Don’t really use a meat cleaver much. Prefer the control of poultry shears for tougher parts but sharp boning knife gets job done most of the time. I really like the OXO shears.
Picked up a Chinese chef knife during past few months and love using it too. The blade is square (vs curved) so need to adjust technique a bit but it’s so fun to use for any vegetable prep. It works well too for boneless meat. The blade is notably thinner so not well suited for some of tougher tasks that you might use a cleaver. I’d highly recommend for anyone looking to try something new out.
Picked up a Chinese chef knife during past few months and love using it too. The blade is square (vs curved) so need to adjust technique a bit but it’s so fun to use for any vegetable prep. It works well too for boneless meat. The blade is notably thinner so not well suited for some of tougher tasks that you might use a cleaver. I’d highly recommend for anyone looking to try something new out.
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