Author Topic: Chinese cleaver  (Read 8753 times)

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Offline Edwin Catflap

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Re: Chinese cleaver
« Reply #10 on: July 02, 2014, 08:16 PM »
Got a no2 San han nag today from kh trading Sheffield £6.80 and a 12inch steel flat bottomed wok £6.80 as we'll! Bargain.

They also cook food there and it smelt great but resisted cos cooking tonight!

Cheers for the advice guys

Ed

Offline Les

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Re: Chinese cleaver
« Reply #11 on: July 02, 2014, 09:03 PM »
Happy choping Ed,   ;D Good prices too ;D

Les
« Last Edit: July 03, 2014, 08:51 AM by Les »
Les


Offline chewytikka

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Re: Chinese cleaver
« Reply #12 on: July 08, 2014, 08:20 PM »
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’m not sure either why the Chinese use them in an all purpose, one knife does everything style.

I do have a collection of very sharp knives and understand the feel of a good knife
as I tend to use a razor sharp old Butchers knife for most things.

But I’m tempted to buy a Chinese Cleaver, if yours is light and balanced enough.
cheers Chewy
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Offline Edwin Catflap

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Re: Chinese cleaver
« Reply #13 on: July 08, 2014, 08:23 PM »
Hi Chewy, I like it but still revert to others when not doing Chinese, so its £6 spent to get into the vibe and I like owning it.

It is a very different technique, being able to scoop stuff up is handy.

Cheers Ed


Offline chewytikka

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Re: Chinese cleaver
« Reply #14 on: July 08, 2014, 08:38 PM »
Thanks, good enough for me, I'll seek one out the next time I'm up Chinatoon. ;)
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Geezah

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Re: Chinese cleaver
« Reply #15 on: July 08, 2014, 10:59 PM »
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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Offline Les

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Re: Chinese cleaver
« Reply #16 on: July 09, 2014, 10:36 AM »
Les


Offline london

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Re: Chinese cleaver
« Reply #17 on: August 29, 2014, 04:11 PM »
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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Offline chewytikka

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Re: Chinese cleaver
« Reply #18 on: August 29, 2014, 08:53 PM »
Hi London
I couldn’t find the right chinese cleaver in Chinatoon
So instead I turned Japanese and bought a Usuba.

I’ve used the Usuba for a few days and am delighted, a very accurate
Onion chopper, Garlic basher and great for scooping ingredients into the pan.
plus if I ever want to skin a cucumber in one piece, this is the knife. ;D

N.B I have lots of good kitchen knives, even some vintage.
One being a Granton Butchers knife, which I use as an all purpose grab knife.

But this Usuba is a great find and Ideal for my cooking.
Heres somebody using one, which looks about the same as mine. A Righty.
http://youtu.be/PrYt4jvpJe0?list=PLDnWicD6LtPc7e1r00WwB4OXod-ErpMxf

If I do come across a No2 SAN HAN NGA, I’ll still probably buy one just to see what its like.
Let me know how you get on with yours. ;)
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online Peripatetic Phil

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Re: Chinese cleaver
« Reply #19 on: August 29, 2014, 09:29 PM »
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
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