What should I look for in a good Chinese cleaver?!
Thanks for any tips!!
Answers: I know, strange question. but I'll be starting cooking lessons soon for asian cooking. I have a pretty good grip on most techniques, but I've never used a Chinese cleaver before. I have a lot of asian stores in the area, but don't really know what I should be looking for in a good quality one.
Thanks for any tips!!
Not a strange question! Any time you are trying something new, it is always good to ask about things which are new to you!!
Most important of all is to try several different ones until you find one that "fits". It is something which you will need to be able to grip tightly and comfortably. The worst enemy of a chef is wrist/hand fatigue (well okay ... sore feet are no picnic either!). This can lead to accidents so we go for the best feeling tools we can get. Sometimes the prices hurt a bit but in the end, the investment pays off.
You want something with a full tang for strength and durability. As for handle composition; I prefer wood (even though it takes extra care). I find it is less slippery when dealing with fats on meat and poultry. Composite or wood both help with that problem. Metal handles tend to add to fatigue because of the added weight and unless you buy a really high-end one with etched handles, it can be slippery.
Make sure the blade is relatively thin ... the biggest distinction between Western and Eastern cleavers. It should be able to be used in a similar manner to a Chef's Knife ... which is sort of what it is; just a different shape for a different culture. Also, make sure of all sharpening instructions! Very important information to get before you get it home!
Good luck and have fun with the class!!!
find a good brand name knife if you are serious about it, it doesnt hafta be an "asian" cleaver. cutco, wustoff, henckels, (i may have spelled them all wrong)
just because it has a few chinese characters in the handle doesnt make it good quality. make sure it is full tang
all cleavers are not created equal. get one with good heft of weight so when you chop it can cut and chop through the chicken and duck bones. a slight curve on the blade helps in rocking when you cut up the veggies. it is a given that all cleavers should be sharp but a softer metal will not chip which is important cause how would it look if someone eating found apiece of your blade in the meat? a softer metal will not hold the edge as long but i feel that it is better to sharpen more often, than to chip your cleaver. also the handle to be comfortable fit to your hand, is important too.
It is all in the balance of the instrument it should feel good for both grip and weight. Pick up and feel as many cleavers as the store offers. Shop around to several stores to get a good sampling. Do not buy on the internet unless you have first tried them out. Like any good tool do not pay attention to price pay attention to personal feel.