| -- End Ad Box ---> | | | | distribution, and are easy to clean and sharpen. |
| The proper cutting technique is one the most | | | | Other, inexpensive, cleavers are made from |
| important things you will need to learn in order to | | | | traditional carbon steel or, simply low quality |
| cook like a professional. Different recipes use | | | | stainless steel. These cleavers, however, have |
| different cutting techniques, so it’s | | | | huge drawbacks: carbon steel cleavers are easy |
| important that you know when and how to use | | | | to sharpen but will rust and discolor acidic |
| each one. Improper cutting can lead to food with | | | | foods. As you can imagine, there is nothing |
| an unexpected taste in it, or, worse, a meal that | | | | worse than seeing rust and discoloration on your |
| simply tastes terrible. Thus, Wok Fusion presents | | | | meals — simply put, it’s |
| a guide for those of you who don’t know | | | | disgusting. On the other hand, stainless steels |
| the difference between slicing and dicing. | | | | cleavers are opposed to rust, but are extremely |
| It is important to consider two things before you | | | | hard to sharpen. Again, it’s very difficult |
| start cutting. These are buying the right Chinese | | | | to make your meals properly with a dulled |
| cleaver, and holding it with a proper grip. These | | | | blade. High-carbon stainless steel cleavers |
| two things can have a significant impact on the | | | | eliminate BOTH of these problems and are clean, |
| effectiveness of your cutting skills, so it’s | | | | rust proof, and easy to sharpen. Everyone who |
| recommended that you read more about these in | | | | regularly cooks will tell you the same thing; |
| the follow two sections. | | | | high-carbon stainless steel cleavers are the |
| Buying the Right Cleaver | | | | perfect cleavers. So remember — there is |
| In choosing the right Chinese cleaver, it’s | | | | NO substitute for a good Chinese cleaver! |
| important to decide what you are going to | | | | How to Grip a Cleaver |
| cut. Will it be a thick meat or some meat with | | | | Now that you’ve got your Chinese cleaver, |
| bones? If so, it’s important that you use | | | | it’s important to learn how to hold it. This |
| only use a heavy weight cleaver — a light | | | | is a key idea as an improper grip can lead to |
| or medium weight cleaver simply will not cut | | | | accidents (both painful and not) and can also |
| through thick objects without significant damage | | | | cause your hand to begin hurting due to |
| to the knife. On the other hand, if you only need | | | | stress. Thus, the idea is to use the cleaver in a |
| a cleaver to do some light cutting — slicing, | | | | way that feels comfortable, but also gives you as |
| dicing, or peeling — a light weight cleaver is | | | | much power as possible. As such, there is only |
| ideal due to its light weight size. Of course, the | | | | grip that chefs around the world suggest as the |
| medium weight cleaver is the most popular | | | | proper grip. |
| cleaver; combining the ability for light cutting with | | | | With your writing hand, hold the cleaver by its |
| the power of the heavy cleavers, the medium | | | | handle. Then, move the hand all the way up the |
| weight cleaver offers the best of both | | | | cleaver’s handle. Move your thumb onto |
| worlds. Thus, for people learning how to cook, | | | | one side of the cleaver’s blade near the |
| the medium weight cleaver is the best choice for | | | | thickest part of the cleaver. Move your index |
| them to buy. | | | | finger to the side opposite of your thumb. With |
| Whatever cleaver you choose, it’s | | | | your other three fingers, grip the top part of the |
| important to get a cleaver that is made from | | | | cleaver’s handle. Thus, only three fingers |
| high-carbon stainless steel. There is absolutely no | | | | of your hand should be holding the handle, with |
| alternative to a quality cleaver made from | | | | the other two fingers on the actual cleaver blade |
| high-carbon stainless steel. These cleavers | | | | body itself. |
| provide a comfortable feel, nice weight | | | | |