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DJSmurf94 t1_iy14n3p wrote

As a professional chef, I approve this message.

Tiny Asian restaurant suppliers, where stuff is piled everywhere you can see, and you can barely ever find a price tag. They will forever be your best friends

Edit: Kitchen Hut, is my goto, here in Ottawa canada

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FagboyHhhehhehe t1_iy1wrub wrote

Yep. Chicago China Town has one and it's exactly as described. Great people very nice and great prices.

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spibop t1_iy3fjgr wrote

Walking down the Bowery in NYC is like being a kid in a candy store. There are like 6 restaurant stores as described.

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Sketti_n_butter t1_iy34tll wrote

I've been to that one. Kitchen stuff piled everywhere haha. Prices looked good too

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pacificnwbro t1_iy2flbp wrote

I just picked up my first cleaver at an Asian market for $20 and am in love. Next step is researching how to care for it properly.

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Kilohex t1_iy2pi7v wrote

Well generally the best upkeep for a cleaver is recommended to reap the souls of the innocent. Your in luck though! Death, having noticed the marked increase of horrific crime, has changed cleaver requirements from two people per year, not including childeren, to only one person per year. Alternatively if you have a heart he will also accept individual limbs at a one per quarter year rate.

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Own-Cost9676 t1_iy3ckvo wrote

I’m assuming it’s a Chinese veggie cleaver which are usually carbon steel not stainless. The biggest thing is you shouldn’t ever leave it wet. Wiping the blade off between cuts is a good idea especially if you’re going to set it down for a minute. No dishwasher for any knife no matter what steel type. Hand wash and dry then put a thin layer of oil over the steel to protect it before storage. After regular use carbon steel develops a patina which will help protect the blade from rusting.

If you forgot to dry it it will rust so get a rust eraser. They’re little rubber blocks with abrasive in them that’ll rub the rust off and it’s fine again. Sometimes I’ll chop for too long without wiping and the blade will start flash rusting and I have to get the rust eraser out.

If it’s stainless then just no dishwasher.

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Givemeurhats t1_iy3iyyn wrote

Learn how to keep an edge with a whetstone and honing blade, lots and lots of good videos on youtube.

Always clean, dry, and put away after use. No dishwasher. If its a carbon steel, keep it away from acidic foods, acidity will speed up the patina process.

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Algebrace t1_iy3bl7f wrote

Kiwi Knifes for the win!

Super sharp, $5 knives that you can treat like trash and throw away after 10 years of use. Like, they have wooden handles with 2 copper pins to hold the blade in, they don't even try to make them ergonomic.

But they come in a bunch of sizes and are a great, cheap knife to start with.

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bmlbytes t1_iy3z2kp wrote

There’s a place near Kitchen Hut called Whitestone Kitchen Supply. It looks a bit more organized than kitchen hut until you go to the basement. Both shops are great places to get cheap but good kitchenware.

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DJSmurf94 t1_iy40yti wrote

Love Whitestone too.

Also, if you work in the industry, just talk to your boss! I've ordered knives, spices, even frozen goods from providers like Russell hendrix and sysco,, at cost If you're in hotel, or retirement, anything with a kitchen/restaurant, talk to the supervisor, they might work out a deal

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