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Chinese cleaver is not the one knife I'm afraid. Decent weight chefs knife or santoku would be my choice
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Agree. Unless you've grown up using a Chinese blade and it's second nature.
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I use 3 knives: big (chef's knife), small (paring knife for fine work) and serrated (bread knife).
That and a steel'll do ya.
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i recently got a chinese cleaver and enjoy using it im getting used to it the more i use it. Get a cheap one to try it maybe ?
the only thing i find it no good for is carving large joint as it's just not long enough
Tenderloin
Olly398
Drakien
Rich_G
@MrBaklava
I need a kitchen knife, 1 knife to rule them all.
Has anyone used a Chinese cleaver style chefs knife?
or should I really stick to a standard chefs knife?