Trying Something New: My First Chinese Chef's Knife (Cleaver)

[Q-Dat]

Ok so I really don't do any asian style cooking, but I have always been impressed with chefs like Martin Yan and their ability to do just about every task in the kitchen with what I thought for years was a simple meat cleaver. It wasn't until recently that some reading showed me that its not really a cleaver for chopping through bone and other hard things so much as it is another version of a basic Chef's Knife. Much thinner, lighter, and sharper than its sturdier cousin.

I did not want to drop a lot of money just to try out a new style, so I went to an Asian market in Baton Rouge today to see what they had. What I found were two slightly different knives by the same company. The biggest difference being that one had a bit more curve in the edge, and thats the one that I went with for the low low price of $15.99!

There isn't much english on the box, but maybe someone here can read it. I know I cant.




As for the knife itself, it is a nice looking knife that is sharp enough to remove hair from my arm as is although I plan to get it even sharper. I really like the extra weight that it has compared to a typical chef knife, and it feels really good in my hand. I think I am gonna really like this style of knife, but only time will tell.










So anybody else here using one of these and have any pointers for use?

[Q-Dat]

This is kinda what I mean.

How to use kitchen knife cut cucumber, Martin Yan Part1 - YouTube

[FireproofPyro]

I don't use anything like that in my home chefery, but I've seen some impressive garlic smashing with one by Martin Yan.

[buccaneer]

Master the pinch grip and drum it into habit first.
Find some decent tutorials that aren't designed to be impressive showing off at high speed.
I can't remember her name but I saw a british woman chef who worked in China on Youtube, she covered everything and I watched it a dozen times.
Raise the head of the knife and use the point near your grip, use the flat, use the end to grate, use the top edge to tenderize, handle end to hammer or crush and the top opens beers too!!.
When you sharpen, keep the angle it already has and don't go thinner.
Things like chicken, you don't have to cut bone, you just learn where the joints are and cut through the cartilage.
You are going to love this choice bro.

[captndan]

From the picture of the edge I'm sure you can improve on it.

[IamMadMan]

Looks like an interesting tool... The demo is impressive as well.

[TIMMAY]

Adding to the pinch grip, if you do notice that you get hot spots on your hand from sharp edges on the spine of the blade or the edge of the handle, dont be afraid to take some 400 grit sandpaper to the spine where your hand touches and round off the edges. I had to do that to a couple of my knives cause the sharp edges on the spine actually cut my palm a little.

[HeSmellsLikeSmoke]

I use a Dexter-Russell Chinese cleaver all the time. Good advice from everyone. You will use it for many more things than you thought you would.

[woodpelletsmoker]

I am native chinese living in Beijing,China
the red letters read "designed for slicing, avoid hard object"

[Q-Dat]

Thanks everyone. I'm looking forward to getting to try it out. I'm also about to make a strop that should help polish that edge up.

[Q-Dat]

Originally Posted by woodpelletsmoker

I am native chinese living in Beijing,China
the red letters read "designed for slicing, avoid hard object"

Thank you! By chance do you know anything about the knife maker? I did some searching with google, but I didn't find much.

[QansasjayhawQ]

That's a cool looking knife.

[kennyd0118]

Love mine. Makes quick work out of crushing a mincing garlic too.

[Q-Dat]

Originally Posted by kennyd0118

Love mine. Makes quick work out of crushing a mincing garlic too.

Thats what I was thinking. I love my garlic press but I hate cleaning gadgets.

[mbshop]

its amazing what can be done with those. just about everything.