/ck/ - Food & Cooking

>>7710503
I use a Chinese cleaver. The thing has never bit me.

>>7562913
>Are they considered autistic?
How can a knife be autistic?
>Hard to use?
A #1 Chinese cleaver has been my go to knife for over a decade. It's very easy to use, and unlike German or Japanese knives it's not some precious thing. I beat the hell out of it, and when it gets dull I take it to a guy in Chinatown who grinds a new edge on it for $4. It's very easy to use - It's a dream for chopping vegetables and mincing ginger and garlic. You'll probably want another knife for things like filleting a fish and boning a chicken, but in my mind it's superior to a chef's knife for most day to day tasks.

The two big advantages it has come from it's large flat sides. Peeling garlic is a breeze when you crush it by laying the flat of the knife over it and smack it with your fist. (Good first step for mincing peeled ginger as well). Also once you've prepped something you can slide the knife under it on the board, then bring your palm up against the blade to transfer it to the pot/wok/pan. That's a great move, and it's become such a part of my everyday cooking that a chef's knife is frustrating to use for me, because it feels like it slows me down.

>>7459059
nothing else

>>7242250

You can solve the problem for about $15 with pic related.

>>7033400
I've been using pic related for years, and it cost me $12.

This Anon >>7033477 has a point. The technique is different from a chef's knife. I don't even own a chef's knife anymore. Everything gets done with the cleaver.

>>6927024
Do not waste money on a "good" Chinese cleaver. It is a cheap tool designed for abuse. I've been using a $15 one for years, and it works great. When I gets dull I take it to Chinatown, where an old guy sitting on the sidewalk in front of a laundromat grinds a new edge onto it for $4.

Save your money for Euro and Japanese style knives, where you get what you pay for. Chinese cleavers don't really work that way.

>>6836185
I do almost everything with pic related. Technique, bitches.

>>6775819
>victorinox fibrox gyutou
all i need is pic related

>>6336313
Well said. My grandmother used carbon steel. I have her knife. Easy to sharpen, and holds its edge very well. Also turns black pretty quickly when used on a regular basis, and will rust if not dried off after cleaning.

My go to is a stainless Chinese cleaver. I beat the living shit out of that knife. A couple times a year I take it to a guy on the sidewalk in Chinatown who sharpens it with a grinder. It's a cheap knife, so I don't give a fuck.

>>6329788
>Buy her a ceramic knife
Why would you buy a very breakable tool when rugged tools are available? I'm so used to pic related that I'd probably destroy a ceramic knife in a matter of days.

I don't know about you, but I don't want delicate, easily broken things in a kitchen where serious cooking is going down.

>>6277211
>I just want some knife advice
Save your money. Pic related is cheap and will do 90% of what you need a knife to do.

>>6205301
I just bought a cheap one, size #1. Ought to be less than $15. I use the shit outta mine.

>>6159820
Not the Anon you're responding to, but I get everything done with pic related.

>>6100671
While its use requires different technique than a chef's knife, I'm a fan of a Chinese cleaver for a cheap knife. They're available in Chinese stores for $10-$15, and can do 90% of what I need a knife for in the kitchen.

I realize non-Chinese cooks who favor the cleaver are a minority, but plenty of us are out there, and for most uses it's a legit knife. And an inexpensive one.