(Part 2) Best cleavers according to redditors
We found 52 Reddit comments discussing the best cleavers. We ranked the 29 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Meat tenderizer and bottle opener.
eta: "Bonus bottle opener and meat tenderizer at the top of the knife "
Looks like me may be using a custom knife but that style of knife is generally classified as a meat cleaver. here's one by wuhstoff who is an incredibly reliable brand
https://www.amazon.com/Wsthof-4685-19-B0000DJYX3B0000DJYX3B0000DJYX3-B0000DJYX3/dp/B0000DJYX3/ref=mp_s_a_1_26?keywords=meat+cleaver&qid=1555555291&s=gateway&sr=8-26
If you are planning to use it as he does though you are going to want to invest in an electric knife sharpener that will give you a 15° cutting edge on the blade. Meat cleavers typically come with blades around 25° which is great for getting through tough ligaments and bones but not good at all for things like cutting delicate foods such as tomatoes.
I use this knife sharpener and it is beyond fantastic
https://www.amazon.com/dp/B0018RSEMU/ref=cm_sw_r_cp_apa_i_Kv-TCbFSX4HAV
You can find pretty decent ones for less than $10 are most Asian grocery stores.
I use a Henckel for anything without bone
This in a #4 is my go-to knife for almost everything. I also use it over my $100 Wusthof stuff. Also, the Oxo GoodGrips Professional line Santoku is very nice (about $20) and their 8" Chef's from that line should be good as well. I had a Wusthof higher end Santoku that my father loved, so I bought him the Goodgrips one, and frankly I greatly prefer the Oxo.
If my mother was looking to get me a knife(s) under $100, I'd ask her to order some combo from this set of things:
(The first 4 or 5 for sure, the rest if I felt they'd be useful)
http://www.amazon.com/Metal-Handle-Cleaver-7-75-long/dp/B0001CNK7C/ref=sr_1_16?ie=UTF8&qid=1317963649&sr=8-16
http://www.amazon.com/Good-Grips-Professional-Sharpening-Steel/dp/B000A13OFC/ref=sr_1_sc_1?ie=UTF8&qid=1317963685&sr=8-1-spell (you need a steel to keep your knives usable)
http://www.amazon.com/OXO-Grips-Professional-2-Inch-Santoku/dp/B000A13OES/ref=sr_1_sc_6?ie=UTF8&qid=1317963685&sr=8-6-spell
http://www.amazon.com/OXO-Grips-Professional-8-Inch-Knife/dp/B000A13OEI/ref=sr_1_sc_15?ie=UTF8&qid=1317963685&sr=8-15-spell
http://www.amazon.com/Victorinox-Cutlery-9-Inch-Polypropylene-Handle/dp/B0019WZ7EW/ref=sr_1_42?s=home-garden&ie=UTF8&qid=1317963898&sr=1-42
http://www.amazon.com/Forschner-Victorinox-Fillet-Fibrox-Handle/dp/B000EZ0D4E/ref=sr_1_66?s=home-garden&ie=UTF8&qid=1317963958&sr=1-66
http://www.amazon.com/Victorinox-Cutlery-6-Inch-Straight-Boning/dp/B0019WQI04/ref=sr_1_29?s=home-garden&ie=UTF8&qid=1317963898&sr=1-29
congrats on the meaningless internet points!
I have a heavy carbon steel cleaver that I never use, almost everything can be done with a solid chef's knife. Cleavers are hard to use if you don't get much practice. I have one of this type which is a lot more precise for occasional use where a chefs knife isn't enough:
Westmark Germany Cleaver and Meat Hammer Tenderizer https://www.amazon.com/dp/B002WHRGLU/ref=cm_sw_r_awd_T46zwbRVG7TGX
A meat cleaver might be good. http://www.amazon.com/Arcos-10-Inch-Range-Cleaver-Yellow/dp/B007TS6E3S/ref=sr_1_41?s=kitchen&ie=UTF8&qid=1396217550&sr=1-41
I have a few of these kinds of knifes. Some are Chinese traditional style, some are Spanish. I got a couple of mine from Amazon, a couple from a Spanish knife shop online. And a couple from random shops or online stores. The cost of shipping from the Spanish shop was more than the knives, but it was the only place I found with unique Albainox and Arcos knives.
If there's any interest I can do a post on this soon, I have a substantial collection of kitchen knives, odds and ends such as multitools and folders. Some are very unique and hard to find. EBay had one or two.
Arcos makes several unique old world style meat slicers and butcher knives, I bought them to play with, I really love this one here, it's like a perfect combination of rocking mince knife, cleaver, and chefs knife. It's thin enough to slice finely and heavy enough to chop reasonably, it scoops food off the board wonderfully (a reason I love cleavers in general), and it's light enough for its size to be an all purpose knife if you have the space for it. The factory edge is very functional convex or Scandinavian which I prefer so I didn't have to shape it myself, I just touched it up a bit with my steels.
Arcos 11-1/2-Inch 290 mm 450 gm 2900 Range Cleaver, Yellow https://www.amazon.com/dp/B007TS6FAU/ref=cm_sw_r_cp_api_yzdMybHR52HV3
You are missing a vegetable clever