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