Topic: Chinese cleaver

[Edwin Catflap]

Got a no2 San han nag today from kh trading Sheffield

[Les]

Happy choping Ed,   ;D Good prices too ;D

Les

[chewytikka]

No2 SAN HAN NGA
How you getting used to using your Chinese cleaver ED?
Just curious and interested, as I have above average knife skills, but I find cleavers a bit cumbersome
and I feel like the mad axeman, every time I pick up my meat cleaver.

I

[Edwin Catflap]

Hi Chewy, I like it but still revert to others when not doing Chinese, so its

[chewytikka]

Thanks, good enough for me, I'll seek one out the next time I'm up Chinatoon.
cheers Chewy

[Geezah]

Providing you keep the blade well honed then its no different to an ordinary chef knife, albeit a little heavier.
I use a cheap ?3 cleaver from Wing Yips and love it.
Once you get the feel for the heavy blade you dont really look back. As Edwin says, using the width of the blade for transporting chopped food is a blessing on its own, let alone being ablt to slice, dice and chop boned meats all with the same cheap blade.

[Les]

Some tip's on how to use a cleaver in a Chinese T/A

https://www.youtube.com/watch?v=BQEyte-6EK0

https://www.youtube.com/watch?v=5IrHLrzIBic

[london]

Chewy,

Did you get yourself a cleaver, if you did how are you getting on with it, I only ask as i picked up a San Han Nga No2 at Hoo Hing today for 5.10. I might go out and get a 5 kg bag of onions to hone my skills on.

London.

[chewytikka]

Hi London
I couldn

[Peripatetic Phil]

The Usaba video is interesting, but this one, a few further on in the series, just blows my mind ...

http://www.youtube.com/watch?v=DrYBswZY-tw&list=PLDnWicD6LtPc7e1r00WwB4OXod-ErpMxf&index=5