The Beginner's Guide to Chinese cleavers.
1. Introduction
Chinese cleavers are beloved by many chefs for their versatility and ease of use. This article provides basic information to help beginners understand and master the use of Chinese cleavers
2. Characteristics of Chinese cleavers
Shape and size: Chinese cleavers have a wide blade, more like a "machete" than a kitchen knife. The blade is generally 18-22 cm long.
Material: Most Chinese cleavers are made from stainless steel or high carbon steel. Stainless steel is less prone to rust and easier to maintain, while high carbon steel has a sharper edge and is preferred by experts.
Grip and balance: Handles are often made of wood or plastic, and it is important that they are well balanced. If the weight of the knife is evenly distributed, it will be easier to use it for long periods of time without getting tired.
3. Uses of Chinese cleavers
Chinese cleavers are suitable for cutting vegetables, meat, and fish. We will introduce specific ways to use them for the following purposes.
Cutting: You can finely chop vegetables and thinly slice meat. The wide blade makes it easy to hold the knife steady on the cutting board.
Chopping: The large blade is perfect for chopping vegetables and herbs, or you can use the tip of the blade to chop finely.
Crushing: Convenient for crushing garlic and ginger. Use the flat part of the blade to crush and release the flavor.
Shaving: You can also remove the scales and skin of fish by adjusting the angle of the blade.
4. How to choose a Chinese cleavers
Budget: First, determine your budget. Although more expensive knives often mean better quality, affordable models are fine for beginners.
Material: Stainless steel knives are easy to maintain and rust resistant, so they are recommended for beginners. High carbon steel knives have a sharp edge, but they can be difficult to use because they rust easily.
5. Maintenance of Chinese knives
Proper maintenance is necessary to ensure that your Chinese cleavers last a long time.
Cleaning: Wash and dry immediately after use. High carbon steel, in particular, is prone to rust if moisture remains.
Sharpening: Sharpen your knives regularly. For beginners, we recommend using a sharpener or whetstone.
Storage: Store knives so that the blades do not come into contact with other objects. A magnetic rack or knife holder can be useful.
6. Summary
Chinese cleavers are powerful tools that can broaden your culinary horizons due to their versatility and efficiency. Choosing the right knife and using and maintaining it properly can improve your cooking skills to the next level. Even if you are using Chinese cleavers for the first time, you can give it a try with confidence by following this guide.
I hope that through this article you will come to appreciate the appeal of Chinese cleavers and further enhance your enjoyment of cooking.
