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Hercules: Slave Chef to the Washingtons
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Taste: Surprising Stories and Science about Why Food Tastes Good
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Taste [Explicit]
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who do you even have a cleaver?? The whole fucking purpose of one is a multipurpose knife. U really couldn’t cut the stem of the onion with the cleaver??? Did u really need to use the pearing knife???? facepalm
Check out the sharpening video also, as most factory edges can be improved on, and have a separate heavier cleaver if you chop any bones so you don’t chip the edge of your slicer. Thanks for the kudos !!
this is art 🙂 have you ever cut yourself? 😮
what brand is the square knife?
So many retarded comments here. Your knife/cleaver skills are very good Jui. And the julienne of carrot technique you use is the preferred method i use now. I was taught the “French” way of slicing julienne in cooking school and that technique SUCKS
Whaaaaat?? I mean…?
@jui49 Yes, I’ve commented on that video before 🙂
Are those pork buns easy to make? Are they too complicated to fit in to one video?
Thanks,
Asa
You’re Welcome, hope you enjoy the videos and find them helpful
nice video! thanks for sharing this great information & skill!!!!!
Thanks guys for the positive feedback, I’m glad you found the video helpful, thanks for watching !!
@g1981c – most of the stainless chinese cleavers are the same as far as thickness of the blade and the actual length and width of the knife itself. I have seen cheaper black steel cleavers with thinner blade edge but you have to be careful not to chip the blade. I always use a whetstone to make the blade a little thinner and sharper before I use a new cleaver, I’m not happy with the factory edge. Hope this helps you out !
You’re welcome! Thanks for watching
That’s a great way to julienne carrots, I will steal that now thanks.
lol thats just a stupid honing demonstration. not even going through the entire blade lol
@jui49 no thank you. i am very much a crude amateur with almost no skills. so im just learning. my knives are very inexpensive but all seem to be well made and should do me just fine while im learning. my cleaver is probably better suited as a veggie cleaver, but we’ll see. so far i think im more comfy with the chefs over the santoku but again, just learning. thanks again!
@g1981c – for $200. that knife should shave you, buy you dinner and find the remote for you !! They do make cleavers that can chop through bones and I always keep a separate cleaver specifically for that. Chicken bones aren’t bad , but if you want to chop spareribs up you definitely don’t want to use your slicing cleaver that you have honed to a razor sharp edge. Thanks for watching and the comments….
This is brilliant thank you 🙂
I’d try getting a ceramic hone and go MUCH slower than he did in the video… the only thing you gain by going that fast is about a second of time and a lot of inaccuracies in your honing (replay the video, he’s only hitting 1/2 the blade).
THANKS FOR TEACHING THE SKILLS.
@jui49 i read that chinese chef is not actually a cleaver and will break if used to cleave bones. i’m also pretty sure there is variation from about 2mm to 4+mm in thickness. which to me seems to suggest SOME ARE in fact cleavers. the $200 SHUN chinese chef for example i believe is supposed to be quite thin – more suitable for shaving yourself than cleaving 🙂
If you pick up the vegetables with the backside of your cleaver instead of the bladeside your less likely fo cut yourself when your doing it fast, plus that you dont need to sharpen as often.
Great video jui49. Gave me all the stuff without the fluff.
the back of this chinese chef is kinda thick no ? i am specifically looking for a knife that is very thin. the biggest problem i have with my wusthof chef is how thick it is.
You do the steeling totally wrong. You should not go that fast AND you should use the WHOLE length of the steel, slowly. And your pressure is way to hard. It tears my heart apart to watch you steeling. Terrible! Learn it the right way….
Nice cutting technique for the sliced/julienned carrots. However, you wasted ENTIRELY TOO MUCH of those broccoli stems!
@VonMilash – the santoku is an interesting knife, kinda like a mini Chinese cleaver. I still prefer the size of the Chinese knife but I can see where the santoku could be a better alternative than a chefs knife. Hope your cleaver is one with a thin blade that can slice veggies and meat!! Thanks for watching
Excellent. I finally ordered one of these knives at long last and am happy to see your videos on how to properly use it. Thank you very much!
that’s an interresting way to cut carrots julienne! surely will give it a try 🙂