How are you getting on with that? Do you use it just meat or as an all rounder?
I use it for everything. Where it shines is maybe chopping veg, as the scalloping seems to help it from getting stuck.
I have a similarly sized shallow cleaver from the Chinese supermarket on Hackney Road, but the quality of the steel is nothing like the Swiss. I suppose it's ok when it's freshly sharpened though.
I use it for everything. Where it shines is maybe chopping veg, as the scalloping seems to help it from getting stuck.
I have a similarly sized shallow cleaver from the Chinese supermarket on Hackney Road, but the quality of the steel is nothing like the Swiss. I suppose it's ok when it's freshly sharpened though.