Kamelion Posted April 5, 2017 at 09:58 PM Report Share Posted April 5, 2017 at 09:58 PM Dear Forumists, next week a friend of mine travels to Hong Kong, and I of course see an opportunity to get my hands on a cleaver/cai dao (菜刀 or 桑刀) from Chan Chi Kee (CCK). I have pretty much settled already on the model, namely the kitchen slicer size two. Now comes my big anxiety issiue – carbon steel or stainless steel?Bear with me, it will be a fairly long post, but I would love som help from you guys!Other authoritiesFuchsia Dunlop writes a lot about cleavers in her books, and seems to alwas tend to carbon steel. In this article the brass mold on on this and this picture one hand seems to indicate stainless steel (but only if it is CCK), but for me the blade and the patina looks like carbon steel? Furthermore, in this article/picture she seems to at home use a complete stainless steel knife.The article from The Spruce says that » Today, even well known cookbook authors such as Martin Yan and Eileen Yin-Fei Lo recommend blades that are stainless steel, or a combination of carbon and stainless steel.« Mor pics from Fuchsia: This picture, this pic and this other picture – I would first have thought carbon, but it looks like the same knife and the patina isn’t really carbony?Could it be, carbon cleavers are an older more romantic style, but that most cooks in reality uses good stainless steel now?Food discoloration and metallic tasteI am somewhat familiar with carbon steel, having a Smart Wife Cleaver. The taking care of the knife and preventing rust is no issue to me, but what I fear with a cleaver maybe higher in carbon is what some people are mentioning – onions and cabbage getting a metallic taste from the steel. Is this something you CCK owners can confirm?CCK reputation/quality of stainless steel?As Chemicalkinetics mentions, and Paulustrious confirms, CCK are not primarily known for their stainless steel knives. However, both seem very happy with the quality of their stainless steel cleavers, finding them to hold the edge very good. Is the carbon steel, however, better, or is the stainless good enough?What to get?So there I am, having no idea which to get. Have you guys owned both sorts? What are your experience? I would love som help as I stand before this life-changing path selection. 2 Quote Link to comment Share on other sites More sharing options...
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