In article >,
Blair P. Houghton > wrote:

> 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

And scare the BBQ guests? ;-)
--
Peace, Om

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