"I do not posses any particular kitchen knife skills" Lettuce - chop chop chop... scrap Radishes - ratatata... scrap Red peppers - ratatata... scrap - chop chop chop... scrap Carrots - hum... ratatata... scrap Spring onions - chop chop chop... scrap Cucumbers - ratatata... scrap
He doesn't. He has speed, but hasn't learned the control, accuracy and consistency needed to perform this at speed. Irregular size, mostly not cut through, etc. He wouldn't last long in a good restaurant doing that. Learn to cut the exact same every time, then gradually speed up, keeping consistency. This is just flash, and a party trick.
This victorinox Chinese cleaver is excellent. It is very light and thin, and made with decent stainless steel. It has a very flat edge and works like a deep nikiri. I actually like it being tempered to a low degree of hardness. It is a nice compromise for edge holding and not easily chipped. I use it for slicing everything. I have 10 Chinese cleavers and this is my favorite.
From the way that he is using it I kind of got the feeling that it was like a deeper nikiri and since you pointed out the the same thing I will have to get one now. Love nikiris and I think this will work well for what I need.
this is an excellent starter cleaver, first Chinese cleaver I ever own, but it doesnt come close to a OG CCK KF1303 and KF1103 carbon steel. those things are just phenomenal, even outshining my Japanese knives.
I have this "Chinese Cleaver". The Victorinox knives are made of X55CrMo14 steel hardened to 56 on the Rockwell scale. This knife is easy to sharpen and it is wonderful to use. There are no sharp edges where the hand and fingers grip the knife in the "pinch grip", it's very comfortable. Some might complain that it's too light but to others that might be an asset. I have two other "Chinese Cleavers" and this is the lightest one (216 grams; 7.62 oz); my Three Rams # 3 that weighs 303 grams; 10.7 oz. And my Helen Chen Carbon Steel (it's advertised as such) is the heaviest.
Watcher of Truth I started with 8 inch German style chef's knife and still my opinion is that this is the workhorse of any domestic or professional kitchen, sort of Jack of all trades... nowadays I cut more vegetables so the clever is faster, more efficient for me. can't go wrong with 8 inch forshner/victorinox with fibrox handle or just a classic sabatier from France
Watcher of Truth you won't have any problems with sturdiness or stiffness of the blade of any big brand stainless steel vegetables cleaver when cutting carrots , squash etc. F. DICK sell two versions of their cleaver 2 and 3 mm thick at the blade spine if you want something more ridgid...
You have sold me on this knife and your skills and have subbed, my only suggestion was you should have shown the versatility of this type of knife by using it as a scoop to pick up the veggies instead of hand scooping them thanks.. .
Здрасти, още ли си с това сатърче ? Как се държи ? Колко често се налага да го остриш ? (спрямо други ножове на викторинокс ?) Струва ли си парите или да гледам нещо на подобни цени от али-то ?
how would you rate/compare steel quality with your chinese Cleaver from Ikea? you don't have to do a 'stamp' comparison - but it would be nice to know if you could compare the hardness or quality in some way.
I recently bought the Ikea VARDAGEN chef knife. It says X50CrMoV15 on the side of it - similar to what your victorinox santoku is made from. So maybe the steels perform equal?
Christian Andersen the victorinox steel is harder, better heat treatment but the difference is only a few HRC points in real life and daily use - I sharpen the victorinox onece Evey 6/7 weeks and the 8kea one - every 3/4
a knife cuts ... you chop like you are using an axe ; try reducing strength by 90% and moving backwards or forwards while you gently push the knife down so gentle you can stop it before it hits the cutting board( you sound like your trying to hit the ground when you cut but its only lettuce and carrots with a brand new sharp knife i know is sharp enough you probably ruined it in less then 1 week.)
LTC Daniel You think the stomach cares if the pieces are not identical? He is obviously cooking for himself, not for customers of a michelin star restaurant.
"I do not posses any particular kitchen knife skills"
Lettuce - chop chop chop... scrap
Radishes - ratatata... scrap
Red peppers - ratatata... scrap - chop chop chop... scrap
Carrots - hum... ratatata... scrap
Spring onions - chop chop chop... scrap
Cucumbers - ratatata... scrap
He doesn't. He has speed, but hasn't learned the control, accuracy and consistency needed to perform this at speed. Irregular size, mostly not cut through, etc. He wouldn't last long in a good restaurant doing that. Learn to cut the exact same every time, then gradually speed up, keeping consistency. This is just flash, and a party trick.
@@jrussell5243 He doesnt.. its mostly the knife if u pick that thing up its like a magic wand experience..
This victorinox Chinese cleaver is excellent. It is very light and thin, and made with decent stainless steel. It has a very flat edge and works like a deep nikiri. I actually like it being tempered to a low degree of hardness. It is a nice compromise for edge holding and not easily chipped. I use it for slicing everything. I have 10 Chinese cleavers and this is my favorite.
True words of wisdom.
From the way that he is using it I kind of got the feeling that it was like a deeper nikiri and since you pointed out the the same thing I will have to get one now.
Love nikiris and I think this will work well for what I need.
I gotta try one of these.
So far my favorite is the Jean Patrique one piece stainless steel model.
Can you cut chicken bones with it?
@@MarkizVonSchnitzel don't do it, go through the joints
this is an excellent starter cleaver, first Chinese cleaver I ever own, but it doesnt come close to a OG CCK KF1303 and KF1103 carbon steel. those things are just phenomenal, even outshining my Japanese knives.
