Cooking with Cleavers Intro to Chinese Cleavers
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- Опубликовано: 12 июл 2021
- Cooking with Cleavers is a channel focused on Chinese cleavers ranging from heavy bone cleavers to thin slicing cleavers (Chinese chefs knifes).
The majority of videos will be tutorials and reviews on 片刀 (piandao) Chinese slicer cleavers also know as Chinese Chefs knives, a multipurpose knife that is a great alternative to western chef knives and Japanese Gyutos.
Cooking with Cleavers presently has cleavers from multiple knife manufactures including China based Shibazizuo and CCK as well as Taiwanese based Zhen Knives, Maestro Wu, Taibei Ximen Caidaowang, and others.
Cooper, the moderator of Cooking with Cleavers has lived in Taiwan for over a year and has lived in Asia for over three years.
First thing I thought of was "Welcome to Fun With Flags with Sheldon Cooper". Thank you for a very informative video.
Excited to find this. Been wanting to expand on working with cleavers 🥰
2 like 👍nice sharing stay connected always 🤗
I like you bring the niche topic of Chinese Chef Knifes to the masses.
aloha Looking for Chinese cleavers from Hong Kong that they use to cut Roast Duck,and Chinese roast Pork
Hey Cooper, This is Sinead from Jende Industries. How can we get in touch with you about the Maestro Wu knives? Thanks!
channel email is cookingwithcleavers@gmail.com
If you have the knowledge, could you talk about Chinese bone cleavers and pork butchery knives as well? I see people talking about slicers and cooks knives but not many talking about dual purpose or bone cleavers. Thanks
Thanks, A video will be released in a few hours. I am no expert in bone cleavers, I only have a couple and don't often use them. My general advise is if you need a bone cleaver get something cheap because most don't use it often and don't need anything fancy. Dual purpose cleavers are usually to heavy to use well for slicing and to thin to use on any more than chicken bones; my advise just get a good slicing cleaver and an affordable bone cleaver, both will be way better than a dual purpose knife could ever be.
Hey brother, I just started working prep and line in a kitchen, and rather than investing in a bunch of different western style knives for different jobs, I want to invest in a Chinese chefs knife to be my all-around workhorse. Initially looked at the
Dexter S5198 8" x 3-1/4" Chinese Chefs Knife with Wooden Handle
Would this be a decent knife if taken care of properly, and also if you could only have one knife for vegetables and one for meat in a kitchen what would they be?
I quite like the CCK KF 1301 which is carbon steel slicing cleaver, it is hard to get in the US ( I have a couple for sale if you are interested). I have not used the Dexter Cleavers. If you want a stainless cleaver Shibazizuo makes some affordable layered steel cleavers that are pretty good. For heavier meat cleavers most anything will do just need to consider what sort of bones you may chop through. My general preference is for carbon steel knives.
@@cookingwithcleavers6842 Okay awesome! I went with the Shi Ba Zi Zuo F208-1 to start with to make sure I like the style of knife. I absolutely love it! I don’t think I’ll ever go back to a traditional western chefs knife. I’ll be taking this for a spin for now and when I’m ready to invest I’ll definitely be reaching back out to you! Any recommendations on a sheath for the 9in blade?
@@ParisHG-fe8mr there are not any real good options that are economical and cover the whole blade. I justby the $5 (name your brand) plastic blade covers that go 2 inches up the blade, but I also do not travel with my knives much.
Hi I've been looking for Chinese cleavers like the ones used in Hong Kong street bbq stands. They're forged carbon steel with a thin profile but a thick spine. I'm sure they're available everywhere in China cheap...but can't be found in the states. Watch any RUclips vid of Hong Kong street food venders and you'll see what I'm talking about. If you can find a brand name let me know... I'd love to get my hands on one. Thanks.
you could look at some Dengjia cleavers, they have a strangely thick spine. I personally prefer as thin and lite as possible for my slicing cleavers
@@cookingwithcleavers6842 Thanks for the info...I'll check em out.
@@Master...deBater presently out of stock on amazon but the Dengjia XP-03 and Dengjia GL-3 look like what you have described
@@cookingwithcleavers6842Thanks for all your help! I think I've know which knife I've been looking for. It's the CCK KF1503. They're apparently the most common street BBQ knife in Hong Kong. The problem is nobody sells that model in the states. If you have PayPal and are willing to send me a couple...I'll make it worth your while! Let me know what you think. Thanks again!
@@Master...deBater CCK KF1503 is widely used in Hong Kong. Here in Taiwan most knives are Kinmen knives, CCKs are pretty pricy I could get one for about US $72. I have no idea what shipping would be but I could look into it. Total cost might be around $100 per knife, if that still interests you let me know and I will look more into it.