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

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

What are you seeing that I'm not? :huh:

Some of Gab's other videos.

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 :

https://img10.imageshack.us/img10/5714/thumbnailmn.jpg

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.

What were your uses of it before ? Why did you stop using it ?

Sharp pointy corners can present a hazard to cutting boards.

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.

For some reason this thread brings visions of Martin Yan!:rolleyes:

Yan can cook!
I wasn't going there... first :lol:

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 didn't know what Gyutos were. I ve just googled it and they sure look amazing knives.

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.

I think the use of the Chinese cleaver is narrowed if we are already used to an occidental chef knife...

One of the knives I grab most often is a Nakiri, a miniature version of the cleaver.