Should You Buy a Chinese Cleaver?

Hey everyone! I work in a commercial kitchen, and today I’ll be showing you the cleavers that I use in the kitchen on a day-to-day basis. I’ll also show you how to look after them and keep them sharp. Hope you enjoy! 1. Chinese cleaver（菜刀） Used for everyday chopping and slicing All your vegetables Slicing meat into thin pieces The Chinese cleaver is my go to knife in the kitchen. It does all your everyday slicing. It is versatile, and lighter than the chopping cleaver, making it easy to carry around, and isn’t too straining on the wrist. As you can see, the blade is very thin, making it easy slice your meat and vegetables into thin pieces. With the large surface area of the blade, you can also scoop your stuff into the container without much hassle, and without the need for a bench scraper. Its wooden handle provides a good grip and is nonslip, making it easier to wash and dry. 2. Chopping cleaver（砍刀） Chopping meat with bones Ribs/ Whole Chicken Chicken Thighs / Drumsticks Mincing garlic/ ginger This is one of my favourite equipment in the kitchen. Although big and heavy, the cleaver does all your heavy duty work. It’s super thick, and extremely sturdy. I use this everyday, as I need to chop whole chickens, and also any meat with bones such as duck, spare ribs or even fish. ~ Wash knife with soap after use ~ How to sharpen your knives and maintain its sharpness There are two main ways I sharpen my knives. Sharpening steel: This is a quick and easy way to sharpen your knife. It realigns the blade and provides temporary sharpness. Here’s how you do it: swing the knife backwards and forwards in a circular motion for a few seconds, and repeat for the other side. As mentioned, the steel only provides temporary sharpness and therefore if your knife is doing blunt more easily, then you’ll need to use a sharpening stone. Whetstone: See Video