Originally Posted by tagout77
What about a chinese cleaver that keeps it from being your go to knife?
A couple decades working in professional kitchens!
I'm just used to what I'm used to and maybe a bit set in my ways- it's nothing more than that. As for the Chinese, my thought is that it's cultural; they're used to using the knives they learned growing up, just like us. Plus, as it's been explained to me, the Chinese aren't "anatomists" in their cuisine. That is to say, they don't disassemble things with the precision that the French and Japanese do. Think of a classic Chinese stir fry- the thighs are just hacked crossways into strips. They tend to cut things to a specific size that works with the technique. I'm not wording this very well, but it's just reflective of a different philosophy. The kind of techniques they employ & the tools they use developed hand-in-glove over many centuries.