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/ck/ - Food & Cooking

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>> No.18537641 [View]
File: 274 KB, 2048x1365, others-chinese-cleaver-sugimoto-virgin-carbon-steel-no-6-chinese-cleaver-220mm-8-6inch-11698758254689.jpg [View same] [iqdb] [saucenao] [google]
18537641

I wanna buy one of these giant Chinese cleavers that you always see being used for absolutely everything but I can't justify it because my current daily driver works just fine

But maybe next time I'll "accidentally" fuck up while sharpening it or something

>> No.18516459 [View]
File: 274 KB, 2048x1365, others-chinese-cleaver-sugimoto-virgin-carbon-steel-no-6-chinese-cleaver-220mm-8-6inch-11698758254689.jpg [View same] [iqdb] [saucenao] [google]
18516459

>>18513758
>why do they leave the bones in the chicken?
different culture, different Standard Operating Procedure

you ever tried to debone anything with a chinese cleaver? its near impossible. Its much faster to chop up everything in small bite sized chunks (bone included), passing on the task of removing the bones to the consumer

also, bones add flavour and nutrients, and also allows the consumer to see what kind of animal it is.

>> No.17403845 [View]
File: 275 KB, 2048x1365, chinese_cleaver.jpg [View same] [iqdb] [saucenao] [google]
17403845

Anyone here use a chink chopper? They seem quite versatile, but are they better than a regular knife?

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