On Fri, 10 Jun 2005 22:12:06 -0400, "Hal Laurent" >
wrote:

>
>"notbob" > wrote in message
...
>> On 2005-06-10, Petey the Wonder Dog > wrote:
>>
>>> I love my Chinese cleaver as well. It's perfect for so many things I
>>> just
>>> automatically reach for it.
>>
>> I see a lot of folks (non-asian) preferring the asian clever style
>> knife I wonder what's the attraction. I've tried it and am not
>> impressed. So much metal to be waving around. Sure, it makes a great
>> scraper/scooper, but that's just not enough of a selling point. They
>> require more arc of movement, are heavier to heft, and just seem like
>> more work. I just don't see the advantage over a good French style
>> chef's knife.
>
>Perhaps I don't understand what you mean, but I don't feel like I need more
>"arc of movement" when using my Chinese cleaver. And it certainly isn't
>heavier than either of my chef's knives.
>
>I prefer my 8" chef's knife for chopping onions, carrots, etc., as the very
>wide blade of the cleaver gets in the way for that application. For
>chopping herbs, though, I like the Chinese-style cleaver much better. The
>thin blade with the resulting narrow bevel angle just seems to work better.
>
>Why would anyone want only one kind of knife anyway?
>

well as a newbie am looking to start out small and build from there.
It would be nice to have an entire set at some point. I was
considering an all purpose knife under $80, but not necessarily a
totally cheap one. Since posters seem to like using a cleaver, am
examining that option.

peace

gman