Chinese Cleaver versus Meat Cleaver
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- Опубликовано: 28 сен 2024
- We take an opportunity to compare the difference between the Chinese slicing cleaver and the bone crushing chopper/meat cleaver. There really is a big difference in performance and weight. We showcase all of these little details in this short video. There always seems to be some confusion when some see a knife this size. We need to not confuse the two. They perform differently. They have different purposes. Thank you for joining us as we share these two different tools we need in our arsenal.
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Meat Cleaver, Heavy Duty Butcher Bone Knife with Solid Wood Handle (Stainless Steel, 8 inch)
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Isn't that Japanese steel though? Based not just on its name, but the design? Japan makes some of the best steel swords, knives, and cookware that I've experienced.
In this video, I do not have a real Chinese cleaver from China. I own one now. We will be doing a comparison video using that knife. This is a meat cleaver, it is very heavy. I am comparing it to the Chinese cleaver shape. The Chinese cleavers come in several different versions. One of them is a chopper, which is very similar to the meat chopper, but it is not the normal one that before use. The normal one is a slicer. They are slicer is comparable to the slicing one that I have in this video.
Every time I see the knife (that kind) on your left I always think, “that’s DULLED”… by the way the one on your right is hot. God bless you Sr.
So… I sharpened the meat cleaver. It is sharp but it is not as sharp as I get other knives. I don’t wanna chip the edge. So I left it convex and gave it a really great edge but still I had to think differently. But the Japanese version of the Chinese slicing Cleaver is gorgeous. I’m very afraid of it. It is very sharp and it is definitely taking some skin off of my fingers. Off of my knuckles to be more precise.
The convex edge is the best for strenght , sad thing is you would need slow speed on a belt sander to do a proper job at giving a convex edge.
So a minimum 1000$ sander
So I don’t use them. I would have to ask Ryan Swanson. He is an expert with those. I don’t know when he’ll reach out. There’s a massive storm where he is and he’s closed. But you are correct on having to adjust the speed for these types of things and yes the convex edge is best for strength
@@nadm to cut the story short you need water or very very low speeds ( with high quality abrasives )to avoid ruining the heat treat on the bevel.
Also there's steel fatigue.
Water and low speeds are best 👍👍😁
Where can I purchase the Kurosaki AS Cleaver?
OK so… That's kind of funny. You can Google it. He doesn't make this one anymore. He does make a new one. I have since gotten the new one. We haven't made a video of it. He does not make that one anymore so you would have to find it used
I have a big meat cleaver like that at work. Am i crazy for using it on big sweet potato and heads of romaine lettuce? Idk if i look silly chopping lettuce for a caesar salad with a huge knife like this. Im cutting boxes of like 30-45 at a time, and using a big knife like this cuts a lot of the time out of it. Idk 🤡
That's funny. You can do whatever you want. It's your life and your knife.
Would be a nakiri in a three way comparison.
So we already kind of showed off the Nakiri against the Chinese cleaver in a different video. I just wanted people to understand that the Chinese slicing Cleaver was different than the meat cleaver. I do understand your point. It just got lost in the fact that we had already kind of done it. I do appreciate your support and I'm so sorry it took so long to respond to this comment. I didn't see it. I do try to get back to everyone. Thank you for coming and watching
The Guy from Israel says: your clever is a vintage Bridge tool made in the USA.
Thank you! I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
I found a brand 200 years old from germany named Geisser but it was under the radar of all knife enthusiasts. I would love a review of it from you as you seem the best reviewer of knives out there so far.
I mean, that would be incredible. I don't know how you wanna go about doing that. I appreciate your compliment. You can always reach me to the messenger on my Instagram. My social addresses are on the first page of the channel.
❤❤❤❤
thank you
what is the ideal weight for a Chinese cleaver?
100 - 250 - 300 depends really though
You have your answer above. I am not aware of what is the ideal weight!
@@nadm Im probably not too correct although i own 4
2 for my house and 2 for my job as a chef thanks for the heart!
Not a dull moment at all. Just curious, do you have a good meat cleaver that you recommend? You're so right in showing the audiences that actually most Chinese use that lighter cleaver more for slicing and dicing than actually bone-cleaving. I switched over to a chef knife a long time ago because it's lighter and provides more control.
First of all, I’m a big fan of something heavy duty. I don’t believe the steel needs to be too hard. I believe that if it’s too hard that it’s gonna break and shatter. You really can go Lo Fi on this. I would not spend a lot of money. I wish you could find some of the old ones from back in the day. I’m going to try to find some links for you
www.chefknivestogo.com/kamvmecl16.html
www.chefknivestogo.com/masui.html
This one should be a good one. www.chefknivestogo.com/cckbonechopper.html
This is an inexpensive choice but it’s not gonna cost you a lot to find out. amzn.to/3AbSn01
I have wanted to try a Chinese Chef Knife.
Absolutely. I think we all have to get one to have some fun and play around. It feels like you're holding so much of a weapon. Be careful. God bless!
good like always :)
You're very nice. I try watching your stuff. I wish I had some English subtitles or some close captioning. I do like checking in on you because you're so knowledgeable
@@nadm i always have my subtitles translated by google. most of the time they appear 1-2 days later in english
@@schleifjunkieshannsplag8635 thank you for that. A lot of times I'm watching it within 30 minutes of you posting it. That explains it