CHINESE CHEF'S KNIVES
Chinese chef’s knives, also known as Chinese cleavers or vegetable cleavers feature large, flat and rectangular blades that are ideal for cutting large vegetables and leafy greens. The broad side of the blade is also handy for crushing ingredients like garlic or ginger.
Chinese Chefs Knives
A Chinese cleaver features a broad, rectangular blade with a flat cutting edge, whereas a chef's knife is smaller and possesses a curved edge that gradually narrows to a pointed tip. Chinese cleavers are also characterized by their greater weight and thickness when compared to chef's knives.
No, a Chinese chef knife and a Chinese vegetable cleaver are not the same. A Chinese chef knife is thinner, lighter, and suited for precision cutting, while a Chinese vegetable cleaver is broader, heavier, and excels in chopping and heavy-duty tasks. The choice between them depends on your cooking needs and techniques.
Chinese chef's knives are multipurpose tools suitable for a wide range of cutting tasks, including slicing vegetables, meat, and seafood with precision. They are also adept at chopping and mincing due to their thin and sharp blades. Thanks to its wide blade, you can effortlessly slide food onto the knife and transfer it from the cutting board to a pot or platter.
While a Chinese cleaver is more suitable for cutting though bones due to its thickness and heft, you should avoid using a Chinese chef's knife for cutting through dense bones, as it may damage the blade. Chinese chef knives are better suited for chopping meat, fish and vegetables.
Chinese chef knives differ from European chef knives primarily in their broader, rectangular blade with a straight or slightly curved cutting edge, which facilitates a pushing or pulling cutting technique. This Asian knife's design advantage lies in its ease of picking up and moving cut food. European chef knives, on the other hand, have a narrower, curved blade, lighter weight, and are better suited for precision cutting and slicing with a rocking or slicing motion. Chinese knife blades are typically around 20 centimeters long and 10 centimeters wide, approximately twice the width of European chef knife blades, enhancing their versatility in the kitchen.
To maintain and sharpen a Chinese chef's knife, regularly use a honing rod for alignment before each use, hand wash it, and dry it immediately. For sharpening, use a whetstone, maintaining the correct angle, starting with the coarse side and progressing to the fine side, ensuring it remains sharp for precise cutting.
What sets a Zwilling Chinese chef knife apart and makes it special is its exceptional sharpness, achieved through a unique manufacturing process. These knives are crafted from remarkably hard stainless steel, making them notably heavier than the chef's knives commonly used in Europe. Zwilling's Chinese chef knives feature FRIODUR blades, produced through a special ice-hardening technique, ensuring long-lasting and reliable sharpness. These knives come with a black plastic grip designed for a secure, non-slip hold, ensuring optimal placement in your hand. Their balanced weight further enhances safety and ease of use.
