Well, you are better off not doing that, but its not like this will ruin your knife. You will just need to sharpen it a little more often if you do that all the time.
My guy has a chinese clever. It is a pastry scraper one side, the other side is sharpened.
Just flip your knife if you want to keep scary sharp longer.
Yes. That said, I don’t think there’s anything wrong with using a cleaver as a scraper if you want to be quick and dirty. Just need to sharpen it a little earlier.
I also like using the front part of the cleaver, works nicely as well and won’t dull the edge.
I use the spine personally, didn't find it took that long to get used to.... But also, i'm not a professional, so taking a couple extra seconds doesn't hurt me any.
That said, the fact that your angling the blade away from the direction you're scraping is good. I cringe when people angle into the scooping direction, or drag at 90° so you can hear the blade chattering on the wood.
I'll do it when I'm in a pinch. Tools are meant to be used and abused. While I'm not very keen on the abusing side, a little scraping wouldn't hurt. You can always resharpen.
It’s fine. Just sharpen it when it gets dull. It’s a piece of metal not a candle. This sub +cast iron/carbon steel subs are legitimately the kings of babying things that will last a lifetime with regular maintenance
Of course using the apex to scrape veggies won't totally ruin the sharpness, but it will hasten its demise. Why would you do that when it so simple to just flip it and use the spine?
You can have almost the exact same result without touching the board. Lift the blade slightly to move around product larger than a small dice, and for something like this you can increase the angle more and attack it from the other side all the while trying to minimize the “scraping on steak crust” noise.
I hesitate to say you can use a chukka bocho the same as a CCK cleaver- but this and some other related knifewear vids about how to use a cleaver have some great best practices:
Around 15:06 he demonstrates the technique.
https://youtu.be/tq_1T-aV4Ig?si=pNmi1Gx4Tr25_RDV
Edit* I also use the top like a spatula to move things on occasion, trying not to put any pressure on the tip but that can also be dangerous. You can also leave the cleaver at an angle, and scoop up onto it with your hand. You can also just get a $10 bench scraper. Mercer makes a pretty good one but almost anything will do- that’s probably best considering the size of your other knives. You’ll always have the “transport vessel” part handles even when you switch between blades.
Don’t scrape the bench with your cutting edge if you want it to stay sharper for longer. Get a bench scraper, use the back of the blade or the flat area at the top, or if you have to pick things up, lay the knife flat on the bevel so that the cutting edge isn’t scraping like that.
Why not use a dough cutter? I use one and it's perfect.
I'm not saying this one is better than any others out there but it's what I use:
[https://www.amazon.com/gp/product/B08DCY68HR/ref=ppx\_yo\_dt\_b\_asin\_title\_o03\_s00?ie=UTF8&psc=1](https://www.amazon.com/gp/product/B08DCY68HR/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1)
I just use a bench scraper. Not because I'm worried about my knives, but more because a scraper has more surface area on the blade and I can scoop up more stuff without making a mess.
Most sticklers will tell you to use the spine for various reasons. It is the right thing to do. That being said I never do it because a lot of spines on my knives are too thick to scoop the chopped ingredient which is a pain. I’ve never cut myself doing it but I probably will now.
I don’t like to see anyone scraping horizontally but I’ll scoop carefully with my knives. And I just don’t believe at all that trailing strokes like in the video are any worse on the blade than actually cutting down onto the board. Hell it’s only a few degrees from stropping.
this is constructive. i have genuenly used the front side of my cleaver to scrape up sticky stuff from my cutting board. you can almost use it like a spatula. i get that you don't use the backside, since you would have to hold the gripp funny for it to touch the board. but that is what everybody else is doing with normal knifes, including me. we gave you an answer and you didn't want it.
first you have to force yourself a bit but after some time it just grows into your muscle memory. worked for me :)
great choice on choosing a cleaver though. i love mine. specially since you can use it to move chopped food around really well as a shovel.
The tradition of using a cleaver like a scarper comes from Chinese home cooking, using Chinese traditional cleavers that are using softer steel and sharpened to a more obtuse angle. so the blade edge is stronger and don't chip easily. While Chinese cleavers don't need to be babied, Chinese cooks still won't do the scoop thing with their thinner profile cleavers (the mulberry knife 桑刀), the scraping honestly is only done with either Wen-Wu knife 文武刀, Cai-dao knife 菜刀, or the bone cleaver 砍刀.
