12-08-2013, 11:49 PM
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.
12-09-2013, 12:44 PM
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?
12-13-2013, 02:15 PM
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.
02-10-2014, 12:23 PM
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.
02-10-2014, 01:22 PM
Cleavers get sharper than any of my knives I don't know why?