"Lou" > wrote in message
...
> On Tue, 14 Jun 2005 13:04:02 +0100, "Shaun aRe"
> > wrote:
>
>>
>>"Katra" > wrote in message
...
>>> In article >,
>>> gman > wrote:
>>>
>>> > I'm looking for a good chef's knife? What are some of the better
>>> > modestly priced knife companies out there?
>>>
>>> While I love my old chef's knife, I've learned to love my new Kiwi
>>> Chinese cleaver even better!
>>>
>>> I'm not kidding......
>>
>>I love mine too, but with the blade being quite thick on it, it's better
>>for
>>cracking broth bones than slicing anything even remotely thinly for me...
>
> Strange but mine is only about 1/16" thick, a perfect slicer and
> dicer.
>

There are two types of cleaver. One is thin and light and is intended to be
used as a knife would. This is the kind that is the "Chinese cleaver" that
you see Chinese chefs using to chop and dice. The other is heavy and thick
and is designed for dismembering carcasses. They are obviously not
interchangeable.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm