How to Choose a Chinese Cleaver | Knife Skills

A basic guide on choosing Chinese-style cleavers. The difference between slicers and choppers and the other equipment you’ll need to use them correctly.

Comments

Stephen Oxley says:

Okay but where do I order the doughnuts?

Marina Belikova says:

perfect!

Robdoggh says:

That stone is pretty concave, you gotta flatten it out!

Musikermomo says:

I’m looking for a “not” stainless steel quality chinese cooking knife for over a year now, but I can’t find any in Europe.
Any clues?

Durden Painting says:

can’t have knives or guns in Europe, have to get pre shot or pre cut. lol

shankar gopisetty says:

is 3 mm thick blade clever OK

MsDessertJunkie says:

That’s my new thing for today… now to go out and chop !

Shaz Green says:

all good information, thanks!

lawless says:

Hi! great videos, do you know where one can get CCK cleavers in Europe?

Le Wang says:

Heh. Appreciate you addressing Youtube comments even after becoming a big star. 🙂

Peter Lai says:

Adam, are you using CCK cleavers in this video?

DYNA_STREET FXDB CHANNEL says:

im interested in that smaller one, just wanted to see where I can pick that one up…just look for e chopper style

alfred astorga says:

Stephan, what do you think about the Asian style tangs on the Asian cleaver or vegetable knives?

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