The Chinese cleaver is a large and rather
heavy knife. Learning to hold
the Chinese properly is important. Another important item
is the cutting board (wood is prefer), it must be sturdy and
not wobbling when in used.
Once you learn how to hold the Chinese
cleaver. Used your free hand to assist the cutting. See
image, slicing a piece of fried boneless chicken. Place your
Free hand on the food, curling your fingertips. Than rest the
flat side of the blade alongside th first knuckles of your free
hand. (see top image in green circle)
After you slice the food, slide your free hand inwards and guide
the blade (keep the blade vertical) For bigger slice of food,
slide you free hand further back like 1/2 to 3/4 inches.
During slicing, cut the food with one stroke. Sharp cleaver
comes in play.
Note: If you are new and just learning, please go slowly and
concentrate on the work. Once you understand how it works and
lots of practice, than you can go fast.
Caution: Never uncurl your free hand (see
below image) "The idea is to slice the food, not yours
fingers!"
