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Tuesday, June 2, 2020

How to Judge a Chinese Cleaver


Chinese cleavers are the greatest of all, cutting utensils. Every part of this utensil can be put to use, and it is a very versatile tool for cutting, chopping or slicing. The sharp edge of this knife is used for chopping and cutting, whereas the blunt top part is used for pound and to tenderize meat. If you turn it on its side, the Chinese cleaver can also serve as a great tool used for smashing ginger and garlic. It can also be additionally used to transfer food from your cutting board to the wok. Another benefit of the Chinese river is that the flat end on the handle can substitute well as a pestle. Here are a few things to consider before buying a Chinese cleaver.


Metal:
Traditional cleavers used to be made of carbon steel which was susceptible to rusting as well as adding a metallic taste to food. Nowadays, stainless steel cleavers are widely used, or alternately, a combination of both stainless steel and carbon for construction of the cleaver blades.

Weight:
Heavier cleavers are used by butchers to chop bones. But not all household cleavers are sturdy enough to chop bones. Most Chinese cleavers that are used in households have the primary function of cutting vegetables and slicing meat. Make sure you buy the right kind for your usage.

Comfort:
Every chef has a different favourite cleaver. No two people necessarily have the same preference. It completely depends on the one using the tool. The cleaver that you choose should be well suited for your needs and comfort levels. If the Chinese cleaver feels solid but not too heavy when you hold it, then that is the perfect tool for you, otherwise you love to try japanese knifes. It should be easy to use and not strenuous for your arms.

Sharpness:
The blade of a cleaver has to be sharpened regularly. Dull knives can cause more accidents and exert higher pressure on your arms. Sharpening steels are used to sharpen Chinese cleavers. They realign the molecules of the edge of the blade, hence sharpening the blade and making it as good as new.

Cleaning a Chinese cleaver requires daily maintenance and protection of the blade. They should be stored well in proper knife blocks where there is less risk of damage. Warm, soapy water is used to clean the blade, which is then dried with a cloth.

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