tOfficial Night Shift Thread v59 - Now with less Reluctant Leaders

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moxie said:
I would like a cleaver, but I'm not sure why. What do you generally use it for?
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the simpsons spider and cleaver GIF
 
moxie said:
I would like a cleaver, but I'm not sure why. What do you generally use it for?
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Minor butchering. Like when I'm separating ribs or cutting through a rotisserie chicken.
 
Camfantasy said:
have they held up pretty good? I'll look into those too.
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Yeah, we've had them for 16 years and they still work fine. They came with a hand held sharpener that I've barely used. and ours have complete stainless handles, so they never break off or get all nasty
 
Mofo said:
Minor butchering. Like when I'm separating ribs or cutting through a rotisserie chicken.
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I think they're cool looking but I've almost mastered carving a chicken by following the joints and using gravity. When I spatchcock, I use good kitchen shears. I don't cut ribs before cooking (they fall off the bone afterward, so no use there) so I don't know if I should really get one. I do like that mini one that the Yan Can Cook guy uses.

It's s'cute!! 🤗
 
moxie said:
I would like a cleaver, but I'm not sure why. What do you generally use it for?
Click to expand...

When you stir fry chicken drumsticks, you can chop them in half to get that marrow flavor into the dish.

Or its helpful when you want to chop up a roast duck.

Circumstantial but I'm not Asian...
 
Dole ver 2.0 said:
When you stir fry chicken drumsticks, you can chop them in half to get that marrow flavor into the dish.

Or its helpful when you want to chop up a roast duck.

Circumstantial but I'm not Asian...
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lies liar GIF by The Maury Show
 
moxie said:
I think they're cool looking but I've almost mastered carving a chicken by following the joints and using gravity. When I spatchcock, I use good kitchen shears. I don't cut ribs before cooking (they fall off the bone afterward, so no use there) so I don't know if I should really get one. I do like that mini one that the Yan Can Cook guy uses.

It's s'cute!! 🤗
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It is cute, but I'm not sure how practical it is. Or at least, how it's different than a santoku. You'll use a cleaver differently than any other knife; instead of slicing or "lever action" chopping, you use the mass of the heavy blade to do the work. Quarter a chicken in 2 strokes. As for ribs, I'll get the large slab and need to cut it before smoking.

These days, the knife I find myself looking for 80-90% of the time is a paring knife. I can never have too many.
 
moxie said:
I think they're cool looking but I've almost mastered carving a chicken by following the joints and using gravity. When I spatchcock, I use good kitchen shears. I don't cut ribs before cooking (they fall off the bone afterward, so no use there) so I don't know if I should really get one. I do like that mini one that the Yan Can Cook guy uses.

It's s'cute!! 🤗
Click to expand...

My nephew asked for a vegetable cleaver for his birthday last year.
I got him a really, really nice one.
He says he likes it ... a lot ... but I've always done just fine without one.
I do love my mandoline, though.
 
Dole ver 2.0 said:
When you stir fry chicken drumsticks, you can chop them in half to get that marrow flavor into the dish.

Or its helpful when you want to chop up a roast duck.

Circumstantial but I'm not Asian...
Click to expand...
Sure Jan GIF
 
Mofo said:
It is cute, but I'm not sure how practical it is. Or at least, how it's different than a santoku. You'll use a cleaver differently than any other knife; instead of slicing or "lever action" chopping, you use the mass of the heavy blade to do the work. Quarter a chicken in 2 strokes. As for ribs, I'll get the large slab and need to cut it before smoking.

These days, the knife I find myself looking for 80-90% of the time is a paring knife. I can never have too many.
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Yeah, it's very santoku-y, just without those little concave bits. He did a demonstration at my office one time and it was pretty friggin' cool. He and Jacques Pepin have awesome knife skills. Cutting through bones like that freaks me out... i'm afraid of shards of bone (especially with chicken) or just some freak ass accident that involves my middle finger and lots of blood. :faint:

The victorinox paring knife is my go to for paring knives right now. it looks like a cheap piece of crap, but it gets the job done at about $10. It's the one America's Test Kitchen recommends and my opinions seem to fall in line with the majority of their reviews. For a cleaver, they recommend Shun that runs about $150
 
Hu War Yu said:
Yeah, we've had them for 16 years and they still work fine. They came with a hand held sharpener that I've barely used. and ours have complete stainless handles, so they never break off or get all nasty
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dayum....this bitch has some kind of self sharpener that sharpens it as you pull it out of the block. Haven't delved into the reviews to see if that actually works or not, but that's kinda cool.


 
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