Howdy. Wondering if I should "invest" in an Asian vegetable cleaver.
I spend a good portion of my weekends chopping vegetables, garlic, ginger, and onions into various small pieces, and do a lot of julienning, as my kids will eat any vegetable that's been julienned.
I have a Calphalon santoku knife that I use for everything. It's pretty good, stays sharp. I have had it for four years and have been chopping, slicing, and dicing with few problems. I had to deal with a bunch of squashes this weekend - not pleasant but got through them with my little knife. I always wash my knife and dry my knife right away, and it's never rusted. The small size is great for my hands. It could be sharper, I guess. I occasionally withy my little cheapie sharpener.
I listen to ATK RAdio and have been reading Fuschia Dunlop's cookbooks - both recommend Asian cleavers as excellent for people who prep a lot of vegetables. The MAC one that ATK recommends is $85 - there are several cheaper ones on Amazon that are well-reviewed.
I've never bought any fancy kitchen knives - but I'm intrigued. Does anyone have or use a cleaver like the MAC cleaver? Is it worth the expense or the cost of real estate in my small apartment kitchen?
Thoughts? Thanks in advance.
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