Timeline for How do you develop the knife skills to properly use a Chinese cleaver?
Current License: CC BY-SA 2.5
12 events
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| Jan 20, 2018 at 9:10 | comment | added | rackandboneman | Compared to a less tall knife, the leverage between your pinch grip spot and the edge is very different and more capricious. The fulcrum of that lever can effectively be your claw hand, the edge, or your pinch spot - and that can shift in interesting ways. I sometimes find it hard to really keep the blade straight if whatever is on the board tries to steer/deflect it. To put that in perspective, I am quite comfortable using single bevel knives which need some force and control to keep them cutting straight. | |
| Jan 22, 2016 at 14:25 | history | tweeted | twitter.com/StackCooking/status/690540898829103105 | ||
| May 26, 2014 at 16:33 | answer | added | JG sd | timeline score: 3 | |
| Dec 25, 2010 at 16:22 | history | edited | Aaronut |
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| Aug 11, 2010 at 7:04 | vote | accept | sarge_smith | ||
| Aug 10, 2010 at 23:48 | history | edited | Ocaasi |
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| Aug 10, 2010 at 23:02 | history | edited | sarge_smith | CC BY-SA 2.5 |
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| Aug 10, 2010 at 20:10 | answer | added | Michael Natkin | timeline score: 7 | |
| Aug 10, 2010 at 19:38 | answer | added | Chad | timeline score: 2 | |
| Aug 10, 2010 at 18:51 | answer | added | Tim Gilbert | timeline score: 4 | |
| Aug 10, 2010 at 18:38 | answer | added | Tobias Op Den Brouw | timeline score: 4 | |
| Aug 10, 2010 at 18:35 | history | asked | sarge_smith | CC BY-SA 2.5 |