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Hands On Class
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The only time to eat diet food is while you're waiting for the steak to cook.”
― Julia Child
The Wok Shoppe in San Francisco is famous for supplying both the normal and the unusual in Chinese cooking gear. I've done business with them over the years, both in person and mail order, and have always been 110% satisfied.
If Chinese cleaver style isn't to your liking for hacking chickens, a more traditional European cleaver might be considered. All of the major knife brands seem to have one. I use a Henkels 4-star cleaver. It is smaller than the Chinese cleaver but heavier. Works quite well too. The only thing to watch out for is the handle -- when looking at a cleaver imagine how the handle will be when your hands are wet and greasy. The last thing one wants is to have a knife slip when hacking on meat!
So another year passes and another birthday goes by and I got another knife for my birthday. I have a beautifu Shun 10' and 6' utility knife and I just got an 8' Shun vegetable cleaver. Because of the fine blade I'm a little nervous of trying to cut through chickens with it. Since I'm still in love with my chef's knife I don't know why I would want to use it to cut vegetables so I thought I might ask why I would want to or find out what all you like to use yours for. Do you think I'd be better off with a boning knife instead since it doesn't sound like the cleaver is too useful. I have scene a few videos where Jacob is using his but it was just for veg prep. Any thoughts?
Excellent advice Green Bake! I hesistate to whack through bone with an expensive one, Globals overpriced imo, the 4s is fine but for loose handles see a bladesmith.
"Food crosses all boundaries with Love"
... or duct tape. Every kitchen has to have one, right? OK, maybe not :)