How to Use a Chinese Cleaver - Knife Skills

[@stevenderringer2570]

I picked up a CCK stainless about a year ago and haven’t really gotten into it yet. Gonna have to give it another shot. Great vid.

[@KnifewearKnives]

Glad to hear it!

[@mikeobrien4081]

We need some Knifewear theme music laid over those sick double cleaver beats. Naoto's alter ego "DJ Skratch Pattern" could provide 1000-grit ASMR for texture.

[@KnifewearKnives]

Colin makes music sometimes, I'll have to get him on it 😂👏

[@jkbcook]

Really enjoyed learning about the cleaver. I’m still tempted to buy the Mulberry but older hands find lighter tools easier. I weighed all my knives this morning and my heaviest is a German knife at 200 grams which is manageable. I love the mise en place tool. I have that and use it for stir fries because the container holder is great for putting each of the stir fried ingredients as frying happens instead of reaching for another plate. I also use the little square pans for ingredients measured during baking. As well, the container is awesome for marinating large pieces of any protein or a large of amount of smaller pieces of protein. Thank you for the master class. Really enjoyed.😊

[@KnifewearKnives]

That's awesome, I'm glad you enjoyed it!

[@jkbcook]

@@KnifewearKnives 😊

[@Trickards1]

Great video Colin! Love the cleaver content!

[@KnifewearKnives]

Thank you!

[@zachgarcia1482]

Great timing, I just bought that exact cleaver from my local knife store this weekend!

[@KnifewearKnives]

That's awesome!

[@JacobAndKaylee]

Wow, your Cantonese is actually not bad! Nice attention to tone!

[@KnifewearKnives]

Thank you!

[@nickolastiguan]

Colin should teach a Chinese Cleaver class 😉 I think it’s unfortunate that, in Western countries (generally speaking), Chinese and other Asian cuisines are considered “cheap eat”. If you really look into it, it is anything but simple or easy. Cleaver and wok techniques alone, can take a long time to master. Hats off for making these Chinese cleaver videos!

[@KnifewearKnives]

Yes he should! I couldn't agree more, it deserves greater respect.

[@GrantHendrick]

Thank you Colin for your helpful tutorial.

[@GoldenBuddha-fo9or]

thank you, i always like your videos 🙏

[@KnifewearKnives]

Thank you!

[@DavidSinanan]

Thanks. I didn't know I wanted 2 cleavers. Like...I picked the one that I want to get, just haven't caught up to getting it yet. And you're telling me I want 2 now? What gives. lol Good video. I enjoyed it.

[@KnifewearKnives]

😂😂😂😂 Glad you enjoyed it!

[@zysable]

I have seen lots of people using Chinese chef slicing cleaver in a wrong way, they just cut stuff fast straight up and down without parallel motion, It's wrong and easily cause accident if the knife is dull. professional Chinese chefs always cut stuff straight up and down with parallel motion: push, pull or both. You've demostrated a good example on straight up and down cutting with push motion. Usually, professional chefs use the front 1/3 of the blade as sthe starting cutting point, use the middle 1/3 of the blade for parallel slicing, use the back 1/3 of the blade for chopping small bones. When you have enough practice and can use your wrist flexibly, you can try "jump cutting", which is to lift the slicing cleaver up, with the tail of the knife 30 degrees higher than the head of the knife, and then cut the food straight down with a bit pull motion. This is the most efficient and relaxed Chinese slicing cleaver technique for cutting crispy ingredients.

[@sebprovision]

Good video. My next knife is a Chinese Chef's Knife

[@TDT0188]

The biggest piece of knife skills advice is standing so that your knife becomes perpendicular to the cutting board. Right handed, stand with your left hip close to the table.

[@timstreeter2392]

And the Larchwood board earned its living that day ….

[@bobdoby1810]

U Guys Are Always The Classiest Nicest Production , Gorgeous Content , And Best Products From $ To $$$$ And Everything In Between!!! And “The BEST STUDIO !!! “Soo THANX CLEAVER GUY !!! All The Best !! Tell The BOSS We Need Book 2!!! BD 😉😁🤪😋😝😛😊!!! STAY SHARP!!! 🔪💣🧨🔥💥‼️💯

[@KnifewearKnives]

Thanks so much buddy! Book #2 is gonna be a while, but it's in production now!

[@bobdoby1810]

@@KnifewearKnives Book 1 Was Absolutely Awesome, Soo Much Info !!! Serious Labor Of LUV!!! Seriously U Felt As If Walking Around The Shop, The Best !! Again Respects Guys & Gals!!! BD!!! CHEERS!!🥂 EHH!! 😉😁😛🤪🔪😊💣🧨🔥💥‼️💯Stay Sharp!!!

[@MrKurojishi]

same cleaver!

[@KnifewearKnives]

Cleaver twins!

[@philipp594]

Could you link the spoon?

[@KnifewearKnives]

Yup! knifewear.com/products/umeshiso-dipper-spoon?variant=43739461877934

[@ortiz11039]

With a cleaver like this I don't see why you would ever need a nakiri.

[@ochocabra1542]

'gunoo'

[@jiahaotan696]

You really should add that you are mainly referring to the Guangzhou/HK Cantonese-speaking area, since China is a very, very big place with a very diverse culture. The various cuts could have been approximated to French cuts, with attached imagery, to make the video more relatable to viewers.

[@KnifewearKnives]

Thanks for the feedback! Maybe we'll have to make part #2 with some cross-cultural comparisons.

[@chriswolf9838]

Can I hit Like 2 or 3 times?