Nov
07
Five cleaver cuts
By
This is a quick video to show the five preferred cuts to make with a Chinese cleaver. They are, in the order shown in the video, push-cut, chop, stab-and-drag, rock, and finally what I call the sashimi cut, which is patterned after the way sushi chefs cut sashimi with the yangiba knife. At the beginning I also show my two favorite holding positions, the one finger or pinch grip, and the two finger or peace sign grip. It’s not the easiest being the camera man and the star but the main point …
17 Comments
November 7th, 2009 at 6:07 am
Mine doesn’t look nearly as bad ass
November 7th, 2009 at 6:07 am
Thanks. As far as the rock cut goes, it all depends on how curved the tip of the cleaver is. As I’ve mentioned earlier, there is a probably more popular version of the rock that I didn’t include where the heel goes up and down and the tip stays in the same spot. That would solve the problem of the tip cutting into the board.
The handle on the Sugimoto was made by a friend of mine out of maple burl and desert ironwood.
November 7th, 2009 at 6:49 am
You’ve got nice chops on the cleaver! Thanks for the video. it seems like with the rock cut the slices stayed nicely together on the surface, while the pushcuts seemed to end up with food on the knife surface?
Could you explain what the custom handle on your sugimoto is?
November 7th, 2009 at 7:05 am
I’m not a big fan of the rock cut. there is also a variation of the rock cut (not included but I should have) where the tip stays in the same spot the whole time. Some people like that one a lot but I’m not a big fan of either. I don’t find it uncomfortable just no better than the other cut styles.
November 7th, 2009 at 7:14 am
I’ve owned a Chinese chef’s knife for over a year now and it works wonders with the push and chop cuts which use the knife’s weight.
The rock cut is really uncomfortable due to the lack of curve at the tip specially when having to raise the handle a lot so it works better for herbs and not so hot for large onions.
For precise rock cuts such as chopping an onion in brunoisse I’d rather use a western chef’s knife. For everything else I love my Chinese cleaver.
November 7th, 2009 at 7:19 am
tojiro and global – the way forward!!!
November 7th, 2009 at 7:43 am
Just got myself one, I’ll try this.
November 7th, 2009 at 8:42 am
I thought of making a cleaver sharpening video but it would be pretty underwhelming. There’s nothing really different than sharpening a standard kitchen knife. If anything sharpening a cleaver is easier. I also need a better camera, but I’ll see what I can do.
November 7th, 2009 at 8:47 am
oh, and it would be great if you could post a vid on your sharpening technique on a stone…I’ve been experimenting with different techniques, so I’m always curious to see how other people do it…especially with cleavers. Haven’t seen any sharpening vids on the net with cleavers.
November 7th, 2009 at 9:33 am
oh is this Andy from KnifeForums? anyways, nice vid, that Sugimoto looks like it cuts beautifully. I’m planning on upgrading from my CCK cleaver soon, thinking of trying a Misono 440…anyway, hope to see some more vids
November 7th, 2009 at 9:42 am
It depends on the curve at the very tip of the cleaver. Some with a very straight tip can dig in, others with a little more curve won’t. It doesn’t have to be a lot of curve at the tip just enough so the very point of it doesn’t dig into the board depending on how high you lift it. If you have a cleaver that digs and you would like to rock, a few minutes on some sharpening stones with extra attention to raise the tip a hair will solve the problem.
November 7th, 2009 at 10:25 am
Did you have any problems digging into the board with the rocking cut?
November 7th, 2009 at 10:33 am
and i always thought they were just for chasing around people in movies
November 7th, 2009 at 11:26 am
Great example of different cuts Andy.
November 7th, 2009 at 12:15 pm
So THAT’S how it’s supposed to be used. Great job.
November 7th, 2009 at 12:55 pm
nicely done!
November 7th, 2009 at 1:35 pm
Outstanding “Fish” cleaver in action