I have this "Chinese Cleaver". The Victorinox knives are made of X55CrMo14 steel hardened to 56 on the Rockwell scale. This knife is easy to sharpen and it is wonderful to use. There are no sharp edges where the hand and fingers grip the knife in the "pinch grip", it's very comfortable. Some might complain that it's too light but to others that might be an asset. I have two other "Chinese Cleavers" and this is the lightest one (216 grams; 7.62 oz); my Three Rams # 3 that weighs 303 grams; 10.7 oz. And my Helen Chen Carbon Steel (it's advertised as such) is the heaviest.
I really like to have Victorinox cleaver knife as I already using Victorinox chefs knife it was was wonderful experience using chefs knife.
There was a cat on the counter. Feels like home!
You need some more soft materials in the kitchen against that reverb/echo. Maybe more cats? ;)
Crystal clear audio! Sound like you're the type that like to hear bullshit music play in the background
"No animals in kitchen" learned from the main woman, Mother! ☺
bread just isn't the same without cat paws on them...
this is a great kitchen knife. i have one authentic cai dao - very comfortable and smooth cut.
Victorinox cutlery has a very good reputation and is well priced
I like how you are careful with the blade's edge while scraping the vegies away
Finally a rival to the mercer chinese cleaver!!!! I see your knife skills you are very good, thank you for the video!!!
For some reason, this Fibrox handle version is harder to find. Most places only have the rounded plastic and wooden handle...
yes it's good for picking up food with the large surface profile, but are more expensive cuz of the larger profile
Pretty good knife skills and the cleaver looks good im gonna buy when i can afford one 😊
stefan please do a video about the guide hand (the hand you hold the food with) how you use it and using the claw grip
👍Great skills!
You have some pretty nice knife skills Stefan. What's your second favorite kitchen knife?
Luís Silva nothing can beat 4 Inch 5$ victorinox paring knife
Watcher of Truth I started with 8 inch German style chef's knife and still my opinion is that this is the workhorse of any domestic or professional kitchen, sort of Jack of all trades...
nowadays I cut more vegetables so the clever is faster, more efficient for me.
can't go wrong with 8 inch forshner/victorinox with fibrox handle or just a classic sabatier from France
Watcher of Truth you won't have any problems with sturdiness or stiffness of the blade of any big brand stainless steel vegetables cleaver when cutting carrots , squash etc. F. DICK sell two versions of their cleaver 2 and 3 mm thick at the blade spine if you want something more ridgid...
Its looks like very comfort to use right?
Neighbour thought you bought a shotgun.
XD
Neighbours must love you LOL!!
You have sold me on this knife and your skills and have subbed, my only suggestion was you should have shown the versatility of this type of knife by using it as a scoop to pick up the veggies instead of hand scooping them thanks..
.
Здрасти, още ли си с това сатърче ? Как се държи ? Колко често се налага да го остриш ? (спрямо други ножове на викторинокс ?) Струва ли си парите или да гледам нещо на подобни цени от али-то ?
Ik zou gewoon halen, altijd beter dan ali. plus het is geen heel duur mes, wel lichter (dunner dan meer andere).
I wish I could chop that fast.
I thought that cat was toast!
He saw that knife and was immediately like what the f--.
You are missing the opportunity to use the knife as a bench scraper to move veges to the pan etc
how would you rate/compare steel quality with your chinese Cleaver from Ikea? you don't have to do a 'stamp' comparison - but it would be nice to know if you could compare the hardness or quality in some way.
I recently bought the Ikea VARDAGEN chef knife. It says X50CrMoV15 on the side of it - similar to what your victorinox santoku is made from. So maybe the steels perform equal?
Christian Andersen the victorinox steel is harder, better heat treatment but the difference is only a few HRC points in real life and daily use - I sharpen the victorinox onece Evey 6/7 weeks and the 8kea one - every 3/4
i have that too i would actually say its on par with my victorinox blades
The cleaver is easy to use then a chef knife
Здравей,как мога да се свържа с теб - иска ми се да поговорим..? :)
WOOOOOWWW
Essa faca e muito boa mais no Brasil ninguém sabe cortar com ela kk
Achei interessante que ele não usa a faca para transportar os legumes, que é uma função dessa faca.
If me I am using the victorinox paring knife for debone a chicken ,to cut vegetables, to cut the meat ,and everything else accept the bone...
Watched this at 3x speed and was momentarily scared at the speed of your chopping (it is fast at normal speed too)
Nice CAT.... :-D
MARAA MATE
Hi Stefan,
was für ein Schneidbrett benutzt du? Deines hat eine schöne Größe bzw. Länge:
40x30cm Standard ist mir einfach zu klein...
Did anyone notice that he didn't use soap on the cat before he continues?
You shake hands with men that almost never wash their hands after scratching their nuts. 😵
You breathe very heavy sir! LOL... THat's all I can hear is your breathing... you breathe very fast!
Show off~~~
And you have done something that can be done with any other sharp Chinese Chef/Kitchen knife. So?! What was the point of this video?
There is no point.
a knife cuts ... you chop like you are using an axe ; try reducing strength by 90% and moving backwards or forwards while you gently push the knife down so gentle you can stop it before it hits the cutting board( you sound like your trying to hit the ground when you cut but its only lettuce and carrots with a brand new sharp knife i know is sharp enough you probably ruined it in less then 1 week.)
That is not how this knife is used. It's called push cutting.. A far superior method IMHO.
@@MarkizVonSchnitzel dont talk if you are an idiot just keep it for yourself
there is no point in cutting fast if your vegies are not the same size
LTC Daniel You think the stomach cares if the pieces are not identical? He is obviously cooking for himself, not for customers of a michelin star restaurant.
Research Flat Earth