Hello all!
A bit of background. I consider myself a competent amateur chef. Most of my experience comes from feeding myself from a young age when the majority of my family ate a meat diet while I was a devout (and still am) vegetarian. I had to deal with my families insistence on buying cheap and crappy cutlery and cookware.
Now I'm about to venture forth on my own with my own apartment and I've decided to buy quality cookware. However, a friend of mine suggest that my utility knife be a Chinese Cleaver or Chinese Chef's knife. I'm curious if anyone has any experiences with them and what do they offer compared to a standard Chef's Knife or a Santuko? And those that do like them is their a particular brand you like?
Thanks
A bit of background. I consider myself a competent amateur chef. Most of my experience comes from feeding myself from a young age when the majority of my family ate a meat diet while I was a devout (and still am) vegetarian. I had to deal with my families insistence on buying cheap and crappy cutlery and cookware.
Now I'm about to venture forth on my own with my own apartment and I've decided to buy quality cookware. However, a friend of mine suggest that my utility knife be a Chinese Cleaver or Chinese Chef's knife. I'm curious if anyone has any experiences with them and what do they offer compared to a standard Chef's Knife or a Santuko? And those that do like them is their a particular brand you like?
Thanks