"Peter Aitken" > wrote in message
...
> "Lou" > wrote in message
> ...
> > On Tue, 14 Jun 2005 13:04:02 +0100, "Shaun aRe"
> > > wrote:

> >>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.

Heheheh, indeed it would appear not!

',;~}~


Shaun aRe