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Any Recs for a good Chinese cleaver?
Posted on 9/21/23 at 4:47 pm
Posted on 9/21/23 at 4:47 pm
I'm trying to work on my knife game again and I'm going to splurge on handmade chefs knife down the road, but in the meantime, I really want to start trying out a Chinese cleaver. I know I can get cheap versions on Amazon for $10, but I assume there is a sweet spot for quality without spending a ton (because it's not the sort of blade that I imagine requires an expensive artisanal version. It seems pretty workmanlike)
6
Posted on 9/21/23 at 5:05 pm to SlowFlowPro
They call them creavers.
Posted on 9/21/23 at 5:06 pm to SlowFlowPro
I like to buy from Burrfection, was actually looking at some Chinese cleavers today. He’s sold out of most right now. I also have a Wusthof Chinese cleaver that is nice, less than $100, stainless blade.
[link=(Wusthof PRO 8" Chinese Chef's Knife / Vegetable Cleaver https://a.co/d/0oTsQ2T)]Wusthof[/link]
[link=(Wusthof PRO 8" Chinese Chef's Knife / Vegetable Cleaver https://a.co/d/0oTsQ2T)]Wusthof[/link]
Posted on 9/21/23 at 5:36 pm to ruger35
What are the benefits of using one of these vs a normal 8" chefs knife?
Posted on 9/21/23 at 6:36 pm to SlowFlowPro
When you pull the trigger on a chef's knife, I would highly recommend ChefKnivesToGo.com
Posted on 9/21/23 at 7:33 pm to SlowFlowPro
Posted on 9/21/23 at 7:37 pm to bluebarracuda
quote:
What are the benefits of using one of these vs a normal 8" chefs knife?
Theoretically, it can do more. Chinese chefs only use a cleaver for everything.
Also, if I want to recreate Yan Can Cook, I need one.
Posted on 9/21/23 at 8:25 pm to bluebarracuda
quote:nothing. A craftsman is only as good as his skill with his tools.
What are the benefits of using one of these vs a normal 8" chefs knife?
It's about personal preference. Personally, I prefer a 10" chef knife. If you learn to use your tools effectively, " Great cooking favors the prepared hands." J.Pepin
Posted on 9/21/23 at 8:37 pm to bluebarracuda
quote:
What are the benefits of using one of these vs a normal 8" chefs knife?
It’s heavier so it’ll be easier chopping through hard things(cartilages, butternut squash) vs chefs knife. Also you can scoop more things and put in the pan since it has more surface area.
Posted on 9/21/23 at 8:40 pm to PeteRose
quote:
It’s heavier so it’ll be easier chopping through hard things(cartilages, butternut squash) vs chefs knife. Also you can scoop more things and put in the pan since it has more surface area.
100% agree
Posted on 9/21/23 at 9:20 pm to PeteRose
Yeah I cut a lot of veggies and that's why I want to try them. I guess it's best to go relatively cheap on the Chinese cleaver and spend real $ on a handmade chef's knife.
Posted on 9/21/23 at 9:20 pm to PeteRose
quote:I've never had a problem doing this task. Like I said... A craftsman is only as good as his skill with his tools.
It’s heavier so it’ll be easier chopping through hard things(cartilages, butternut squash) vs chefs knife.
quote:that's not a significant selling point for me.
Also you can scoop more things and put in the pan since it
Don't get me wrong, if I grew up in Asia and my first experience with a cutting implement was a cleaver, I would prefer it over a French knife. But I don't think the perceived benefits of a cleaver are great enough for me to change course.
Sorry if you disagree.
Posted on 9/21/23 at 9:27 pm to BigDropper
I’ve grown to like them very much. Since the corners aren’t as rounded as a Nakirir and the blade is taller I find easier to chop. Don’t have to use the rocking motion either, straight up and straight down. Perfect for things like celery, green onions, julienned bell peppers, carrots. Really easy to smash garlic.
It’s definitely different but I think you figure out it’a a lot more versatile than you think.
It’s definitely different but I think you figure out it’a a lot more versatile than you think.
Posted on 9/21/23 at 9:48 pm to ruger35
quote:This is the premise of my original statement. Any cutting implement will eventually become intuitive.
I’ve grown to like them very much.
