I used to watch Yan can Cook back the 90s, absolutely brilliant chef, his speed while cutting vegetables was just way too fast and accurate knife control same with meat as well.
this is The Chinese chef's knife . Although the Chinese chef's knife looks much like the cleavers familiar in butcher shops in Europe and North America, Chinese chef knives are much thinner in cross-section and are intended more as general-purpose kitchen knives, as a chef's knife. A Chinese chef's knife is mostly used to slice boneless meats, chop, slice, or mince vegetables, and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok.
@j4m35k4n9 it's not about the cleaver, it's about how often you sharpen it i am a retired professional chinese chef. sharpening knifes is a daily routine when you work in a kitchen. i've held culinary classes for housewifes and chinese cooking enthusiasts. i always told them to bring their own chinese cleavers from home at lesson 101 then show them how to sharpen them. in a kitchen, sharpening a knife is like soldiers cleaning their guns everyday
j4m35k4n9 and all, Martin Yan has teamed up with different cutlery companies. He first teamed up with Dexter-Russell (American) and then with Messermeister (German). There are several version of his signature knives, but I do not like his latest version because the knife has too much belly. He said it in his official statement that it is combine a French chef's knife with a traditional Chinese chef's knife, but this merger makes the knife a poorer slicer.
@kommisar slice with the motion of going downward and forward. Any knife only shows its sharpness by a slicing motion, not a chopping motion. Analogy: you can hold a knife with the blade on your palm and squeeze and it won't cut through your hand to the bone very easily. But if someone pulls on it while you're grasping the blade, your hand will slice open much more easily.
I’ve always thought that someone using a steel or honing rod should do so away from the cutting board and then rinse the blade (or at least wipe it) before using.
anything used for cutting vegetables should have a TOOTHY like edge, and not sharpened to be smooth or it wil ahve no bite to it. Thats prob why he cant cut the apple without moving it a bit, because the edge is so smooth.
I hope he now uses better cleavers than ones from Solingren Germany. It makes me wince to see him saw at those vegetables when one cut should slice from a decent knife right through the skin. It requires a harder steel than the soft stuff in German knives.
