CHINESE CLEAVER CHALLENGE - How do We Measure up to Chinese Chefs?

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This week, Colin tests his crazy cleaver skills against a viral Chinese chef, attempting dangerously extreme knife techniques- for himself and Nathan. This adrenaline-fueled experience is sure to leave y'all on the edge of your seat, cheering for Colin as he slices and dices his way to victory!
Do NOT attempt some of these tricks at home, but we'd love to see your latticed daikon radishes.
Knives used in this video:
CCK Mulberry Knife: knifewear.com/products/cck-cl...
CCK Civil and Military Knife: knifewear.com/products/cck-cl...
Takeda Chuka Bocho 240mm: knifewear.com/products/takeda...
Tsunehisa SK4 Chuka Bocho: knifewear.com/products/tsuneh...
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Two Tickets to the Gun Show 0:00
Intro 0:20
Carrot lantern 1:45
Blindfold garlic slice 4:44
Wiggly daikon 7:31
IN-HAND Sea anemone tofu 10:48
Pepper mastery 13:21
Oof, that's a lotta cabbage 15:35
XXX Daikon 17:03
Nathan, The Cutting Board 20:03
24 Second Chicken Butchery 22:08
Outro 24:57

Опубликовано:

26 июн 2024

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Комментарии : 59

@Chihuahuauno1 Год назад

Colin is an awesome dude, I can tell, and this video was a JOY to watch...thanks so much!

@V_C909 Год назад

Love this video 😂, the first guy who cut the carrot lantern is using a technique called “蓑衣刀法”, the trick is using the front tip of his cleaver touching the cutting board, but the back end is not, so he could maintain the degree of the blade to cutting board roughly 15 or 20, which make it easier to control your cleaver

@KnifewearKnives Год назад

Aha, that sounds much more doable. Thank you!

@nickolastiguan Год назад

The last time I was in your YYC store, I had a good chat with Colin (He is a cool dude 👍) all things from Chinese cleaver, to his time in HK. He mentioned this video is coming, and it did not disappoint, it was very entertaining.

@KnifewearKnives Год назад

I'm happy to hear that, thank you!

@jameswoods4656 Год назад

Thank you for showing me so many different ways to make mirepoix.

@KnifewearKnives Год назад

😂

@es330td 4 месяца назад

I loved watching "Yan Can Cook" back in the days before cable. My mother bought me his official "Yan Can Cook" Cai Dao thirty years ago and to this day it is the first knife out of the block when I cook. I added a Japanese Nakiri knife a couple years ago but think I need to add a mulberry knife and a civil and military knife to my collection.

@tjay1305 Год назад

Great job on the deboning lol!

@GrantHendrick Год назад

Another stupendous video! Very glad neither Colin nor Nathan needed to check out their benefits! 😂

@KnifewearKnives Год назад

Me too 😂😂😂

@petervanvliet6747 Год назад

Just picked up a cck #3 cleaver and holy moly its really awesome one of the wierdest but most fun llearning curves I've faced thus far!

@KnifewearKnives Год назад

Agreed, it's strange but awesome to start using one!

@jamestanner614 Год назад

Well done Colin!

@KnifewearKnives Год назад

Thank you!

@gerominium6711 Год назад

I like Chinese cleaver cutting skills and In the Court of the Crimson King album.

@KnifewearKnives Год назад

Hah, thank you!

@theredbar-cross8515 Год назад

This is definitely one of your more entertaining videos.

@KnifewearKnives Год назад

Thank you!

@DAVIDMILLER-nc9vo 5 месяцев назад

Yea, a fun video. Using the cutting board as a "stop" reference is the way to cut on the carrot. I am going to watch those videos more closely and at a reduced speed to see if I can figure out more of the technique used to make that carrot bend.

@robertmooretruro Год назад

What a fun video. I definitely want a Chuka Bocho now.

@KnifewearKnives Год назад

Thank you! They're a great shape!

@leecurmi7416 Год назад

Loved this! Always felt a little underrepresented as a Chukabocho guy, cheers 👊

@KnifewearKnives Год назад

Glad we could represent!

@sonkekoster3105 Год назад

Good job!!!

@DanteVanhauzer Год назад

Used a lot of Chinese cleaver during my days in Chinese kitchen and yeah Chinese cleaver is the master of all trades. Good job btw tho!

@KnifewearKnives Год назад

Thank you!

@Chihuahuauno1 Год назад

Never tried an C-cleaver, used a Nakiri once, and hated it, but I LOVED this video!!!!!

