Stainless Steel Chinese Cleaver... Why you should get one !

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

frenchguycooking

Senior Cook
Joined
Mar 21, 2013
Messages
152
Location
Paris
Hello guys,

I just bought a Chinese cleaver and I must admit that I love it !

It s also known under its Chinese name "Chai Dao" which literally translate by " Kitchen Knife ". It is a great all-around knife.

It is very different from a traditional american or european cleaver.
If you know japanese knives, the chinese cleaver looks more like a NAKIRI knife.

I've tested the uses of this knife. If you have questions about the knife I would gladly answer to them ;)

Gab
 
Last edited by a moderator:
Thanks, Bill. I thought he had a pic of the knife that wasn't loading for me.
 
Sorry I forgot the picture, here it is :

thumbnailmn.jpg
 
12", that's a bigee! Nice handle and price.
Nice omelette.
Would be interesting to see / hear your sharpening techniques.

Thanks Justplainbill ! The blade is big but when you use it as a spatula, it feels great !

I will definitely post another media where I sharpen this Chinese cleaver.
 
I've got one of those. A Chinese knife I call it. I don't use it that much anymore. Not as much as I used to anyway.
 
For some reason this thread brings visions of Martin Yan!:rolleyes:
 
The man had mad crazy knife skills. OR should I say cleaver skills...

He was a bit flamboyant but I learned from his show.

Not was, still is! Yan pops up now and then, and I still love to watch him.
 
I've got one of those. A Chinese knife I call it. I don't use it that much anymore. Not as much as I used to anyway.

Same here. I'm more comfortable with a chef's knife. My stainless cleaver is still in the drawer, in it's original box. It's my oldest cutting tool, but I just don't find much use for it.
 
Back
Top Bottom