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Discourse on why I love Chinese Cleavers re-post - Page 4
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Thread: Discourse on why I love Chinese Cleavers re-post

  1. #31
    WOW that really makes me wanan try and make one. Never seen someone cook with one but that just makes me wanna do it even more! lol

  2. #32
    Senior Member Crothcipt's Avatar
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    welcome aboard Bishop!!

  3. #33
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    SpikeC's Avatar
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    Sounds like Bishop needs to see Chen work on ICJ!
    And welcome to the Knut House!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #34
    When I first saw one I was like thats way too big to be useful but after seeing a few youtube videos it makes sense.

  5. #35
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    Try one, I DARE you!!! When used properly they are the closest thing to an all-pupose knife IMHO.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  6. #36
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    sachem allison's Avatar
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    Quote Originally Posted by mpukas View Post
    No thread about cleavers is complete without a clip of Martin Yan.

    he is really good friends with one of my old chefs Bill Sy. one day they decided to see who could bone out a whole chicken with the cleaver the fastest. Martin won with 10 seconds and chef lost with 12 seconds. it was an amazing thing to watch.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  7. #37
    i love martin yan, great television personality, would love to see more of him!

  8. #38
    Quote Originally Posted by slowtyper View Post
    i love martin yan, great television personality, would love to see more of him!
    I agree!

  9. #39
    Senior Member mpukas's Avatar
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    Quote Originally Posted by sachem allison View Post
    he is really good friends with one of my old chefs Bill Sy. one day they decided to see who could bone out a whole chicken with the cleaver the fastest. Martin won with 10 seconds and chef lost with 12 seconds. it was an amazing thing to watch.
    Wow that's fast! But honestly, how is the quality of the peices when they are cut up so fast? Is there much waste?
    Shibui - simplicity devoid of unnecessary elements

  10. #40
    Senior Member quantumcloud509's Avatar
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    In regards to Yan and andy777's custom handled Takeda...

    The owner of the BBQ restaurant that I work at spent two days cooking besides Martin Yan at the university he went to in Montana. Said he was really nice and funny around people and media but once in the kitchen alone with him he was a hellbender.

    Also, I am in love with my andy777 rehandled Takeda Large. Kicks ass. I havent been picking up the guyoto or paring knife much even.

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