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/ck/ - Food & Cooking

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File: 11 KB, 300x250, KauKong1[1].jpg [View same] [iqdb] [saucenao] [google]
12909593 No.12909593 [Reply] [Original]

Can someone redpill me on Chinese cleavers?

There's a lot out there on German, French, and Japanese knives but good (or any!) info on Chinese knives and cleavers is so rare

>> No.12909607

>>12909593
Make sure you don't accidentally get a chinese style chef's knife if you want a cleaver. They make several varieties of square bladed knives, and only one is actually for cutting through bones. Go youtube chinese knife techniques to see how they are used, but honestly, not worth it at all except for the amusement value.

>> No.12909619

>>12909593
Pick the one you like here
http://www.chanchikee.com/ChineseKnives.html

>> No.12909696

>>12909593
Like most things chinese, it's pretty low quality. Don't recommend.

>> No.12910021

Dylan you fucking fell for it

>> No.12910107
File: 548 KB, 640x360, yan has no time for slicing garlic and ginger.webm [View same] [iqdb] [saucenao] [google]
12910107

>>12909593
Do you know how to sharpen knives? Get a cheap one from your nearest asian market or dodgy website and try it. There's not a lot of info out there because they're just working knives, not pretentious hobbyist things. They're ideal for Chinese food prep, unsurprisingly.

>> No.12910125
File: 2.63 MB, 600x325, Eat Drink Man Woman 1.webm [View same] [iqdb] [saucenao] [google]
12910125

The main appeal is the huge vertical surface for guiding cuts and scooping stuff up.

>> No.12910130
File: 2.56 MB, 600x325, Eat Drink Man Woman 2.webm [View same] [iqdb] [saucenao] [google]
12910130

eg. the julienne here

>> No.12910133
File: 2.86 MB, 600x325, Eat Drink Man Woman 3.webm [View same] [iqdb] [saucenao] [google]
12910133

This bit doesn't have any knives in it but I'm not skipping a section, come on.

>> No.12910135
File: 1.63 MB, 600x325, Eat Drink Man Woman 4.webm [View same] [iqdb] [saucenao] [google]
12910135

Get two and grind meat manually.

>> No.12910140
File: 2.92 MB, 1280x720, cutting tofu.webm [View same] [iqdb] [saucenao] [google]
12910140

Also if you're really bored you can turn tofu into tribbles.

>> No.12910145

>>12910130
where's julienne

>> No.12910165

>>12910145
~0:10

>> No.12910280

Who is the chef in the .webms?
I'd like to see more of work.

>> No.12910290

>>12910125
>>12910130
>>12910133
>>12910135
>>12910140
Oh God I'm hungry.
Time to make a cheesie.
:(

>> No.12910687

>>12910140
whoe wtf

what does that feel like texture wise, like pasta?

it looks nice....


what the names WHAT THE NAMe triffles ... ?

>> No.12910701

>>12910107
He uses one to debone a chicken super fast: https://www.youtube.com/watch?v=WHmyAoY-HrA

>> No.12910727

>>12910140
Goddamn I gotta make me a big ass stump cutting board

>> No.12912188

>>12910125
Trad Chinese cooking is so fucking good and it gets such a raw deal. Why are people so ignorant, /ck/?

>> No.12912201

>>12910701
https://youtu.be/WHmyAoY-HrA?t=285
time stamped because this guy talks in some accent that no one can understand for 4 minutes.

>> No.12912468

>>12912188
https://youtu.be/onWbXaRFge0

>> No.12912480

>>12909619

Literally what I was looking at and the source of the thread's image lol

Eyeballing the KF1203 for slicing and delicates, KF190X for sturdier dicing and general use, and maybe a KF140X for bones and butchering (though I have a decent beater santoku I could prob continue to use for the last purpose)

My biggest question is if my second knife (Cai Dao) should be straight or curved edge... I would assume a curved edge would be more versatile but the KF190Xs look fairly straight...

>>12910107
Yeah. I'll have to learn how to sharpen cleaver tho. I just know how to sharpen/maintain western and Japanese knives.

>>12910125
It's also really about speed and versatility for me. My daily is the santoku. I'm imagining the Cai Dao to just be a faster version of it.

Anyone actually own Chinese knives and can chime in with their experience??

>> No.12912500

Oh I may have been confused.

Looks like Cai Dao/slicers are the slicing and delicate knife.

Chopper is the sturdier general use.

And then gudao is for bones.

So really looking to understand if I need straight or curved edges hmm

>> No.12912767

>>12912480
I'm not a chef but from what I gather the straighter edges are better for "presentation" cuts, like peeling things into perfect cylinders, scoring diamonds into skin or the "bouncing" cut for hair thin vegetables.