The inexpensive stainless cleaver option I have been using for almost 40 years is: http://www.amazon.com/Dexter-Russell-Chinese-Chefs-Knife/dp/B00CHU2P7C There are good reviews that explain blade thickness, etc. I've found it easy to sharpen and keep sharp. By the way, I'm quite curious about those really inexpensive Wok Shoppe carbon steel cleavers. How easy were they to sharpen and how bad was the F&F?
7/1/15 at 9:55am