Martin Yan - THE CHINESE CHEF'S KNIFE

THE CHINESE CHEF'S KNIFE

The Chinese chef's knife is as indispensable and multi-functional to the Chinese cook as the wok. The basic design of this tool, with its large, wide blade and slightly curved edge, is ideal for slicing, dicing, shredding, mincing, or crushing. Look for a Chinese chef's knife that is made of high carbon stainless steel, is well-balanced, feels good in the hand, is easy to sharpen, and keeps its sharp edge well. After each use, wipe the blade with a hot, soapy cloth, rinse, and wipe dry. The Chinese chef's knife may feel a bit large and awkward the first time you use it, but go slowly while you develop your skill, and soon you will be slicing with ease. Most Chinese chef's knives are not designed for chopping through dense bones; for this job, use a real meat cleaver or let your butcher do it for you.