LifeByA1000Cuts
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+1 to that question - bugger the duck, bugger the cleaver, but what's the board?
Read post by Andy 777 .A discourse and why I love Chinese cleavers.
go carbon steel or go home. the thinner the blade the better.
SUIEN vc Cleaver is excellent .you can buy at www.Japanesechefknives.com $160 shipped.
+1 to that question - bugger the duck, bugger the cleaver, but what's the board?
I agree fully with XooMG as well.
Once you do get your Chinese slicer, put away all your other knives except for your paring knives, and only use the cleaver for everything! Do this for a month to become well acquainted with your new knife before reintroducing your other knives into the rotation. This is to force you to adapt and give the cleaver a fair chance. It's a wonderful tool, the height is really an advantage, particularly in prepping vegetables!
wow noodle soup. That's a nice looking blade you got there. what make and model is it?
Also that chopping block looks like a piece of art!:doublethumbsup:
Im sorry to sway off topic for a second, but....That is a very impressive cutting surface! could you say a few words about it?
It was the standard cutting board at the Yangshuo School of Cooking is about all I can tell you about it. Sorry.
They are a somewhat common board made of bamboo chunks glued together and bound with a metal ring. They look neat but I prefer wood, and have not bothered to buy one.+1 to that question - bugger the duck, bugger the cleaver, but what's the board?
Not really for in-hand stuff. I don't see a whole lot of peeling in Chinese cooking and the bit that I do see is either done on the board or with a dedicated peeler/parer. My experience is limited though.I wonder if traditional users of chinese cleavers also use them for peeling and paring (which I find far more awkward with a cleaver than with a gyuto or santoku)?
Not really for in-hand stuff. I don't see a whole lot of peeling in Chinese cooking and the bit that I do see is either done on the board or with a dedicated peeler/parer. My experience is limited though.
I wonder if traditional users of chinese cleavers also use them for peeling and paring (which I find far more awkward with a cleaver than with a gyuto or santoku)?
I think one important usage of a cleaver is to smash cucumber and garlic.:cool2:
Pardon my ignorance, but why do you smash cucumber?
Isn't there a dish called squashed cucumber salad in chinese cuisine? Can you substitute cucumbered squash?
I am pretty sure it's called smashed cucumber salad.
They work pretty good for sandwiches though. I use one for BLT's when I actually have ripe "T's" but being from the Northwest you understand how hard that is.
You could glue/weld two of your Nakiri together.....
(Sat morn humor - the worst)
Where is the best (cheapest) place to get a CCK delivered in the UK?
Well it definitely wins on priceThe CCK is worth a try, but it does not beat my Toyama Nakiri 210 except on price (£360 RRP).
Thanks. How much?I could sell you mine as it's only been used twice. It even has the original newspaper sheath it came it!
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