@woodpieces What a strange request! Spine is 3mm, the handle is 12cm. Total weight of the knife on my home food scale is 258grams. I don't know how accurate the scale is though. Hope that helps.
I troll the knife and cooking forums; as someone said, the French and Japanese are anatomists. This comes across in the way they prepare their food.
I agree - Chinese cleaver is the best all-purpose knife. Gets the job done in record time to feed the hungry masses(family), with "limited resources" ie. in the olden days, poverty was common. There was only 1 knife per household; some families even share. The cleaver is a very practical solution, serves the purpose for Chinese style cooking.
@coffeenciggy I had a kid; and so now I don't have time to post videos.. But I do have a video of me cutting watermelon; I like the way I do it over everybody else's. I will try to do voice-over commentary for it and post it. Let me know if you have any requests, I am more motivated to do it if I think it's beneficial for someone.
As mentioned in another post, I have watched most of your cutting videos - good job!
Cleaver is great to do 90% of the work, it is such a fantastic tool! My dad and I uses it on fruits as well lol.
In his younger days, my dad would hold an apple in his left hand and cut/slice into it with the cleaver in his right hand. He would stop right before the end, and the apple falls into 2 halves. It is the most amazing and scary thing to watch! Never saw anyone else do this 0-0
@coffeenciggy I do this cutting tofu; and it scares the be-jesus out of people. I cut tofu with a cleaver on my hand. One of these days, I will do some garlic, onion, and ginger as fast as I can without any commentary. There was a show called "Master Chef" and people were cutting onions. They cut like 8 onions in 30 minutes..!?!?! I think by myself I would have outcut the entire crew.
I was not able to find a chinese cleaver even in specialized shops here in Muenster/Germany. On shop tries to order one for me though. It's a "WMF Chinesisches Hackmesser Spitzenklasse" which you can get with 17cm / 6.7" and 18.5cm / 7.28" blades.
I'm afraid it's more like a heavy meat chopping knife butchers use to cut bones, etc. than an all purpose kitchen knife.
BTW: I'm fairly sure that french people started cooking some time before 1450 ;-).
Just for reference & future interest. From trolling the knife and cooking forums, I think some of the best Chinese style cleavers are reviewed briefly here "wwwdotknifeforumsdotcom/forums/showtopic.php?tid/884072"
ShiBazi (Shi Ba Zi) is from Guang Zhou, China. CCK is Chan Chi Kee, a traditional carbon steel knifemaker from Hong Kong. CCK has a cult following among the knife/cooking forums. The famous Suien VC is Japanese and so are many of the rest listed.
@ThomasBaluWalter Please view my other cutting videos.. Especially the onion one. Being able to "scoop up" your food after you've cut it IMHO is a HUGE thing. Also, watch how I smash garlic with it. With a French knife; your chances of cutting yourself by smashing garlic, is quite high.. and quite inefficient.
@twoblink I've watched them all and hope you will do some more :-).
Quite inefficient is a small understatement. I do it like it's shown in video StJ_MhWhqnk (can't link directly?), but I use the back of the knife to crush the garlic, not the blade...
@ThomasBaluWalter When I stir-fry; I put in about 8~10 cloves of garlic. If I had to smash garlic "the American way" with the back of a French knife; I'd never eat dinner!
Like I said in the video; Chinese need to feed over a billion people a day; some restaurants server 20,000+ customers a day; they can't possibly do that with a French knife! Remember: This is year 4708 in Chinese history; only year 557 in French history..
Could you possibly tell me how thick the the knife is at the spine?
Also, how much does the knife weigh? I am looking for a lighter Chinese chef's knife. Thanks!
woodpieces 5 months ago
@woodpieces What a strange request! Spine is 3mm, the handle is 12cm. Total weight of the knife on my home food scale is 258grams. I don't know how accurate the scale is though. Hope that helps.
twoblink 5 months ago
I troll the knife and cooking forums; as someone said, the French and Japanese are anatomists. This comes across in the way they prepare their food.
