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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)