For whatever reason I have this anxious want for my first cleaver. Most of my knives are carbon, I slice backwards and basically slide the tip of the knife back and forth, rarely do I ever chop, unless I'm cutting something firm. I would want this cleaver for slicing vegetables, perhaps proteins and more finesse work than bone chopping.
Guess I just feel like learning a new technique, or it's retail therapy. :tongue: Recommendations please!?!
Guess I just feel like learning a new technique, or it's retail therapy. :tongue: Recommendations please!?!