Great video. I'm amazed you can get your chicken seared in just 15 seconds, I can let mine sit there for a full minute at max heat and it will still come out pure white. When did you switch from the French chef's knife to the cai dao?
Hello Enrajb, how’s it going? 😃 My wok is thin carbon steel and my flames can run quite hot fast. So I have to be careful with timing. I’ve always had the big knife 😃 I break it out occasional. Thanks for watching and commenting, take care!
