/ck/ - Food & Cooking

>>9181903
They're not using a meat cleaver. Meat cleavers are thick and heavy. The knives they are using are not cleavers; they are very thin for slicing foods. People who are unfamilar with Asian knives mistake them for cleavers.

Pic related. These knives are much too thin/light to be used as a cleaver.

>>8838202
>>8839028

Look at the video. That/those aren't cleavers, they are chinese cook's knives. Look how thin the blade is. Those could easily be damaged with hard food.

>>8809779

You wouldn't. You'd use pic related in the kitchen.

>>8456482

I guess it depends on what you're doing. In my cooking I am very often chopping the heads off fish, breaking down whole chickens, and cutting apart pork ribs. That's something that's no problem for a western-style chef's knife, standard gyuto, or a deba but I certainly wouldn't want to be doing with a laser.

I do own larger cleavers but I don't bother to bring them out for poultry or smallish fish.

For vegetables I prefer to use a very thin-bladed chinese knife. Similar idea to a laser, but with the rectangular shape rather than the gyuto sort of shape. Pic kinda related (not the exact brand I have, but gets the idea across). I agree, once you've used a really thin knife like this then you do indeed appreciate it. But I wouldn't use it for what I consider "general purpose" kitchen stuff.

>>8387488
>A lot of Chinese homes only use a meat cleaver

You seem to be confusing a chinese cook's knife with a meat cleaver.

Chinese knives might look like a cleaver at a casual glance, but they're very thin and light like most chef's knives, santokus, etc. Pic related. this is nowhere near as thick as a meat cleaver.

>>8276127
>>8276215

this pic is a very popular "chinese cleaver", CCK model 1303. See how thin it is? You clearly wouldn't want to chop bones with this. It's a slicing knife.