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04-09-2013, 06:38 AM
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#1
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Stainless Steel Chinese Cleaver... Why you should get one !
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
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04-09-2013, 07:18 AM
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#2
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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12", that's a bigee! Nice handle and price.
Nice omelette.
Would be interesting to see / hear your sharpening techniques.
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04-09-2013, 07:21 AM
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#3
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by justplainbill
12", that's a bigee! Nice handle and price.
Nice omelette.
Would be interesting to see / hear your sharpening techniques.
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What are you seeing that I'm not?
__________________
Give us this day our daily bacon.
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04-09-2013, 07:32 AM
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#4
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by pacanis
What are you seeing that I'm not? 
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Some of Gab's other videos.
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04-09-2013, 08:25 AM
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#5
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Thanks, Bill. I thought he had a pic of the knife that wasn't loading for me.
__________________
Give us this day our daily bacon.
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04-09-2013, 08:35 AM
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#6
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Sorry I forgot the picture, here it is :
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04-09-2013, 08:37 AM
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#7
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Quote:
Originally Posted by justplainbill
12", that's a bigee! Nice handle and price.
Nice omelette.
Would be interesting to see / hear your sharpening techniques.
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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.
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04-09-2013, 09:46 AM
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#8
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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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.
__________________
Give us this day our daily bacon.
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04-09-2013, 11:11 AM
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#9
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Quote:
Originally Posted by pacanis
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.
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What were your uses of it before ? Why did you stop using it ?
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04-09-2013, 11:38 AM
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#10
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by frenchguycooking
What were your uses of it before ? Why did you stop using it ?
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Sharp pointy corners can present a hazard to cutting boards.
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04-09-2013, 01:35 PM
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#11
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,641
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I have one of those two; well I actually have 3 or 4 of them in different sizes.
__________________
You are what you eat.
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04-09-2013, 04:03 PM
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#12
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by frenchguycooking
What were your uses of it before ? Why did you stop using it ?
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Preparing veggies. I bought it many years ago when I bought my wok.
I guess I prefer my gyutos now. I find them more versatile and easier to maneuver.
__________________
Give us this day our daily bacon.
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04-09-2013, 06:18 PM
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#13
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Master Chef
Join Date: Jan 2011
Posts: 6,442
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For some reason this thread brings visions of Martin Yan!
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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04-09-2013, 06:36 PM
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#14
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by CraigC
For some reason this thread brings visions of Martin Yan! 
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Yan can cook!
I wasn't going there... first
__________________
Give us this day our daily bacon.
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04-09-2013, 07:06 PM
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#15
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,581
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Quote:
Originally Posted by CraigC
For some reason this thread brings visions of Martin Yan! 
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The man had mad crazy knife skills. OR should I say cleaver skills...
He was a bit flamboyant but I learned from his show.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-09-2013, 07:24 PM
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#16
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Quote:
Originally Posted by Andy M.
The man had mad crazy knife skills. OR should I say cleaver skills...
He was a bit flamboyant but I learned from his show.
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Not was, still is! Yan pops up now and then, and I still love to watch him.
__________________
She who dies with the most toys, wins.
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04-10-2013, 04:05 AM
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#17
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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Quote:
Originally Posted by pacanis
Preparing veggies. I bought it many years ago when I bought my wok.
I guess I prefer my gyutos now. I find them more versatile and easier to maneuver.
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I didn't know what Gyutos were. I ve just googled it and they sure look amazing knives.
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04-11-2013, 09:29 PM
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#18
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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Quote:
Originally Posted by pacanis
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.
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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.
__________________
Rick
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04-15-2013, 05:24 AM
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#19
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Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
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I think the use of the Chinese cleaver is narrowed if we are already used to an occidental chef knife...
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04-15-2013, 08:04 PM
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#20
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Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
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One of the knives I grab most often is a Nakiri, a miniature version of the cleaver.
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