The Chinese Cleaver - The Most Versatile Friend In Your Kitchen! =)

I love to cook and having good tools only makes the process more enjoyable. Arguably a good knife is one of the most important tools for any cook. I have many kinds of cooking knives and some of them are excellent but my favourite type is the Chinese cleaver.

It is definitely the most versatile knife I own and using it with skill is a pleasure! =)

The Amazing Chinese Cleaver

I spent many years of my life living in parts of Asia and eating in street stalls. As a child I was mesmerised by the Chinese chefs preparing food on huge chopping blocks, wielding their large cleavers with style and panache.

You can see these amazing Chinese chef's at work if you travel to places like Singapore, Malaysia, Thailand and of course China. Every part of the Chinese cleaver can be utilised for different tasks making cooking quick and interesting to watch.

Chinese cooking is focused on speed and utility and the cleaver plays as much a part in this as the wok. The Chinese cleaver is held slightly forward with the thumb and forefinger gripping the blade. Every part of the cleaver can be used:

• The blade is often gently curved for slight rocking
• The tip is often sharp and can be used for delicate work
• The spine can be used for smashing things like crab shells or tenderising meat
• The flat part of the blade can either be used to smash garlic and ginger underneath it by hitting it with the flat of the hand or to transfer quantities of food
• The end of the handle can be utilised as a pestle for smashing things in a mortar
• Two cleavers used in unison make light work of mincing almost anything

Types Of Chinese Cleaver

There are several sizes of Chinese cleaver. The larger ones are heavier and can be used for chopping through bones. The smaller lighter ones can be used with more dexterity but are not constructed for cutting bones.

The lighter ones are my favourite type but should only be used for slicing vegetables and meat, not bones otherwise the blade with chip and become damaged.

You can buy Chinese Cleavers online or in any Asian market and they can range from cheap to very expensive. Although I think it is overpriced I use the Shun Chinese Vegetable Cleaver and I love it! (pictured third from the right in the photo below) However it is easy to chip and the handle is designed for right handed people although southpaws seem not to have any problems.

I love my Chinese cleaver and it is my goto knife 90% of the time!

Considerations When Using A Chinese Cleaver

There are a few things to consider when using this amazing knife:

• Get the right weight for the job you are doing
• Buy a sharpening stone because it is very important to keep your cleaver sharp
• A Chinese cleaver works best on a heavy wooden chopping board, thin plastic does not work as well.
• Hand wash it in warm soapy water and dry it with a soft cloth - do not let it get rusty! Look after your cleaver well and it will last a longtime.

Do you use a Chinese cleaver? If so I would like to know what you think!

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Images courtesy of 1, 2, 3, 4.

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Jockey loves to cook for All of you! =)

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