Master chef John Zhang demonstrates how to correctly sharpen your knife safely, so then you never need to use a dull knife.
#howto #knife #cut
Traditionally, Chinese cooks use a single cleaver shaped knife for every task in the kitchen. The Chinese cleaver or Chinese chef’s knife is a thin delicate knife that slices and chops well with height that can be used to scoop up large volumes of product and enough mass that the spine or flat of the blade can be used to crush product before cutting. On the other end of the spectrum, heavier, beefier cleavers( choppers) are some of the few cutlery tools designed to handle cleaving bone in proteins without damaging the knife.
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