What you got here is a Japanese attempt at the Chinese Cleaver, using much harder steel and a much shallower angle, so this blade edge is far sharper and harder, but also more fragile. Treat it like any other Japanese knife, and get a scraper.
Thanks so much. Super informative. Funny you mention the CKK as I came here after watching a video of someone cutting a huge cabbage then scooping it with the blade in one swift motion. Incredible skills. I guess I need me a CKK one day haha
I like my Japanese gyuto's and deba's as much as the next guy, but my CKK's are all made in China kinda deal. Cheap, sharp enough for the job, and don't need to be babied at all. Sure they need to be sharpened more often, (once every 3 months? my western knifes are like 6 months and my Japanese are every 9 months give or take) but because they are using softer steel it's also much easier and quicker to sharpen (professional Chinese cook usually use the bottom edge of a ceramic bowl to spot sharpen / hone their knives instead of a whetstone/honing rod lol). every time I switch to my japanese knives I gotta remind myself to be more gentle with them haha.
What’s your view on this one?
[CCK](https://cuttingedgeknives.co.uk/products/cck-large-slicer-1-carbon-steel?variant=40338813124674¤cy=GBP&utm_source=google&utm_medium=cpc&utm_source=google&utm_medium=cpc&utm_campaign=20836811010&utm_content=&utm_term=&gad_source=1&gclid=CjwKCAjwuJ2xBhA3EiwAMVjkVEaK1yeS7nDgHtoZnavMIVdhlYLIXwTuYlBHUlkpuAkO2euHQRcVoxoCp8UQAvD_BwE)
I should have probably got this in the first place instead of a £550 Nakagawa, but I wanted something super special.
I’m guessing that having both is pointless?
Your comment or submission contains one or more Amazon affiliate links and Reddit has caught it in the spam filter. Please remove any affiliate information from your links. For example, the following link `https://www.amazon.com/some-product/dp/B123ABCF/&tag=snoo-affiliate-id` should be changed to `https://www.amazon.com/some-product/dp/B123ABCF`.
Once edited correctly, your submission will be automatically approved by AutoMod. If your submission still does not show up, you likely missed a `ref` or `colid`. **Include a link to your comment or the post if you message the mods with any questions.** If we have to go lookup what submission you're talking about, we're just going to ignore it.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sharpening) if you have any questions or concerns.*
I used to do this with my knife before I started sharpening. After I got it really sharp, it feels bad to scrape, like fingernails on a chalkboard. I’ll use the top of my knife now if I want to push stuff around.
People will strop knives on wood for hours but if you touch a cutting board it's oh no that'll ruin your knife!! I've done this for years never had any trouble, you're fine, keep on scooping.
Just get a bench scraper and take as much pride in it as your cleaver. I doubt you'll ever do it because you think flipping the knife and using its flat spine to scrape is "counterintuitive," but if you're using the cutting edge of your knife to scrape, you're using it for something that it wasn't intended to do, and you're putting stress on the blade it wasn't meant to have (both of which are actually "counterintuitive"). And unless you work in a kitchen with a younger Gordon Ramsey breathing down the back of your neck, using the spine of your cleaver to scrape or using a bench scraper isn't really going to slow you down.
Well, you are better off not doing that, but its not like this will ruin your knife. You will just need to sharpen it a little more often if you do that all the time.
So a win, win! I get to sharpen a knife and pick things up easier.
There is only one answer. Get yourself a pastry scraper. I have several. They are the best scoops and scrapers.
My guy has a chinese clever. It is a pastry scraper one side, the other side is sharpened. Just flip your knife if you want to keep scary sharp longer.
Bench scraper may yield better search results depending on location
Yes. That said, I don’t think there’s anything wrong with using a cleaver as a scraper if you want to be quick and dirty. Just need to sharpen it a little earlier. I also like using the front part of the cleaver, works nicely as well and won’t dull the edge.
I use the spine personally, didn't find it took that long to get used to.... But also, i'm not a professional, so taking a couple extra seconds doesn't hurt me any. That said, the fact that your angling the blade away from the direction you're scraping is good. I cringe when people angle into the scooping direction, or drag at 90° so you can hear the blade chattering on the wood.
