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- Apr 14, 2011
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I just completed my second trip to China for cooking classes, this time in Chengdu, Sichuan China. Knife skills were a special emphasis of this school. I know many posting here favor very flat edged cleavers but I have never found that to be true in China. My instructor felt that flat edged cleavers were special purpose slicing tools but not that useful as all round Chinese cooking knives. Anyone care to defend the flat edge for Chinese cooking as opposed to Western/Japanese or whatever cuisines?