Stock Pot
Senior Cook
Waiting delivery on two cleavers. First is the standard heavy-duty bone crunching kind, but the second is the more delicate Chinese style. Thinner blade, 15 degree blade angle, etc.
Anyone have any experience with these? I was inspired by a recent magazine article and the price was right. Also, I saw a Youtube video where a guy expertly butchers a chicken in about 15 seconds. Not that I would ever try that, but the wide blade Chinese cleaver was impressive in his hands.
Anyone have any experience with these? I was inspired by a recent magazine article and the price was right. Also, I saw a Youtube video where a guy expertly butchers a chicken in about 15 seconds. Not that I would ever try that, but the wide blade Chinese cleaver was impressive in his hands.