Growing up in my Chinese family in the 90s, we had only one cleaver for cooking, like most other families. We used it for everything: cutting vegetables(into slices, cubes, strips etc), removing muscle fibers in meat, smashing garlic...The flat of the blade was also used as a convenient surface to transfer ingredients to the wok. In my Paris kitchen, there’s a knife set containing various knives for different usage, but I pick them quite randomly for cooking because I’m so used to the “one for all” solution that pushes you to think about how to use a knife instead of which one to use. I also discovered serrated knives and boning knives for the first time. Even today when I go to a knife shop, I’m still amazed by the variety of knives available in the world. P.S. If you are interested in reading more about the art of cutting in Chinese cooking, I recommend you read @fuchsiadunlop ‘s book “Shark’s Fin and Sichuan Pepper” in which she talked about her adventurous cooking experience in Sichuan. #chinesecleaver #chinesecooking #cookingknives #chineseculture #sliceoflife #tinyeyescomics https://www.instagram.com/p/CCYiOZXiZuw/?igshid=bspgs9s9mevu
