| The proper cutting technique is one the
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| | made from traditional carbon steel or,
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| most important things you will need to
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| | simply low quality stainless steel. These
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| learn in order to cook like a
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| | cleavers, however, have huge drawbacks:
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| professional. Different recipes use
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| | carbon steel cleavers are easy to sharpen
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| different cutting techniques, so it's
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| | but will rust and discolor acidic foods.
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| important that you know when and how to
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| | As you can imagine, there is nothing
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| use each one.
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| | worse than seeing rust and discoloration
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| Improper cutting can lead to food with an
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| | on your meals - simply put, it's
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| unexpected taste in it, or, worse, a meal
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| | disgusting. On the other hand, stainless
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| that simply tastes terrible. Thus, Wok
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| | steels cleavers are opposed to rust, but
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| Fusion presents a guide for those of you
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| | are extremely hard to sharpen. Again,
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| who don't know the difference between
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| | it's very difficult to make your meals
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| slicing and dicing.
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| | properly with a dulled blade. High-carbon
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| It is important to consider two things
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| | stainless steel cleavers eliminate BOTH
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| before you start cutting. These are
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| | of these problems and are clean, rust
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| buying the right Chinese cleaver, and
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| | proof, and easy to sharpen. Everyone who
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| holding it with a proper grip. These two
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| | regularly cooks will tell you the same
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| things can have a significant impact on
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| | thing; high-carbon stainless steel
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| the effectiveness of your cutting skills,
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| | cleavers are the perfect cleavers. So
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| so it's recommended that you read more
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| | remember - there is NO substitute for a
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| about these in the follow two sections.
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| | good Chinese cleaver! How to Grip a
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| Buying the Right CleaverIn choosing the
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| | CleaverNow that you've got your Chinese
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| right Chinese cleaver, it's important to
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| | cleaver, it's important to learn how to
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| decide what you are going to cut. Will it
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| | hold it. This is a key idea as an
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| be a thick meat or some meat with bones?
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| | improper grip can lead to accidents (both
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| If so, it's important that you use only
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| | painful and not) and can also cause your
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| use a heavy weight cleaver - a light or
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| | hand to begin hurting due to stress.
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| medium weight cleaver simply will not cut
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| | Thus, the idea is to use the cleaver in a
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| through thick objects without significant
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| | way that feels comfortable, but also
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| damage to the knife. On the other hand,
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| | gives you as much power as possible. As
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| if you only need a cleaver to do some
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| | such, there is only grip that chefs
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| light cutting - slicing, dicing, or
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| | around the world suggest as the "proper"
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| peeling - a light weight cleaver is ideal
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| | grip. With your writing hand, hold the
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| due to its light weight size. Of course,
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| | cleaver by its handle. Then, move the
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| the medium weight cleaver is the most
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| | hand all the way up the cleaver's handle.
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| popular cleaver; combining the ability
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| | Move your thumb onto one side of the
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| for light cutting with the power of the
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| | cleaver's blade near the thickest part of
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| heavy cleavers, the medium weight cleaver
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| | the cleaver. Move your index finger to
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| offers the best of both worlds. Thus, for
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| | the side opposite of your thumb. With
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| people learning how to cook, the medium
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| | your other three fingers, grip the top
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| weight cleaver is the best choice for
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| | part of the cleaver's handle. Thus, only
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| them to buy. Whatever cleaver you choose,
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| | three fingers of your hand should be
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| it's important to get a cleaver that is
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| | holding the handle, with the other two
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| made from high-carbon stainless steel.
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| | fingers on the actual cleaver blade body
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| There is absolutely no alternative to a
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| | itself. While it may seem a little
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| quality cleaver made from high-carbon
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| | uncomfortable at first, it's important
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| stainless steel. These cleavers provide a
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| | that you practice using this grip as it
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| comfortable feel, nice weight
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| | allows the highest amount of control, but
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| distribution, and are easy to clean and
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| | doesn't end up tiring your arm.
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| sharpen. Other, inexpensive, cleavers are
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|
