[thechat] Handling a knife like a pro (was: Cooked carrots)

Madhu Menon webguru at vsnl.net
Fri Feb 28 01:49:01 CST 2003

At 03:45 AM 28-02-03, Hugh Blair wrote:
>Now you need a chinese chopping blade...

A big +1. My cleaver does the work of many knives. You need something like

Come now, don't be afraid.

Though I have several knives, I use my cleaver just about all the time,
except for a serrated knife for tomatoes etc. and a paring knife once in a
while. Once you get accustomed to the sheer brute power of a Chinese
cleaver, it's hard to go back to the wussy French knives. :p



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Madhu Menon
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