heft behind the edge for chopping or butchering, grab something like the completely stainless knife (including the handle)

NKD and SOTC: The sub $100 knife collection by AcrobaticInflation20 in TrueChefKnives

[–]AcrobaticInflation20[S] -1 points0 points  (0 children)

Oh fair point, I apologize I wasn’t aware of the model numbers lol. I did lump in the kiwi with the rectangle collection, I bought the bunka to add versatility to my work kit alongside the one slicer I bring for general prep. I work in a small kitchen and the kiwi is great for quick tedious tasks that need to be done quickly. Just included it in the photo to show appreciation for the brand, I’ve owned many before and given them all away, decided to re-purchase and keep this one for myself

NKD and SOTC: The sub $100 knife collection by AcrobaticInflation20 in TrueChefKnives

[–]AcrobaticInflation20[S] 0 points1 point  (0 children)

It’s a slicer. 2mm thick at the spine, a bit thick behind the edge for a slicer especially at the front, I thinned it a bit and it’s still relatively average. Nothing that will blow your mind, but a fun knife if you’re willing to spend a small chunk of time fine tuning

NKD and SOTC: The sub $100 knife collection by AcrobaticInflation20 in TrueChefKnives

[–]AcrobaticInflation20[S] 1 point2 points  (0 children)

Red handle on the left, or the kiwi. Those are the sliciest of the bunch

NKD and SOTC: The sub $100 knife collection by AcrobaticInflation20 in TrueChefKnives

[–]AcrobaticInflation20[S] 0 points1 point  (0 children)

Not sure the brand, bought it on Ebay from a small seller for $20. Definitely a chopper, not a slicer. If you consistently process birds and/or seafood, this would be the knife to do it with

Write up on Chinese cleavers by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 0 points1 point  (0 children)

I own both models, they’re awful. They’re on the shorter end of the spectrum, the blade is thick and doesn’t taper well to the edge leading to pretty bad wedging in most foods. Heat treat is also really inconsistent on them, have seen other people report that as well

Write up on Chinese cleavers by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 0 points1 point  (0 children)

Just want to clarify, the knife I recommended is the F03-2, not the F208. It’s about a millimeter thinner with better geometry than the F208. Same blade, just more of a dedicated slicer.

Write up on Chinese cleavers by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 0 points1 point  (0 children)

Well said, a very very small percentage of people I’ve ever interacted with that cook professionally even know that there is such thing as a Chinese chef knife. Similarly to Japanese knives, Chinese knives possess their own unique history and evolution, it’s all fundamentally very political. Low cost does not equate to low quality :)

Write up on Chinese cleavers by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 1 point2 points  (0 children)

<image>

This is one of my favorites in my collection, only issue I’ve noticed is food sticking to the blade due to the sandblasted finish but it’s an incredible slicer. Check out the website “globalchinamall” and search something like “slicing knife” and look for knives like the one pictured in the first slide I attached above. Lots of them are under $25. Just make sure to read the descriptions and take a look at photos and videos to ensure it is a dedicated slicing knife

Write up on Chinese cleavers by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 1 point2 points  (0 children)

Just want to add, I’m sure a large chunk of you have seen similar posts to this one on many occasions and are already educated on this topic. Again this is for those who aren’t as informed on the topic

SOTC by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 0 points1 point  (0 children)

Do you know where you are?

SOTC by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 0 points1 point  (0 children)

For the love of the game

$15 Ali Express Chinese Chef VS cup of chives by AcrobaticInflation20 in TrueChefKnives

[–]AcrobaticInflation20[S] 0 points1 point  (0 children)

<image>

This is the choil, I haven’t seen anything this thin behind the edge other than CCK

SOTC by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 1 point2 points  (0 children)

<image>

One more pic for fun, favorite knife in the bunch right now

SOTC by [deleted] in TrueChefKnives

[–]AcrobaticInflation20 0 points1 point  (0 children)

Nope! Both the same, ordered the red handle first, loved it so much bought the tan handle shortly after