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Old 08-15-2007, 12:59 PM   #31
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
I have four cleavers 2 Chinese one heavy and one light the light one is used for vegetables the heavy for meat and light bone cutting my other 2 are medium and heavy American cleavers. I use my heavy for splitting lamb racks and my medium just hangs on its hook it was my mothers so I will keep it just for memories

Cook with passion or don't cook at all
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