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

Alan McCoy a.r.mccoy at larc.nasa.gov
Fri Feb 28 08:27:01 CST 2003

:: >Now you need a chinese chopping blade...
:: A big +1. My cleaver does the work of many knives. You need
:: something like
:: this:
:: http://www.cooking.com/products/shprodde.asp?SKU=161629

That's on my birthday list with the sushi knife. ;-) I've always heard
cleavers have many, many uses (besides a horror movie prop) but I've never
actually bought one.


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