Is this Chinese knife sufficient for chopping poultry?
Posted 23 November 2012 - 11:23 AM
You can also use the dull side of the blade to pound and flatten thick pieces of meat.
A cleaver is indeed a useful, multi-purpose utencil!
Posted 23 November 2012 - 04:17 PM
Hassouni: Hope you survived your Thanksgiving Sechuan duck with all fingers intact...
Thank you, yes! Although I got half a thumbnail sliced off by my mandoline for Dunlop's "lamp shadow sweet potato chips"....
The knife really had to be whacked down hard from up on high to get a clean cut in one blow, and the duck being 50% fat, it was kind of messy - but somehow I managed! Will post some pictures in the dinner and C.E. @ home threads....
Posted 26 November 2012 - 12:59 AM
I was in my local kitchen hardware market this morning and thought about this thread. I examined some of the cleavers on sale. They have all sizes and weights - it mainly caters for professional cooks.
Not one cleaver had a number on it. People seemed to choose by feel.
Later I was in the supermarket, where I guess most domestic cooks buy their cleavers. Again no numbers.
When I got home I checked my two cleavers. No numbers.
Perhaps, it's an overseas Chinese thing.
Posted 02 December 2012 - 12:43 AM
My replacement is a Zhongwei - meant for chopping through bones.
Bought a Chinese BBQ duck today and had to chop it up Chinese style to fit in the fridge for tomorrow's supper with guests.
I got 3 little pieces of bone, and these were from the back bone - cut up for jook tomorrow morning. The little pieces are on the piece of fat.
So, it IS possible to chop without dangerous chards...
Posted 02 December 2012 - 05:22 PM
In Chinese BBQ shops they mostly use heavier cleavers as the extra weight helps with the amount of work they do. But they also use soft curved boards which help to cushion the impact and prevent splintering.
Posted 02 December 2012 - 05:32 PM
no more sore or damaged R first finger.
a tip worth it in gold!
Posted 02 December 2012 - 05:51 PM
Personally I use a thick chopper type for my poultry. A good chopping tip is to flatten the section of meat slightly with your cleaver before chopping. This helps with the shape and prevents the piece flying away.
I haven't come across any books on how to chop up cooked poultry and present it the Chinese way. There should as there's nothing worse than "Chinese" cooks massacring poultry!
Edited by Prawncrackers, 02 December 2012 - 05:58 PM.
Posted 02 December 2012 - 06:02 PM
Posted 02 December 2012 - 09:05 PM
Posted 18 December 2012 - 10:01 AM
My cleaver is a one-piece steel one (non-stainless) without a "number" that I can see. I think I've had this for maybe 20+ years. Pretty heavy and thick-bladed. The non-cutting edge is bashed in with a slight curve around 1 ½ inch to around 4 inches from the far edge from my using the cleaver to smash and pound stuff. The cutting edge is still undented/un-nicked. I get it sharpened by a professional knife sharpener once in a while and he always jokes with me about whose head I had been bashing in with that top edge of the cleaver. :-D
Edited by huiray, 18 December 2012 - 11:01 AM.
Posted 18 December 2012 - 11:15 AM
Posted 18 December 2012 - 02:33 PM
In any event, a light duty slicer will likely get nicked if used to cut through bone. I bought a bone chopper (even though I'm vegetarian), after my father-in-law nicked a CCK carbon steel cleaver (#3 / 1303 maybe?) cutting through chicken bones. In addition to the CCK slicer and CCK bone chopper, we have a Sujimoto Japanese made Chinese style cleaver which is a bit heavier, but still fairly delicate.
The bone chopper is way overkill for our household, but does sometimes come in handy for cutting open squash.