Meat Cleavers

[Night Train]

My dad broke the handle off his meat cleaver while preparing food at Christmas. I want to get him a replacement one.

Where should I go and what sort should I get?
The one he broke was stainless with a hollow handle. The handle broke off where it was welded to the blade.
I'd like a proper one with a solid tang with a handle riveted to it I think. Something that is professional quality and unlikely to break.

Any suggestions would be good as it would make a nice new year present for him.

Thanks.

 

[Headgardener]

The cutlery deparment of somewhere like JohnLewis should be able to supply what you need NT.

 

[Gerry Attrick]

To get a top class cleaver, you are going to be spending a fair amount. I can recommend those by Global or Henckels.

 

[Night Train]

Thanks, I will look out for those brands and check out John Lewis.

 

[longers]

There's a cooking shop near the middle of Deansgate, narrow shop on two floors.
Worth a look in there I think as they seem to do quality items and are helpful.

 

[Night Train]

There's a cooking shop near the middle of Deansgate, narrow shop on two floors.
Worth a look in there I think as they seem to do quality items and are helpful.

I think I know where you mean.
I'll see if I can pop into Manchester soon and have a look.
Thanks.

 

[Speck]

I have had a Ken Hom cleaver for years, you can also use it for slicing vegetables etc.

http://www.massivehousewares.co.uk/Kitchen-Knives/Ken-Hom/Ken-Hom-Tao-Stainless-Steel-Cleaver.html

 

[benborp]

All of my knives are Taylor's Eye Witness.
They've got a wide variety of ranges, they're traditionally made in Sheffield which is a good thing no matter which side of the Pennines you're on. Knives I've bought or been given in the past had a lifetime guarantee and I've also found them to be good value.

This is the brochure for one of their ranges:

http://taylors-eye-witness.co.uk/pdfs/k10_prof_knives.pdf

and this is their website:

http://taylors-eye-witness.co.uk

the showroom and service in Sheffield is pleasingly old fashioned.

 

[Bayerd]

I think I know where you mean.
I'll see if I can pop into Manchester soon and have a look.
Thanks.

You'll get what you need in there, or you won't go far wrong with one of these-

http://www.agrussell.com/product.asp?pn=HEK-3173415&bhcd2=1262368523

 

[Cubist]

Try one of the Chinese supermarkets in Chinatown. I have a cleaver I bought in a Chinese supermarket ten years ago, it's as you describe, was as cheap as chips and takes and keeps a razor edge.

 

[Night Train]

Try one of the Chinese supermarkets in Chinatown. I have a cleaver I bought in a Chinese supermarket ten years ago, it's as you describe, was as cheap as chips and takes and keeps a razor edge.

It's one of them that Dad has broken.
He's talking of just getting another but I'd like to get him something better.

When he was a professional Chinese chef he never had a cleaver break on him, they were always sharpened to the point of uselessness. The modern ones don't seem to be as tough as the ones imported from China back in the 60's and 70's.

 

[Cubist]

Sorry NT, didn't realise I was teaching Granny to suck eggs! However, I find my Chinese cleaver with a rivetted wooden handle far better balanced than the all-in-one stainless type. The edge it takes makes it suitable for virtually every job, even down to slicing garlic. The thicker bladed, heavier butcher's cleaver you'll get as a replacement is only really good for chopping, no way will it be as subtle if you like as a Chinese one..... and I bet your Dad would say the same!

 

[ASC1951]

Sabatier?

Or a Chinese supermarket jobby. Not stainless steel, either, that's for posing - you need carbon steel to take a proper edge, plus a sharpening steel. Slight rocker on the blade for mincing herbs.

 

[wafflycat]

Must admit, if I was looking for new kitchen knives and money was no object I'd be going for the Kyocera ceramic ones.

http://www.hartsofstur.com/acatalog/FK_White_Zircona_Ceramic_Knives.html

 

[Cab]

For all proper butchers supplies, scobies is the way forward. I got my cleaver and butchering knives from them, same ones my butcher users:


http://www.scobiesdirect.com/


Edit: These are the ones. The top one is a SERIOUS cleaver, I use it for the bigger jobs where weight behind the cut is useful (say, cutting chops).

http://www.scobiesdirect.com/Produc...unter&MainCat=&ProdCat=50204&CatName=Cleavers