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Swapped my chef knife for a Chinese cleaver 2 years ago. Never going back.
I spent 8 years using a German chef knife. 8 inch Wusthof. Got good with it. Then I spent a summer cooking in a Cantonese kitchen in SF. Old guy there handed me a cleaver. Said try this. First week sucked. My wrist hurt. Felt clumsy. But after a month I got it. Now I use a $40 carbon steel cleaver for everything. Fish, veggies, even butchery. Rock chop is dead to me. The flat side crushes garlic better. The weight does the work. Anyone else make a similar switch and stick with it?
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