Enjoyed your very informative video. My kitchen knife "set" consists of Chinese vegetable cleaver and a paring knife. I don't cut any poultry or meat with bone in, so this knife meets all my needs. Probably ten years ago I bought my cleaver on line for less than ten dollars. It is light and carbon steel. If one has sharpening skills and cares for it by immediately cleaning and wiping it off, then it will do an exceptional job for a very long time. I might add I have a carbon steel round bottomed wok that is over thirty years old and I use it nearly every day. It is almost as versatile a pan as my cleaver is as versatile a cutting tool.
We love hearing about kitchen tools that have been around forever and are still put to use! I bet that wok has more memories than most people hahah! Thanks for the positive feedback - any video topics you'd like to see us cover?
Love ur video talking about cleaver. My mom used 1 cleaver until retired, meat cleaver with that signature hole. She used it for whacking bones, slicing meat, break down chicken, cutting tomatoes, veges, onion, etc etc. Now, my Deba is 3x thicker then her cleaver and I dare not touch any bone with my deba. 😂
Chinese Cleavers themselves are a group of cleavers for different purposes, particularly in professional kitchens. There are Chinese vegetable cleavers (thinner, lighter), Chinese meat cleavers (thick for chopping bones, etc.), Chinese combo cleavers, which is a compromise for home because consumers want just one tool. Because physics and consumer sentiments are pretty universal. From our western shores and afar, we make few distinction between them and use just one term to describe all of them, which is unfortunate. I'm sure Chinese people may think American "hamburger" is but just one style and how wrong they'd be!
Have you done a chinese cleaver vs nakiri video?
Not yet but great idea!
Enjoyed your very informative video. My kitchen knife "set" consists of Chinese vegetable cleaver and a paring knife. I don't cut any poultry or meat with bone in, so this knife meets all my needs. Probably ten years ago I bought my cleaver on line for less than ten dollars. It is light and carbon steel. If one has sharpening skills and cares for it by immediately cleaning and wiping it off, then it will do an exceptional job for a very long time. I might add I have a carbon steel round bottomed wok that is over thirty years old and I use it nearly every day. It is almost as versatile a pan as my cleaver is as versatile a cutting tool.
We love hearing about kitchen tools that have been around forever and are still put to use! I bet that wok has more memories than most people hahah! Thanks for the positive feedback - any video topics you'd like to see us cover?
Love ur video talking about cleaver.
My mom used 1 cleaver until retired, meat cleaver with that signature hole. She used it for whacking bones, slicing meat, break down chicken, cutting tomatoes, veges, onion, etc etc.
Now, my Deba is 3x thicker then her cleaver and I dare not touch any bone with my deba. 😂
We've heard so many stories about cleavers that have been around for generations! So cool to hear! We'll have to do a deba video soon!
Great stuff: solid production, informative.
Thanks for the positive vibes :)
Chinese Cleavers themselves are a group of cleavers for different purposes, particularly in professional kitchens. There are Chinese vegetable cleavers (thinner, lighter), Chinese meat cleavers (thick for chopping bones, etc.), Chinese combo cleavers, which is a compromise for home because consumers want just one tool. Because physics and consumer sentiments are pretty universal. From our western shores and afar, we make few distinction between them and use just one term to describe all of them, which is unfortunate. I'm sure Chinese people may think American "hamburger" is but just one style and how wrong they'd be!
Incredibly well said 👍 thanks for providing even more of a distinction between the various types of Chinese Cleavers!
Excellent
thank you! Any topics you'd like to see in the future?