08-05-2019, 08:54 PM
I like and use Chinese Cleavers - and their Japanese derivatives.
Chinese cleavers are more variable in style.
Chan Chi Kee makes a wide variety of them from delicate veggy cleavers to cleavers for splitting pig skulls in half or slitting pig's throats.
The Japanese cleavers use far better steels - Hitachi White steel, Aogami super, etc. These take and hold far better edges but are more delicate. Favorite brands include Moritaka, Takeda, Sugimoto, etc.
Chinese cleavers will dent a bit more easily but sharpen easily with anything from a steel to stones to belts. I typically get them sharpened to a convex edge to at least 2k grit. Japanese ones can take edges easily exceeding 16,000 grit and above.
Hope this helps a bit.
the cutting technique is also a bit different. The weight of the cleaver allows for a downward cut mostly on the cleaver's own weight, so the effort is primarily a lifting motion. Cleavers also excel in letting you remove cut food easily from a cutting board in few motions.
https://www.youtube.com/watch?v=lR1wnFIDglQ
[video=dailymotion]https://www.youtube.com/watch?v=lR1wnFIDglQ[/video]
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Ken
Chinese cleavers are more variable in style.
Chan Chi Kee makes a wide variety of them from delicate veggy cleavers to cleavers for splitting pig skulls in half or slitting pig's throats.
The Japanese cleavers use far better steels - Hitachi White steel, Aogami super, etc. These take and hold far better edges but are more delicate. Favorite brands include Moritaka, Takeda, Sugimoto, etc.
Chinese cleavers will dent a bit more easily but sharpen easily with anything from a steel to stones to belts. I typically get them sharpened to a convex edge to at least 2k grit. Japanese ones can take edges easily exceeding 16,000 grit and above.
Hope this helps a bit.
the cutting technique is also a bit different. The weight of the cleaver allows for a downward cut mostly on the cleaver's own weight, so the effort is primarily a lifting motion. Cleavers also excel in letting you remove cut food easily from a cutting board in few motions.
https://www.youtube.com/watch?v=lR1wnFIDglQ
[video=dailymotion]https://www.youtube.com/watch?v=lR1wnFIDglQ[/video]
---
Ken