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Old 12-01-2008, 12:23 PM   #11
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Yeah, there ya go. Thanks for the vid, LC.
So what I saw was someone basically using it like a knife. Maybe the extra weight made slicing through the joints easier, but he wasn't really chopping/whacking with it.
Not like what you see in the movies, which seems more for dramatic effect.
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Old 12-01-2008, 12:26 PM   #12
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The Martin Yan video is cool. His knife skills are great.

He is using a Chinese cleaver style knife as a knife. You could accomplish the same thing with a chef's knife. Using a meat cleaver as a chopping tool is different. A meat cleaver is a much heavier tool. Its weight contributes to its use.

I have used a cleaver to cut up a chicken but prefer a boning knife. Chicken is so easy a cleaver isn't necessary.
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Old 12-01-2008, 12:30 PM   #13
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I use my cleaver to break the bones open when making chicken stock. I am more comfortable with a chef knife though so for just breaking down a chicken without cutting through bones I use my chefs knife.
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Old 12-01-2008, 01:20 PM   #14
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I appreciate the replies.

I just broke out my Chinese knife. (Boy that thing needs sharpened.) Anyway, I prepped some carrots, potatoes, onions, garlic and cut a chuck roast into three pieces. Even though it was a little on the dull side I found myself not "worrying" as much about my left hand (I'm right handed). You simply have more bulk to work with and a much larger surface for your fingers to guide. The edge in a lot of instances is further away from your guide hand, at least it appears that way. I can see preferring one over another when using it as a knife and not with a "cleaver action".
I think I'm paying a lot more attention to knives and what they can do than I used to.....
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Old 12-01-2008, 02:24 PM   #15
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I actually shave with my cleaver. Saves money on razor blades, but I am still trying to finess my technique.

Headless Dan
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Old 12-01-2008, 02:57 PM   #16
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Are poultry shears passe?
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Old 12-01-2008, 03:06 PM   #17
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Quote:
Originally Posted by justplainbill View Post
Are poultry shears passe?
I seem to remember Ask a Butcher using kitchen shears when separating a chicken. He might have also used them when spatchcocking a turkey.... I think. Maybe he used a cleaver. He didn't show that part in his vid, but it wasn't too long ago if you search for his past posts.
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Old 12-01-2008, 03:13 PM   #18
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For poultry you don't need a cleaver, just the heel of a chef's knife will do the job. Although I do get a certain enjoyment from pulling out "Monsieur Grand Boucher" out of the knife case and applying 2 pounds of steel against poor defenseless duck bones.

*PS I call my cleaver "Monsieur Grand Boucher" because it's the same type as the one featured in this clip:
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Old 01-04-2009, 05:57 AM   #19
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Sorry for the delayed response.

While I've not yet had to cut through any bones with my little cleaver, it does power readily through frozen chicken breasts.
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