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Rapid Reviews
Добавлен 9 дек 2016
Rapid, random reviews on just about anything of interest to me and others like me. Poor buggers!
A quick chat. Chinese cleavers (CCK, Leung Tim), Japanese cleavers, slicers, choppers and Nakiri..
Just sharing some thoughts on my current collection from the perspective of an amateur home cook. In a nutshell I have come to the conclusion that you do not have to spend hundreds or thousands on expensive Japanese cleavers to get good results. CCK are my favourite Chinese style cleavers at the moment. The only downside is that they are hard to find.
Top left to right;
Nakiri - Morihei Hisamoto Kurouchi White Nakiri 165 Sakura (at least thats what the box says)
Nakiri - Etsu Knife Nakiri (again, thats what the box says)
Nakiri - Hitohira Togashi White stainless clad Migaki - Nakiri 180 Taihei Ebony
Japanese Chinese style cleaver - Hitohira Stainless clad Chinese cleaver 200 Beechwood (handle...
Top left to right;
Nakiri - Morihei Hisamoto Kurouchi White Nakiri 165 Sakura (at least thats what the box says)
Nakiri - Etsu Knife Nakiri (again, thats what the box says)
Nakiri - Hitohira Togashi White stainless clad Migaki - Nakiri 180 Taihei Ebony
Japanese Chinese style cleaver - Hitohira Stainless clad Chinese cleaver 200 Beechwood (handle...
Просмотров: 6 023
Видео
Pit Barrel Cooker - Chinese roast port (Siu Yuk) pt1
Просмотров 249Год назад
Pit Barrel Cooker - Chinese roast port (Siu Yuk) pt1 The preparation included spiking the skin with the spike tool or Jacqard. We then salted the !@#$ out of the skin. A drizzle of Maggi liquid seasoning and Chinese five spice on the underside.
Global Knives Overview and Review. Which 3 Should I Buy First?
Просмотров 23 тыс.7 лет назад
Global Knives - which 3 should I start my collection with? My thoughts and recommendations. GS-1, GF-33 & GS-14 are my picks for everyday use. Which ones do you like?
Hey mate I’m in Sydney too where did you purchase the main cck cleavers you use (bottom left)
Good morning mate, I just sub'ed to your channel. Thank you for commenting here. The CCK cleavers bottom left are all from StanLee in WA. A very good company, they seem to have stockpiles of the older stamped variety. Give them a call, they are really easy to deal with. www.stanlee.com.au/?s=cck. For all other Asian cooking utensils I highly recommend Leung Tim outlet in Burwood. They have an extensive collection of cleavers as well. Leung Tim Choppers Co - Address: 198 Burwood Rd, Burwood NSW 2134 Hours: Tuesday 10:30 am-4:30 pm Wednesday 10:30 am-4:30 pm Thursday 10:30 am-4:30 pm Friday 10:30 am-4:30 pm Saturday 10:30 am-12:30 pm Sunday Closed Monday 10:30 am-4:30 pm
@@rapidreviews6356 thanks mate I really appreciate it, I’ll check them out, found this video really helpful and look forward to your future videos
@@rapidreviews6356are the cck bone cleavers bottom right from StanLee too? Thanks
Ended up getting the one you have multiples of from stanlee. Great knife, I’d ideally like a bit heavier version of it for cutting harder vegetables. Have you found any other good stores in aus? Cheers
I have and use the US American made Chinese Dexter - Russell, a very nice blade.
I agree it is a nice blade. But there's something about it which makes me prefer CCK.
@@rapidreviews6356 I think the "Something" could br it's super stiff feeling. I don't have a ton of Experience with the blade style. The Dexter seems stiff to me. The other cck blade looks more steel "twangy" I can only speculate. I'm using the Dexter Chinese chef more than my normal chef blades. .
@@IAmNoeyes Yes you could be onto something there. It does feel very stiff and just slightly clunky?
Do you have any thoughts on the chinese style knives that similar to your favorite CCKs but have a larger and taller blade? I'm talking specifically about the CCK 11** series knives, called "kitchen slicers", which have a similar "thin" design like the 19** series that you like but they have a significantly more square-ish shape (in addition to being longer)
Apologies for the late reply my friend. I am in love with all CCK cleavers. My thoughts on CCK cleavers in general is that they are very difficult to buy. In Australia I am not aware of any actual CCK outlet. There are a few smaller knife dealers online who may have a couple of CCKs but they are usually just one size, or out of stock. If you check the CCK website in Hong Kong, they have an email address and they also have a store in Canada. I have sent some emails but not received a reply. If you or anyone else can point me to a good CCK dealer who sells the full range I would be very happy. I have purchased a large BBQ chopper from a CCK dealer on Ebay, but again limited choice. Please CCK open in store in Sydney!
