Fantastic demo. Thank you so much! CCK is super old school knife maker in Hong Kong. my grandmother used it when i was young. I have no idea it can be this good after you have sharpen it. Thank you Greg for taking the time to revive this old brand.
I do tons of prep and CCK is my new fav. I love having a chef’s knife that doubles as a beastly bench knife! Great results! I have to remember to change the angle, I don’t think I do that enough.
Great video as always. Great to see cleavers getting more love. They really are the most functional knives in the game, and also incredibly fun to cook with. Sharpening a cleaver is really fun too. Was great to watch your technique as you don't see much content about cleaver sharpening technique. Everyone I've seen has a slightly different way of holding and making passes. Hope to see more cleaver stuff from your channel!
Thank you for finding us and thank you for your kind words. I was glad to see this knife with this type of steel come out so good. You can see I was genuinely impressed. Glad to put on a good show and really excited to use that knife all the time. I grab it constantly.
I almost feel sorry for people who have never prepared a meal with a sharp knife. I made homemade chicken soup today which called for dozens and dozens of cuts through carrots, onions, celery and potatoes. My kiritsuke is razor sharp, and I was cutting those harder vegetables with straight up and down push cuts. No back and forth required, just straight up and down under control. What a pleasure 😁.
Could you imagine doing that with a typical household $5 dull paring knife ?. I’d still be cutting right now 😂. You got this cleaver nice and sharp and I really like the way that King 1K worked for you. I’m a big fan of the King stones for anything up to say RC 62 + super steels.
Well if they're staying sharp and that's a testament to you because you're doing something right. But we did prove that you could get something amazing out of this expense of life. I grab it all the time and I love it.
I looked up lots sharpen video's (especially yours). They are entertaining and educational to watch. What cought my attention was the changing of the angle for more scratch marks. Never seeing anybody mentioning it. I do notice when i finisch on my Naniwa chosera 800 and 3000 there is not much bite left. It improved to make only leading strokes and not a hole sharpen session on the 3000. Changing direction to create more scratches vs the polisch sound like a good id to try on my chef knive also?!
Sorry! I use mine all the time. I grab it constantly. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
I have a good carbon Chinese cleaver once, love it, but always hard to fine the right angle to sharpen it, and one day i realize that im not carbon steel knife person, working in the kitchen so busy as a chef de partie, then i give it to one of my commie
That's funny. I'm sorry you couldn't figure it out. Hopefully you got a solution now. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
Fantastic demo. Thank you so much! CCK is super old school knife maker in Hong Kong. my grandmother used it when i was young. I have no idea it can be this good after you have sharpen it. Thank you Greg for taking the time to revive this old brand.
Absolutely. I love that knife. I'm glad I found it and I go to it all the time. It was cool to see what I can do and I can do a lot.
I do tons of prep and CCK is my new fav. I love having a chef’s knife that doubles as a beastly bench knife! Great results! I have to remember to change the angle, I don’t think I do that enough.
Great video as always. Great to see cleavers getting more love. They really are the most functional knives in the game, and also incredibly fun to cook with. Sharpening a cleaver is really fun too. Was great to watch your technique as you don't see much content about cleaver sharpening technique. Everyone I've seen has a slightly different way of holding and making passes. Hope to see more cleaver stuff from your channel!
Thank you for finding us and thank you for your kind words. I was glad to see this knife with this type of steel come out so good. You can see I was genuinely impressed. Glad to put on a good show and really excited to use that knife all the time. I grab it constantly.
I almost feel sorry for people who have never prepared a meal with a sharp knife. I made homemade chicken soup today which called for dozens and dozens of cuts through carrots, onions, celery and potatoes. My kiritsuke is razor sharp, and I was cutting those harder vegetables with straight up and down push cuts. No back and forth required, just straight up and down under control. What a pleasure 😁.
Amen, brother
Could you imagine doing that with a typical household $5 dull paring knife ?. I’d still be cutting right now 😂. You got this cleaver nice and sharp and I really like the way that King 1K worked for you. I’m a big fan of the King stones for anything up to say RC 62 + super steels.
Great results Greg! Respect!!!
Thank you sir. Sorry to take so long to get back to you.
Love the Chinese cleaver. I've got two. And they get stupid sharp. Good job
Well if they're staying sharp and that's a testament to you because you're doing something right. But we did prove that you could get something amazing out of this expense of life. I grab it all the time and I love it.
You folks are the best!!!!
You are very kind. I appreciate your words.
Hi Greg, CCK put lacquer on the blade, to protect the carbon steel. That's the reason why the patina is building up very slow.
It's been washed thousand times and we still haven't had one build up on it
I looked up lots sharpen video's (especially yours).
They are entertaining and educational to watch. What cought my attention was the changing of the angle for more scratch marks. Never seeing anybody mentioning it. I do notice when i finisch on my Naniwa chosera 800 and 3000 there is not much bite left. It improved to make only leading strokes and not a hole sharpen session on the 3000. Changing direction to create more scratches vs the polisch sound like a good id to try on my chef knive also?!
The lacquer protects the blade from rust. After many uses you will notice that some areas will develop patina because the lacquer wears away.
Thank you for that. It does sharpen up nicely.
I have a couple of these I use at work, really nice knife, but rusts really quick and the handle absorbs everything, so I did some finishing on it
I'll have to look into that. I haven't had that problem yet but he probably use yours more than I do. I'm pretty good to wipe it down.
Super sharp Woo-Hoo 🥳
I appreciate it. Thank you.
Great edge! Good job ! 🔪🗡️
Thank you
Nice sharpening
Thank you
Hello guys, do you have basics video I can look at on how sharpen a Chinese cleaver and how to take care of it?
Amazing!
Thank you
Is that stone holder now available? I have that stone it’s nice!
It is called Kasfly. Sorry I didn't have a link. knivesandstones.us/collections/kasfly
Wow, looks like a very shallow angle. I will need to drop my angle more.
What would polishing on your polished granite countertop do?
It would get a slap from the wife 🤭
yes!
These used to cost 25 bucks in china town. you knife dorks have screwed it up for everyone
Sorry! I use mine all the time. I grab it constantly. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
I think CCK tops out about RC-58.
Wait, is that the same guy or are there two gentlemen making videos? Looks like a different person
Andreane Neck
I have a good carbon Chinese cleaver once, love it, but always hard to fine the right angle to sharpen it, and one day i realize that im not carbon steel knife person, working in the kitchen so busy as a chef de partie, then i give it to one of my commie
That's funny. I'm sorry you couldn't figure it out. Hopefully you got a solution now. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.