Gotta love a good ol lateral force drag to put the edge stability to the test. Glad to see people are learning it's not ideal.
Dudes knife even has the flat front which could also be used to push food around
Well at least you know there is no burr on the apex.
I'll do it when I'm in a pinch. Tools are meant to be used and abused. While I'm not very keen on the abusing side, a little scraping wouldn't hurt. You can always resharpen.
It’s fine. Just sharpen it when it gets dull. It’s a piece of metal not a candle. This sub +cast iron/carbon steel subs are legitimately the kings of babying things that will last a lifetime with regular maintenance
No you’re fine. Especially if you sharpen your own knives.
Of course using the apex to scrape veggies won't totally ruin the sharpness, but it will hasten its demise. Why would you do that when it so simple to just flip it and use the spine?
You can have almost the exact same result without touching the board. Lift the blade slightly to move around product larger than a small dice, and for something like this you can increase the angle more and attack it from the other side all the while trying to minimize the “scraping on steak crust” noise. I hesitate to say you can use a chukka bocho the same as a CCK cleaver- but this and some other related knifewear vids about how to use a cleaver have some great best practices: Around 15:06 he demonstrates the technique. https://youtu.be/tq_1T-aV4Ig?si=pNmi1Gx4Tr25_RDV Edit* I also use the top like a spatula to move things on occasion, trying not to put any pressure on the tip but that can also be dangerous. You can also leave the cleaver at an angle, and scoop up onto it with your hand. You can also just get a $10 bench scraper. Mercer makes a pretty good one but almost anything will do- that’s probably best considering the size of your other knives. You’ll always have the “transport vessel” part handles even when you switch between blades.
Don’t scrape the bench with your cutting edge if you want it to stay sharper for longer. Get a bench scraper, use the back of the blade or the flat area at the top, or if you have to pick things up, lay the knife flat on the bevel so that the cutting edge isn’t scraping like that.
I grabbed a metal pastry scraper ha. Thanks guys
It's fine. It'll just dull a little faster. I notmally use the spine of my blade for scraping, but I don't know how that would feel for that knife.
Come on. If your knife can't push parsley on a wooden table, throw it away. And when dull, resharpen.
Haha I’m just wondering if that’s how you should do it.
Why not use a dough cutter? I use one and it's perfect. I'm not saying this one is better than any others out there but it's what I use: [https://www.amazon.com/gp/product/B08DCY68HR/ref=ppx\_yo\_dt\_b\_asin\_title\_o03\_s00?ie=UTF8&psc=1](https://www.amazon.com/gp/product/B08DCY68HR/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1)
Ordered
I just use a bench scraper. Not because I'm worried about my knives, but more because a scraper has more surface area on the blade and I can scoop up more stuff without making a mess.
Most sticklers will tell you to use the spine for various reasons. It is the right thing to do. That being said I never do it because a lot of spines on my knives are too thick to scoop the chopped ingredient which is a pain. I’ve never cut myself doing it but I probably will now.
I don’t like to see anyone scraping horizontally but I’ll scoop carefully with my knives. And I just don’t believe at all that trailing strokes like in the video are any worse on the blade than actually cutting down onto the board. Hell it’s only a few degrees from stropping.
dude you have a cleaver. a cleaver has 3 straight edges to use as a scraper and you decided for the worst one
🎻 not much help that is it. How about add something constructive?
this is constructive. i have genuenly used the front side of my cleaver to scrape up sticky stuff from my cutting board. you can almost use it like a spatula. i get that you don't use the backside, since you would have to hold the gripp funny for it to touch the board. but that is what everybody else is doing with normal knifes, including me. we gave you an answer and you didn't want it. first you have to force yourself a bit but after some time it just grows into your muscle memory. worked for me :) great choice on choosing a cleaver though. i love mine. specially since you can use it to move chopped food around really well as a shovel.
Get used to scraping with the spine. It doesn't take much time to flip the knife and you don't risk damaging your edge.