I agree - Chinese cleaver is the best all-purpose knife. Gets the job done in record time to feed the hungry masses(family), with "limited resources" ie. in the olden days, poverty was common. There was only 1 knife per household; some families even share. The cleaver is a very practical solution, serves the purpose for Chinese style cooking.
coffeenciggy 6 months ago
@coffeenciggy I had a kid; and so now I don't have time to post videos.. But I do have a video of me cutting watermelon; I like the way I do it over everybody else's. I will try to do voice-over commentary for it and post it. Let me know if you have any requests, I am more motivated to do it if I think it's beneficial for someone.
twoblink 6 months ago
As mentioned in another post, I have watched most of your cutting videos - good job!
Cleaver is great to do 90% of the work, it is such a fantastic tool! My dad and I uses it on fruits as well lol.
In his younger days, my dad would hold an apple in his left hand and cut/slice into it with the cleaver in his right hand. He would stop right before the end, and the apple falls into 2 halves. It is the most amazing and scary thing to watch! Never saw anyone else do this 0-0
coffeenciggy 6 months ago
@coffeenciggy I do this cutting tofu; and it scares the be-jesus out of people. I cut tofu with a cleaver on my hand. One of these days, I will do some garlic, onion, and ginger as fast as I can without any commentary. There was a show called "Master Chef" and people were cutting onions. They cut like 8 onions in 30 minutes..!?!?! I think by myself I would have outcut the entire crew.
twoblink 6 months ago
Thank for a good video. How do you sharpening the cleaver
zsollose 1 year ago
How much does your cleaver weigh?
I was not able to find a chinese cleaver even in specialized shops here in Muenster/Germany. On shop tries to order one for me though. It's a "WMF Chinesisches Hackmesser Spitzenklasse" which you can get with 17cm / 6.7" and 18.5cm / 7.28" blades.
I'm afraid it's more like a heavy meat chopping knife butchers use to cut bones, etc. than an all purpose kitchen knife.
BTW: I'm fairly sure that french people started cooking some time before 1450 ;-).
ThomasBaluWalter 1 year ago
Comment removed
coffeenciggy 6 months ago
This has been flagged as spam show
@ThomasBaluWalter
Just for reference & future interest. From trolling the knife and cooking forums, I think some of the best Chinese style cleavers are reviewed briefly here "wwwdotknifeforumsdotcom/forums/showtopic.php?tid/884072"
ShiBazi (Shi Ba Zi) is from Guang Zhou, China. CCK is Chan Chi Kee, a traditional carbon steel knifemaker from Hong Kong. CCK has a cult following among the knife/cooking forums. The famous Suien VC is Japanese and so are many of the rest listed.
coffeenciggy 6 months ago
I have some great french chef knifes and got myself a cheap Santoku, just to test the handling.
I really liked the bigger blade, but after seeing your cutting videos I think I'd better get a chinese cleaver. :-)
ThomasBaluWalter 1 year ago
@ThomasBaluWalter Please view my other cutting videos.. Especially the onion one. Being able to "scoop up" your food after you've cut it IMHO is a HUGE thing. Also, watch how I smash garlic with it. With a French knife; your chances of cutting yourself by smashing garlic, is quite high.. and quite inefficient.
twoblink 1 year ago
@twoblink I've watched them all and hope you will do some more :-).
Quite inefficient is a small understatement. I do it like it's shown in video StJ_MhWhqnk (can't link directly?), but I use the back of the knife to crush the garlic, not the blade...
ThomasBaluWalter 1 year ago
@ThomasBaluWalter When I stir-fry; I put in about 8~10 cloves of garlic. If I had to smash garlic "the American way" with the back of a French knife; I'd never eat dinner!
Like I said in the video; Chinese need to feed over a billion people a day; some restaurants server 20,000+ customers a day; they can't possibly do that with a French knife! Remember: This is year 4708 in Chinese history; only year 557 in French history..
twoblink 1 year ago