Omelet > wrote:
> "Joe Cilinceon" > wrote:
>sw does not believe me that you can debone poultry with a chinese
>cleaver... ;-)

It's excellent for getting the gristly bits out.

I wouldn't use it on a t-bone though.

>I'll have to prove it to him one of these days.
>
>Never fillet'd a fish with it tho'. I'll have to try that.

Depends on the fish. Some (trout) benefit from a slim,
flexible fillet knife, but others (pomfret) need the
stiffness of the cleaver.

>And I know what you mean about scaring people with cleavers! <lol> I
>keep an extra one at work for slicing things, mostly fresh salad stuff
>in the break room. I'm still trying to convince a couple of co-workers
>it's not a weapon! So far, Jessica has only used it for scooping Ice
>Cream out of cartons. ;-D

I got my big one just to waggle it over my head.

--Blair