Re: recommendation for kitchen knife steel
The how & why of the chinese cleaver. I bought my one-piece carbon-steel 'choy doh' at a chinese-restaurant-supply place 35 years ago. Wicked sharp, holds an edge forever & replaces a drawer-full of other knives.
Why a cleaver
before you buy a cleaver
Old Ways Work
"Just why should we go back? The main reason is, old ways and materials work, are for the most part readily available, not expensive as things go now, usually are nontoxic (some may be even somewhat digestible!), are easy to use and are a satisfaction to work with -- something which is not always so when using some packaged thing out of a spray can."
~ Cap'n R. D. "Pete" Culler