My friend's El Salvadorian mother used a boning knife and her hand to dice onions. She could chop sofrito faster that way than I could with a traditional cutting board and chef knife.
She grew to understand that to be the norm of cutting for food prep.
I've used a cleaver and they are very nice to cut with, but aside from scooping up large piles of cut product, they are no more versatile than a French knife.
quote:
It’s definitely different but I think you figure out it’a a lot more versatile than you think.
For example?
This post was edited on 9/21/23 at 9:51 pm
Posted on 9/21/23 at 10:29 pm to BigDropper
quote:
For example?
I think when most people think of a cleaver they think of just some large heavy duty chopping motion, maybe cutting through bone. It has no problem pulling vegetable duty. Lately I find myself reaching for more of my flatter blade profiles, Nakiri, “vegetable” cleavers (just not as tall as “Chinese” cleavers), gyutos. Really all personal preference, I just say try different things and people will figure out what works for their styles.
Posted on 9/21/23 at 11:47 pm to ruger35
quote:Chinese cleavers are not designed to cut through bone. You may be able to cut through fish & poultry bone, but a French knife can do that too. Neither are designed to cut through mammal bones (varmints excepted).
I think when most people think of a cleaver they think of just some large heavy duty chopping motion, maybe cutting through bone.
quote:Neither has a French knife. Not sure that sets it apart.
It has no problem pulling vegetable duty.
quote:How did we end up in Japan while discussing the difference in versatility between Chinese cleavers and French knives?
Nakiri... gyutos
quote:Exactly, that we can agree on, but I'm still failing to see how a Chinese cleaver is "a lot more versatile" than a French knife.
Really all personal preference, I just say try different things and people will figure out what works for their styles.
I appreciate the discussion. You have at least, provided a point of view as to why you use the knives you do, even if you have not provided information as to how a Chinese cleaver is a lot more versatile than a French knife.
Everyone else is just hiding behind their down votes because they don't have a valid argument aside from "you can scoop more things and put in the pan".
Posted on 9/22/23 at 12:00 am to BigDropper
quote:
Exactly, that we can agree on, but I'm still failing to see how a Chinese cleaver is "a lot more versatile" than a French knife.
I don’t think I’ve ever said that it was more versatile than a French knife, just that it was more versatile than people assume by having “cleaver” in the name. I hit reply to your post because it was the last in the thread, none of my posts were directed in trying to debate you. Again, I don’t want this take as a personal attack towards yourself cause it’s not what it is. I just like to try a lot of different things and collect knives.
I brought Japanese blade styles into the conversation to discuss other flatter style profiles. Nakiri are not far off from a cleaver, or Chuka Bocho for the actual name. I do think the weight of the cleaver aids in vegetable duty with onions over a Nakiri. Just provided options for the OP that can get somewhat of the same blade profile and size but a little different.
Posted on 9/22/23 at 12:18 am to ruger35
quote:ok, yeah no. Not a worry. I was confused but I get it now.
I don’t think I’ve ever said that it was more versatile than a French knife, just that it was more versatile than...
One of my favorite knives in my collection is a 15cm Petty.
I really like Japanese carbon steel knives but they require a lot more dedication to maintenance than I prefer to give.
I actually trained to cut veg with a Usuba and have a yanagi and takobiki that haven't been used in quite some time.
I was also trained to cut fish with a Deba and prefer it over a French knife. I just don't own one.
And, for the record, I'm not against Chinese cleavers. If someone wants to buy one then by all means, go for your life. I just don't see any "benefit" over a traditional French knife.
As you poignantly stated, it's a matter of preference.
Posted on 9/22/23 at 12:24 am to BigDropper
You are correct in they have their place, and I’ll agree that a do it all knife I’m not going with the cleaver. I’m going with a gyuoto. Similar to a French knife in blade profile, but less taper, can still be rocked. A deba is one I don’t have but need to add to the collection.
I’ve thought about thinning out some of my knives that are similar profiles, but like you said with carbon steel sometimes I know I may be lazy after s cook so I just grab the stainless knives lol.
I’ve thought about thinning out some of my knives that are similar profiles, but like you said with carbon steel sometimes I know I may be lazy after s cook so I just grab the stainless knives lol.
Posted on 9/22/23 at 7:56 am to SlowFlowPro
I bought mine at a chinese grocery store so I could hold them and see which one felt best to my hand.
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