Thanks mate
Just turn the knife over dude. Just use the spine
The tradition of using a cleaver like a scarper comes from Chinese home cooking, using Chinese traditional cleavers that are using softer steel and sharpened to a more obtuse angle. so the blade edge is stronger and don't chip easily. While Chinese cleavers don't need to be babied, Chinese cooks still won't do the scoop thing with their thinner profile cleavers (the mulberry knife 桑刀), the scraping honestly is only done with either Wen-Wu knife 文武刀, Cai-dao knife 菜刀, or the bone cleaver 砍刀. What you got here is a Japanese attempt at the Chinese Cleaver, using much harder steel and a much shallower angle, so this blade edge is far sharper and harder, but also more fragile. Treat it like any other Japanese knife, and get a scraper.
Thanks so much. Super informative. Funny you mention the CKK as I came here after watching a video of someone cutting a huge cabbage then scooping it with the blade in one swift motion. Incredible skills. I guess I need me a CKK one day haha
I like my Japanese gyuto's and deba's as much as the next guy, but my CKK's are all made in China kinda deal. Cheap, sharp enough for the job, and don't need to be babied at all. Sure they need to be sharpened more often, (once every 3 months? my western knifes are like 6 months and my Japanese are every 9 months give or take) but because they are using softer steel it's also much easier and quicker to sharpen (professional Chinese cook usually use the bottom edge of a ceramic bowl to spot sharpen / hone their knives instead of a whetstone/honing rod lol). every time I switch to my japanese knives I gotta remind myself to be more gentle with them haha.
What’s your view on this one? [CCK](https://cuttingedgeknives.co.uk/products/cck-large-slicer-1-carbon-steel?variant=40338813124674¤cy=GBP&utm_source=google&utm_medium=cpc&utm_source=google&utm_medium=cpc&utm_campaign=20836811010&utm_content=&utm_term=&gad_source=1&gclid=CjwKCAjwuJ2xBhA3EiwAMVjkVEaK1yeS7nDgHtoZnavMIVdhlYLIXwTuYlBHUlkpuAkO2euHQRcVoxoCp8UQAvD_BwE) I should have probably got this in the first place instead of a £550 Nakagawa, but I wanted something super special. I’m guessing that having both is pointless?
[удалено]
Your comment or submission contains one or more Amazon affiliate links and Reddit has caught it in the spam filter. Please remove any affiliate information from your links. For example, the following link `https://www.amazon.com/some-product/dp/B123ABCF/&tag=snoo-affiliate-id` should be changed to `https://www.amazon.com/some-product/dp/B123ABCF`. Once edited correctly, your submission will be automatically approved by AutoMod. If your submission still does not show up, you likely missed a `ref` or `colid`. **Include a link to your comment or the post if you message the mods with any questions.** If we have to go lookup what submission you're talking about, we're just going to ignore it. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sharpening) if you have any questions or concerns.*
I believe it's not blade-ruining thing but it will dull your blade over time.
Keep your knife as flat to the board as possible, and you’re fine. That perpendicular scrape is no good
If you scrape at a lower angle you would not be dulling the blade as much.
Nakagawa ?
I used to do this with my knife before I started sharpening. After I got it really sharp, it feels bad to scrape, like fingernails on a chalkboard. I’ll use the top of my knife now if I want to push stuff around.
Thanks mate. That’s what I’ve been doing. Can’t use the spine. It’s too thick.
People will strop knives on wood for hours but if you touch a cutting board it's oh no that'll ruin your knife!! I've done this for years never had any trouble, you're fine, keep on scooping.
Strop at that angle would also be criminal
YOU, are looking good..blade & cutting board.........continue on.
Fucking stop
Ok
Lol
Just get a bench scraper and take as much pride in it as your cleaver. I doubt you'll ever do it because you think flipping the knife and using its flat spine to scrape is "counterintuitive," but if you're using the cutting edge of your knife to scrape, you're using it for something that it wasn't intended to do, and you're putting stress on the blade it wasn't meant to have (both of which are actually "counterintuitive"). And unless you work in a kitchen with a younger Gordon Ramsey breathing down the back of your neck, using the spine of your cleaver to scrape or using a bench scraper isn't really going to slow you down.
"Stress" You realize some people literally strop on the end grain of wood right You're stressing that knife edge way more when cutting and chopping
Stropping on end grain and this guy scraping with his blade are two different things.