Martin Yan - Chinese Chef's Knife

Chinese Chef's Knife - The Cleaver

The Chinese chef's knife is almost as indispensable to the Chinese cook as is the wok. And like the wok, this heavy, wide-bladed knife is multi-functional. You can use it to slice, dice, shred, and mince; to tenderize meat; and to crush. The broad blade also serves as a scoop to lift chopped food from cutting board to pan.

Paired with a good cutting board-one that is stationary and will not slide during use-the chef's knife will perform delicate slicing as easily as it will cut through bones.

Keep a sharp edge on your chef's knife and store it in its own protected place-not in a drawer of miscellany where the edge will be dulled by knocking against other tools. To preserve the handle, never soak a chef's knife in dishwater, and never put it in the dishwasher. Wipe the blade with a hot soapy cloth and rinse after each use, then wipe dry.

A Chinese chef's knife may feel large and awkward the first time you hold it. Go slowly while you develop your skill. Because the chef's knife is sharp and heavy you can slice meat and vegetables without exerting too much force. With a few weeks of practice you'll be able to do it with ease and pleasure.

From The Chinese Chef