Great collection! Is that large laser etched chopper to the right of the Kaw Kong, the "bone chopper" 1601-1602...or the "bbq chopper" 1501-1503? Looks more like the bbq chopper to me. I have the 1502 bbq chopper...and love it! I also have a 1303 "small slicer" both with original stamping. I haven't bought any CCK since they changed their logo and raised their prices! Have you ever used Ho Ching Kee Lee cleavers? They were CCK's closest rivals until they went out of business 20 something years ago. I have a bunch of them, both vegetable slicers and meat choppers. They too are great knives, if you can find them in good condition. I also have a few Foshan 3 Rams cleavers. They're nice...but a bit soft. They can easily be taken to a screaming edge...but dull fairly quickly. They're actually my go-to cleavers...their geometry allows for quick sharpening, and they're cheap enough I don't mind using em up.
Nice video, i like global knives. If someone wonder, if you take care of Global knive, it will last you whole life and beyond.
Thank you for commenting. I have had some of these for over 20 years and they are still going strong. I recommend whetstone and kangaroo tail strop to maintain. I find the ceramic and metal steels aren't very effective. That's possibly because I suck at using them.
Can you tell me which knife is the 3rd one in on the right?
That is the GS-11, a flexible knife. In fact this was one of the first Globals I purchased back in 2000. A fantastic knife which is still going strong. globalknives.com.au/knives/classic-15cm-utility-knife-flexible/
doesnt want to use multiple knives.... ownes 15 chinese cleavers.. nice collection though! I still reccomend using a actual deboning/filleting knife on fish.. and a ham knife on a nice roast.. that way u have those on the ready and sharp when u need them.. I use a 10'' chefs knive aswell for cutting big things like melons. Guess i could do with like 4-5 knives including a chinese chefs one.
I am trying to do as much as I can with cleavers like Chinese chefs. I have close to 100 knives and I do still mix it up. You're quite right about the deboning and filleting knives, I do use those. Thanks for commenting.
CCK's slicers get that S grind which allow them to go through food a lot easier than just V cross section knives.
I love the feel of the CCK cleavers, they just fit perfectly in my hand and the blades do not flex like Leung TIm. I also love the fact that all the Chinese BBQ restaurants use CCK choppers for the meats.
thanks for sharing mate. fascinating stuff. If you would share the details of the knives in the description that would be appreciated but the video is good on its own too!
The host has written "List of knives in video to follow." As of this post (Dec. 3,2023), his video above was posted three month ago and I would like to see that list. I have no idea of the description of these knives because I do not know their English spellings. I assume that the host posts his videos as a courtesy to those interested in Chinese cleavers, and he will soon post that list.
Sorry about the delay mate. As you have probably noticed we don't take things very seriously at Rapid review HQ..
ive tried dozens of knives thru the years, and the cck has never left my #1 spot. I also think TL cleavers are less consistent, and a bit thicker. And the dexter just isn't as nice. And japanese ones just dont do it for me either.
Cck are best!
Where can we get a cck chinese knife in the US?
fantastic knives
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love mine, had them almost 20 years now I have several of those in your collection, definitely a knife that needs attention. needs to be cleaned after use and stored properly... although one of my chefs knife has a chip/ kink in it wondering if the lifetime warranty covers that?
Good review you made here. I'm a pro Chef and i use Globals, i think everyone should own a paring, utility, G-55 Chef knife and sharpening steel or stone, add nother piece every few months. I got mine on sale here ; chefdepot.com/global.htm
I still love the global veg knives. The 14cm and the bigger chopper that you have 4th from the right at 0:27 . Also i dont use the weightier chefs knives, i love the 20cm (ish) lighter chefs knife. I got all three of those almost 20 years ago and am thinking of buying them again. Thank you for your analysis - it massively helps someone like me. Hope youre really well and hope to see more from you in the future.
Cool video 👍
cool stuff :)
Good👍
Nice - gotta second the plug for the GF-33, my favourite knife, great build quality, balance and it is heavy so you can do a bit of 'Jamie Oliver' and smash big veges with it and not worry!
I completely agree with you Mark and I appreciate your feedback. Cheers mate!
You might find this interesting (I hope)! I've got all my Globals ground at 11 degrees instead of the factory 15...and I really like the difference! For home use the edge retention is still ok and they (in particular the GF-33) then cut as well as some more expensive knives I have (e.g Miyabi Birchwood).
That sounds interesting Mark. I will give that a try during my next professional sharpen. Thank you once again for your advice.
A small update - just received a Global Sai-06 (9.5 inch 3 layer clad chef knife). Very pretty, and supposedly ground at 12.5 degrees...I didn't believe it and resharpened at 11 degrees (using my guides)..wow - what a difference - fabulously sharp and a visibly cleaner edge than my other Globals, It is slightly blade heavy but a forward pinch grip overcomes that! The edge is. just. so. clean. Destroys the cutting performance of my (previously) favourite knife (GF-33), I am just amazed...this guys is a beast!
...sharpening, stropping both knives carefully and retesting, performance about the same. I possibly have some more sharpening to do on the Sai (after changing the grind to 11 degrees...I may not have got the entire length of the blade uniformly ground), so some more time is needed, but overall I'm thinking similar rather than better!
Global excelent