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COMPETITIONS & PRODUCT REVIEWS => Product Reviews => Topic started by: Edwin Catflap on July 01, 2014, 02:25 PM
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Hi Guys
Anyone know where to get a cheap Chinese cleaver as they would use in a TA
Cheers
Ed
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Heres a start
http://www.amazon.co.uk/s/ref=nb_sb_noss_1/279-3646225-8168459?url=search-alias%3Daps&field-keywords=cleaver&sprefix=cleav%2Caps&rh=i%3Aaps%2Ck%3Acleaver (http://www.amazon.co.uk/s/ref=nb_sb_noss_1/279-3646225-8168459?url=search-alias%3Daps&field-keywords=cleaver&sprefix=cleav%2Caps&rh=i%3Aaps%2Ck%3Acleaver)
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...and remember the knife sharpener too!!! ;)
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...and remember the knife sharpener too!!! ;)
The optimum word was 'cheap' :)
I may have to get one myself at that price
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Yeah! -but a tenner for something that calls itself 'The World's Best' eh :D
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They've been discussed in detail on here before. I was looking at the
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Yeah, the smallish one? Wanna get the thing they use in the halal butcher. You never get robbed again. But may have to occasionally replace the work surface! 8)
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Hi
I'm after a relatively fine one for every day use rather than a heavy one for chopping bones etc.
Ed
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Hi Ed
Couple of years ago i bought a "San Han Nga" no 2, Chinese cleaver/choping knife stainless steel.(local kitchen shop) for about
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Hi Guys
Anyone know where to get a cheap Chinese cleaver as they would use in a TA
Cheers
Ed
Dont buy the cheap, light ones with stainless steel handles. They are horrid to work with and require constant sharpening as they loose there edge quickly.
Most TA's will use no.2 San Han brand. Or any no.2 with a wooden handle. Ask at the tills of your Chinese supermarket as they keep them in the back and often don't display the good ones. (Often only the shite stainless steel ones in the blue boxes)
You can get a nice one for ?10-25.
Or use this site, LOTS of London chefs use this place for custom, handmade knifes at extremely good prices. Very cheap postage too ($8) direct from japan.
http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver (http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver)
5 out of the 8 TA chefs i work with use these knifes. Specifically the Sugimoto Chinese Cleaver SGMT No.7. The rest use the No.2 San Han you can get from Asian shops.
DON'T skimp and buy some cheap ?3-5 knife. The steel used to made them is rubbish and they loose there edge quicker than a fat girl will swallow a cake.
They are very unbalanced and feel horrid to cut with.
You will spend more time sharpening it then cutting with it.
Like i said ?10-25 you can get a GOOD no.2 cleaver with a wooden handle from a Chinese supermarket. Or order online from a site like http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver (http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver)
I have the Suien Chinese Cleaver from here.
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Got a no2 San han nag today from kh trading Sheffield
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Happy choping Ed, ;D Good prices too ;D
Les
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No2 SAN HAN NGA
How you getting used to using your Chinese cleaver ED?
Just curious and interested, as I have above average knife skills, but I find cleavers a bit cumbersome
and I feel like the mad axeman, every time I pick up my meat cleaver.
I
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Hi Chewy, I like it but still revert to others when not doing Chinese, so its
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Thanks, good enough for me, I'll seek one out the next time I'm up Chinatoon. ;)
cheers Chewy
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Providing you keep the blade well honed then its no different to an ordinary chef knife, albeit a little heavier.
I use a cheap ?3 cleaver from Wing Yips and love it.
Once you get the feel for the heavy blade you dont really look back. As Edwin says, using the width of the blade for transporting chopped food is a blessing on its own, let alone being ablt to slice, dice and chop boned meats all with the same cheap blade.
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Some tip's on how to use a cleaver in a Chinese T/A
https://www.youtube.com/watch?v=BQEyte-6EK0 (https://www.youtube.com/watch?v=BQEyte-6EK0)
https://www.youtube.com/watch?v=5IrHLrzIBic (https://www.youtube.com/watch?v=5IrHLrzIBic)
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Chewy,
Did you get yourself a cleaver, if you did how are you getting on with it, I only ask as i picked up a San Han Nga No2 at Hoo Hing today for 5.10. I might go out and get a 5 kg bag of onions to hone my skills on.
London.
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Hi London
I couldn
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The Usaba video is interesting, but this one, a few further on in the series, just blows my mind ...
http://www.youtube.com/watch?v=DrYBswZY-tw&list=PLDnWicD6LtPc7e1r00WwB4OXod-ErpMxf&index=5 (http://www.youtube.com/watch?v=DrYBswZY-tw&list=PLDnWicD6LtPc7e1r00WwB4OXod-ErpMxf&index=5)
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I fell asleep after 5 mins of viewing ???
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I fell asleep after 5 mins of viewing ???
I have to say I didn't even last that. The lads down the fish quay are much more entertaining and fillet fish whilst looking at their mates in full chat mode. They honestly could do it blindfolded.
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WTF my paint dried before that finished !!!
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Yep, glad I'm not waiting for my fish and chips in that place. The Japenese certainly do strange things.
Moshi Moshi haha