Taste of Asia At Home Vegetable Slicing & Chopping Techniques

No description available.

Category:

Sports

Tags:

• Taste
• of
• Asia
• At
• Home
• Vegetable
• Slicing
• &
• Chopping
• Techniques

[g1981c]

the back of this chinese chef is kinda thick no ? i am specifically looking for a knife that is very thin. the biggest problem i have with my wusthof chef is how thick it is.

[jui49]

@g1981c - most of the stainless chinese cleavers are the same as far as thickness of the blade and the actual length and width of the knife itself. I have seen cheaper black steel cleavers with thinner blade edge but you have to be careful not to chip the blade. I always use a whetstone to make the blade a little thinner and sharper before I use a new cleaver, I'm not happy with the factory edge. Hope this helps you out !

[g1981c]

@jui49 i read that chinese chef is not actually a cleaver and will break if used to cleave bones. i'm also pretty sure there is variation from about 2mm to 4+mm in thickness. which to me seems to suggest SOME ARE in fact cleavers. the $200 SHUN chinese chef for example i believe is supposed to be quite thin - more suitable for shaving yourself than cleaving :)

[jui49]

@g1981c - for $200. that knife should shave you, buy you dinner and find the remote for you !! They do make cleavers that can chop through bones and I always keep a separate cleaver specifically for that. Chicken bones aren't bad , but if you want to chop spareribs up you definitely don't want to use your slicing cleaver that you have honed to a razor sharp edge. Thanks for watching and the comments....

[AESamuel]

It's always good to go over the basics of using a knife, this must be the fifth time I've watched this since discovering your videos.

For a treat, next time I visit my home-town I'm going to go to the Chinatown there and get myself another cleaver. That and some tasty pork buns from the Chinese bakery!

Hope life is treating you well :)

[jui49]

@AESamuel - always good to hear from my subscribers! Weather is finally getting warmer in Ocean City and things are goin great! A lot of people in my family like those pork buns, both steamed and baked ones, if you get a new cleaver you can still make it sharper than the factory edge with the cleaver sharpening video! Good luck and Watch those fingers!!

[kullaceae]

I'd try getting a ceramic hone and go MUCH slower than he did in the video... the only thing you gain by going that fast is about a second of time and a lot of inaccuracies in your honing (replay the video, he's only hitting 1/2 the blade).

[kaizoebara]

@kromenger Well, it doesn't matter if you cut one onion, but it will save some time when you cut up a dozen or more. ;)

[kromenger]

@kaizoebara - that's a good thought, I developed that habit because we had to peel bunches of onions and they got tossed in a bucket and if they were halved they would break up. Now you have to figure out what to do with the time saved by saving one cut !! I do like that tip though, thanks!

[kaizoebara]

When peeling the onion, instead of slicing along one side, just cut it in half and peel the skin off both halves. That way you save one cut ;)

[AESamuel]

@jui49 Yes, I've commented on that video before :)

Are those pork buns easy to make? Are they too complicated to fit in to one video?

Thanks,

Asa