In article >, sf wrote:

> On Sat, 16 Dec 2006 08:37:13 -0600, Omelet >
> wrote:
>
> >
> >Mince it well. I use a chinese knife (cleaver) now instead of the French
> >knife I used to use and have a lot better results with it.
>
> I still prefer my chef's knife for chopping small things, I like the
> rocking action. Never could get used to a cleaver for that purpose
> and don't use my Santoku for it either.

I know we all have our own preferences. :-) I just like the weight of
the cleaver, but I have a medium sized one. Some of them are too large
even for my hands.

Dad likes the larger one somewhat but he has larger hands than I do. His
preference for chopping/mincing is a big a**ed chef's knife with a 14"
blade! It's very old and belonged to his grandfather. He did an
excellent job when he was helping me make that 24 lbs. of sausage
mincing the fresh herbs from the garden.

Interesting how long some knives with good steel (and proper care) can
last! That knife has got to be at least 100 years old.
--
Peace, Om

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