So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but requires a completely different technique set to use properly. Where do I go to find out about this?
Update I should mention that I am already highly proffiecent with a chef's knife. I was mainly looking for what I need to learn from scratch and what will carry over.