ฝัง
- เผยแพร่เมื่อ 6 ต.ค. 2024
- It's Cleaver time once again Knife Nerds! Colin is back and here to teach you how to properly use a Chinese cleaver. From meats, to small veggies, to a giant Napa cabbage, Colin knows all the tricks! Stick around to learn exactly what it takes to gain the esteemed title of "Cleaver Master".
Chapters:
Safety Intro 00:52
Ginger and Garlic 04:27
Scallions and Chilis 09:51
Carrots 12:33
Napa Cabbage 15:04
Rotisserie Chicken 16:50
Skin on Pork Belly 21:56
Flank Steak 27:44
Chicken Thigh 30:07
Outro 32:07
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Thanks so much buddy! Book #2 is gonna be a while, but it's in production now!
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I picked up a CCK stainless about a year ago and haven’t really gotten into it yet. Gonna have to give it another shot. Great vid.
Glad to hear it!
Colin should teach a Chinese Cleaver class 😉
I think it’s unfortunate that, in Western countries (generally speaking), Chinese and other Asian cuisines are considered “cheap eat”. If you really look into it, it is anything but simple or easy. Cleaver and wok techniques alone, can take a long time to master. Hats off for making these Chinese cleaver videos!
Yes he should!
I couldn't agree more, it deserves greater respect.
Really enjoyed learning about the cleaver. I’m still tempted to buy the Mulberry but older hands find lighter tools easier. I weighed all my knives this morning and my heaviest is a German knife at 200 grams which is manageable. I love the mise en place tool. I have that and use it for stir fries because the container holder is great for putting each of the stir fried ingredients as frying happens instead of reaching for another plate. I also use the little square pans for ingredients measured during baking. As well, the container is awesome for marinating large pieces of any protein or a large of amount of smaller pieces of protein. Thank you for the master class. Really enjoyed.😊
That's awesome, I'm glad you enjoyed it!
@@KnifewearKnives 😊
Thank you Colin for your helpful tutorial.
Great timing, I just bought that exact cleaver from my local knife store this weekend!
That's awesome!
thank you, i always like your videos 🙏
Thank you!
We need some Knifewear theme music laid over those sick double cleaver beats. Naoto's alter ego "DJ Skratch Pattern" could provide 1000-grit ASMR for texture.
Colin makes music sometimes, I'll have to get him on it 😂👏
The biggest piece of knife skills advice is standing so that your knife becomes perpendicular to the cutting board. Right handed, stand with your left hip close to the table.
Great video Colin! Love the cleaver content!
Thank you!
Thanks. I didn't know I wanted 2 cleavers. Like...I picked the one that I want to get, just haven't caught up to getting it yet. And you're telling me I want 2 now? What gives. lol
Good video. I enjoyed it.
😂😂😂😂
Glad you enjoyed it!
Wow, your Cantonese is actually not bad! Nice attention to tone!
Thank you!
same cleaver!
Cleaver twins!
Could you link the spoon?
Yup! knifewear.com/products/umeshiso-dipper-spoon?variant=43739461877934
'gunoo'
Can I hit Like 2 or 3 times?
You really should add that you are mainly referring to the Guangzhou/HK Cantonese-speaking area, since China is a very, very big place with a very diverse culture.
The various cuts could have been approximated to French cuts, with attached imagery, to make the video more relatable to viewers.
Thanks for the feedback! Maybe we'll have to make part #2 with some cross-cultural comparisons.