🍳 Winco 12.541.25 Stainless Steel: Durable and High-Quality Kitchenware Review

I have several Chinese cleavers, my best and most valuable ones are carbon steel and therefore require special care. They are made of stainless steel, so they require very little maintenance. (I bought some for my friends while teaching them Chinese food). They are dishwasher safe and strong enough to cut duck and chicken bones as traditionally depicted in China. Great for chopping ginger, garlic (I had no idea people were trying to peel garlic. Just crush the cloves, they will peel themselves!

I'm used to using regular French chef's knives for general preparation. However, I bought this knife because my Chinese father-in-law complained about our knives (they are all well sharpened by Wüsthof or Henkels). He's just not used to them. Anyway, last night I tried this knife to cut vegetables to eat and I really liked the feel. I can work much faster than a western chef's knife, but you need to change your technique to a straight chopping motion rather than a rotating one. The weight of…

Yes, it's a $10 knife, but it's actually well made. Some modifications were required to achieve excellent performance. I changed it from a regular double bevel to a single bevel. Not required, but that's my preference. You can do that sharp autofocus if you know what you're doing. It's a very hard steel, and while it's not very easy to sharpen, it retains a sharp edge when you put it on. The corners on the back and top of the knife where a pinch is caught are slightly sharp and need to be…

KC-101 is actually better than this KC-401 (and cheaper) I bought this as my first Chinese cleaver because I chop vegetables every day. When I received it and started using it I was surprised that I had straight cut problems. For example, when trying to cut a thin transverse slice of daikon, the knife inevitably swerved sideways, giving me an uneven or incomplete slice. I thought maybe this is my technique since the handle is a lot farther from the edge of the blade than on the knives I'm used…

I honestly didn't expect much from this knife, but it's surprisingly good. I used it mostly for menial tasks like chopping herbs and veggies to save wear and tear on my $100+ Shun knives, and it sliced through potatoes and a few chicken breasts pretty much like the Shuns did. Don't expect to use it as a cleaver, and know that it's not designed to hit large chunks of meat like you would swing a baseball bat, but to swing back and forth without letting go of your hand. This is exactly what the…

The story sounded beautiful. The product is well built, a single stainless steel unit. Seems to hold the blade as well as any SS knife. Can be easily washed in the dishwasher. But for cutting vegetables and meat, the knife is too large for most hands to comfortably hold and work with. I never thought a knife could be too big. I'm a tall man, I have 12" and 14" knives in my drawer that I use all the time. My favorite cleaver is a thin 6" x 3" stainless steel blade with a cheap wooden handle…

Great quality, easy to clean (all metal construction) and a little heavier than expected. I wanted to try a lightweight paring knife in the kitchen and this is a great way to do it. I have found that when slicing very thinly (e.g. when slicing garlic) the height of the blade makes it a bit more difficult to get thin and even slices. If you try to go a little over the edge, I find that the high height lets the edge go too far too easily, giving you a much thicker cut than you'd like. So for this