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What’s the Chinese Cleaver? | Kitchen Knife Knowledge
One of the most common knife shapes of all is the Chinese cleaver knife in Chinese households, which originated in China, and is also known as cai dao or vegetable cleaver in China. It is the requisite tool for Asian countries like China and Korea. A Chinese chef will reach for again and again in daily cooking. The Chinese cleaver is the ultimate priority for them. It is a razor-sharp knife for cutting meat, fish, and vegetables in the traditional Chinese way. The blades of these knives are large and rectangular-shaped with a large flat edge. They can be up to 12 cm in height and 20 cm in length. Traditionally, the material of the blade of Chinese cleaver is carbon steel or a combination of carbon and stainless steel.
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8 steps on how to sharpen a knife with a stone
Sharp knives can cut your prep time in half, and, believe it or not, they're actually safer than dull knives—they're less likely to slip. You will need a sharpening stone, also known as a whetstone, a bowl of water large enough to hold the stone, a kitchen towel ,...
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