@WARnTEA 9 месяцев назад

Yea, the Nakiri doesn’t make much sense as a knife. The whole purpose of the metal above the knife edge on a cleaver is for pushing your knuckles against the metal to make it harder to cut your fingers that are holding the food, and the added weight makes it easier to drive through hard vegetables, and more surface area for picking up chopped vegetables and transporting to the pan. The huge size is so important to a Chinese cleaver that most people that use one prefer the larger blade lengths of like 9inches and completely flat bottoms. The cutting technique is basically pushing the cleaver forward and mostly letting the weight cut the food. Chopping with a cleaver is outdated. They make meat cleavers that are much thicker and built to be strong enough to chop through bones, but most butchers use a bandsaw these days, and home cooks basically never need to cut through bone.

@stevanoutdoor 8 месяцев назад

I'm just an amateur home cook and watch videos about cooking a lot. A lot of them about Thai street food and they use cleavers a lot too. I only used a heavy thick cleaver for chopping through bones but got myself 3 thin bladed cleavers. Two sizes of the Thai made 'Kiwi brand' and the biggest one was just over 7 dollars US. I got myself a very small one and I don't even know what brand that is but that was 83 cents US. There's also the Thai 'Zebra brand'. I wanted what the Thai (street food and family) people use and not spend a lot of money because I first wanted to see if I like it. Besides a peeling/paring knife and a serrated bread knife I have not used any other knife since. Great video.

@peterlai9018 Год назад

Dang, awesome work there! Also check out chef Wang's cutting technique videos.

@KnifewearKnives Год назад

Thank you, I will!

@olbaid84 7 месяцев назад

One of the things Chef Yan does is "massage" the chicken a bit beforehand too, helps loosen up the muscles/joints and makes it a bit easier to break down. Some of his videos shows that part as well.

@KnifewearKnives 7 месяцев назад

Genius!

@chefknivesenthusiast Год назад

🤣👌Very Nice!

@OriginalFallofMind Год назад

Have an old double bevel deba with a hollow grind, strange little fella. Originally had a special kasumi finish and I believe it is Aogami. Any thoughts on restoring the bevel area? Hollow grind makes it difficult. Maybe my finger or a tube is all that comes to mind.

@KnifewearKnives Год назад

Hollow grind is definitely tricky! If you shoot an email and a few photos over to hello @ knifewear.com via email, I'm sure we could help!

@OriginalFallofMind Год назад

@@KnifewearKnives Awesome! Thanks.

@kodokuna 9 месяцев назад

What maker of knife was used in the challenge video? I can't make out the last character.

@TomMaynard--TCM-- 7 месяцев назад

You need to keep the tip of the knife down to control the depth of cut fot those accodian fold pleats. The tip hitting the board makes every slice equal.

@KnifewearKnives 7 месяцев назад

Good to know!

@scottyjackson6665 10 месяцев назад

I think soaking the carrot in vinegar makes it more rubbery

@KnifewearKnives 10 месяцев назад

Good to know!

@mikebabb2155 8 месяцев назад

Why on earth does he sign I love you after he got told how quickly he butchered the chicken?

@mikeh9949 Год назад

What about the Sugimoto cleavers? they got no love today..... but Takeda did 😁

@KnifewearKnives Год назад

Unconscionable. We'll correct this grievous error in the next one!

@mikeh9949 Год назад

@@KnifewearKnives Cleaver Connoisseur Colin, should know better 😂

@M2BALL 9 месяцев назад

Where can I get that apron?

@KnifewearKnives 9 месяцев назад

Right here, it's called The Colin! knifewear.com/products/search-and-rescue-bartender-apron-black-regular?variant=32423156711472

@Lancelot1992 5 месяцев назад

Did I heard "sea ANENOme"?

@chengjwk Год назад

FYI.... the cookbook you panned to (Wok with Yan) at about 22:22 isn't Martin Yan... :-P It's Stephen Yan. Different TV host, also a great show, but no relation to Martin. (Stephen was the Canadian with the awesome aprons). en.wikipedia.org/wiki/Stephen_Yan

@KnifewearKnives Год назад

I 100% know better, I'm not sure how I forgot that, they don't even look similar 🤦🤦🤦 Thanks!

@chengjwk Год назад

@@KnifewearKnives To be fair, Martin took functionally took over the space from Stephen. And we were all a lot younger when the transition happened. :-P There's even a line item in the wiki page for this mistake! "Later sources have occasionally confused the show..."

@joshuarolle6040 Месяц назад

I bleed red, white, and blue American. Where TF are Canada and China getting their carrots? I'm getting carrot envy over here.

@CufflinksAndChuckles Год назад

Please send this video to Uncle Roger.

@thomasd1779 2 месяца назад

Das mit dem chicken stimmt nicht ganz. Das ist nicht „deboning“, das ist „zerlegen“. Ansonsten : Nice!

@steviewanderer 8 месяцев назад

Good grief mate! If you're going to pay homage to THE legendary master chef Martin Yan, at least don't showcase a completely unrelated book by some other chef Yan in the video (and in the background).