Show your Cai Dao, Wok, and other kitchen equipment!

[somethingfunny]

Carbon steel small slicer:

 

[abcdefg]

Very nice @somethingfunny -- It should serve you well! (Not for cutting bones; fine for anything else.) 

[Aikesi]

Hello all! 

 

Very new here. I've been digging some info about caidao here and there. My mom is gonna go in HK in a few days and I asked her to bring back a CCK1303 for me! I am stoke !

I am curious about @Kamelion experience of stainless versus carbon on the small slicer.

 

Also, I have had a hard time understanding the line product of shibazi, which appears to be the reference in mainland, whereas CCK is the one for HK. Here is their website page for knives (can't find the sub categorie for caidao though) : http://shibazi.com/product/?pid=13&classid=16.

 

What do you guys think about shibazi caidao? 

 

Shibazi seems to have cool caidao with 3 layer of carbon steel. Have a look at what I think would be the direct CCK1303 competitor ;) http://shibazi.com/proView/?id=293

 

cheers!

[abcdefg]

@Aikesi -- Welcome to the forum!

 

I don't have any personal experience with the Shibazi knives, but the one you linked to looks excellent. Is there a significant price difference between it and the CCK1303 knife? 

 

My Chan Chi Ki knife is still a pleasure to use; very glad I bought it. I use several times every day for various cutting tasks. It is the "go to" knife in my China kitchen. It's easy to maintain the finish and keep it sharp. Here's the background story on it: 

 

https://www.chinese-forums.com/forums/topic/54306-my-new-hong-kong-knife-菜刀/?tab=comments#comment-416849 

 

@Kamelion hasn't been around in well over a year. He vanished. Maybe he will still see your question and respond. Hope so; seemed like he knows a lot about knives. (More than I do.) 

 

 

[Aikesi]

Thank you for your answer.

 

I am really looking forward to discover more of this forum and the sub-categories. People take time to share valuable content. I have been enjoying some of your stories about fresh products in Yunnan and recipes. Thank you @abcdefg !

[Aikesi]

15 hours ago, abcdefg said:

Is there a significant price difference between it and the CCK1303 knife? 

 

 

I don't know for sure as shibazi themselves don't put prices on the website I shared (http://shibazi.com/proView/?id=293). I found somewhere on chinese websites that it sells around 100-150rmb. So basically between 2/3 and 1/2 of the price of a CCK1303, if my memory serves me right. 

 

There are shibazi knives on amazon, but I prefer to get my hand on one a different way... If my mom succeeds in her mission of bringing one Chan Chi Kee (CCK) back to me, I guess I would not have to buy any other knives -at least for I cook only veggies at home!

It would be the first I actually buy.

 

I use a mini stainless steel cleaver from IKEA my grandfather gave me when I left abroad for studies. Very efficient I must say... and easy to sharpen and keeps an edge a for a good time (I can "push-cut" through paper easily). I use it for everything. I covered the handle with a macrame work few days ago. And I plan on reshaping the tip of the edge (its round right know). 

 

       

 

 

[abcdefg]

Since you only cook vegetables, and have no need to chop through bones, one Caidao 菜刀 made from good steel would be all you need, like you said. But 100 to 150 RMB is a very low price for a quality knife. If you Mom can bring either a Shi Ba Zi  or a Chan Chi Kee from Hong Kong that would be a nice saving in cost. 

 

I hope that works out! I'm glad to learn you have had a look at some of the recipes posted here in the food and drink section of the forum. Please feel free to add your own recipes too. 

 

Or sometimes if you just make something that comes out well, you can post a photo without going into the whole recipe. Here's the place for that: https://www.chinese-forums.com/forums/topic/58564-whats-cooking-post-a-picture-of-your-most-recent-creation/

[Aikesi]

I hope that works too. I'll post pics to feed the thread if it does.

 

I will definitely share recipes or pictures when I have the chance; thx for the link !

 

 

[abcdefg]

On 11/26/2019 at 8:42 AM, Aikesi said:

I will definitely share recipes or pictures when I have the chance; thx for the link !

 

And here's a link to a more comprehensive collection of actual Chinese recipes: https://www.chinese-forums.com/forums/topic/52430-alphabetical-index-of-food-articles/

[Balthazar]

On 11/23/2019 at 12:44 AM, Aikesi said:

Shibazi seems to have cool caidao with 3 layer of carbon steel

 

I could be wrong, but I don't think it's three layers of carbon steel. The outer layers are stainless, no?

 

For Shibazi, what I've heard is that their carbon steel cleavers are great (especially for the price) but the stainless offerings not so much. I really have no complaints about the carbon steel cleaver I have (in fact I've bought a new one of the exact same model, for when my current one inevitably breaks), great hardness, easy to sharpen and keeps a great edge.

[abcdefg]

7 hours ago, Balthazar said:

I really have no complaints about the carbon steel cleaver I have (in fact I've bought a new one of the exact same model, for when my current one inevitably breaks), great hardness, easy to sharpen and keeps a great edge.

 

That is a fine job of thinking ahead! They will probably be selling for a whole lot more in a few years. Investment in the future! 

[Balthazar]

11 hours ago, abcdefg said:

That is a fine job of thinking ahead! They will probably be selling for a whole lot more in a few years. Investment in the future! 

 

Thanks, it's probably also a good example of hoarding, of which I am definitely susceptible