Discourse on why I love Chinese Cleavers re-post

[MrBoogs]

Assuming you get a fairly thin-beveled cleaver and keep it sharp, you shouldn't have any problems using a cleaver on the products you mentioned. With all that steel to work with, it's easy to assume that the cleaver works as a full bore chopping machine. But the truth is, they are capable of a lot of finesse.

[luko]

thank you for the advices.

but I have to find a "cleaver knife + sharper stone" not too much expensive in Europe. what could I buy?

[Noodle Soup]

Anyone have experience with the F.Dick "Red Spirit" Chinese style cleavers? One light slicer and one slightly heavier chopper. From some company called "Mad Cow" that I don't know anything about.

[loves2cook]

I have an old stainless Chinese cleaver with a metal handle that I bought in Chinatown in San Francisco in 1977 with my carbon steel woks. It holds a great edge and I can make the thinnest slices on a tomato with this cleaver. The blade is 9 inch by 4 inch and weighs 16.5 oz. I can do almost anything with this cleaver when it comes to slicing,chopping and mincing.

[CoqaVin]

Cleavers get sharper than any of my knives I don't know why?