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THE CLEAVER
Intimidating
as it may seem, in reality cleavers are the most useful and versatile pieces of equipment
that can be had in an Asian kitchen. The blade of the heavy cleaver is powerful enough to
cut through bones, yet delicate enough in the hands of a master chef to create paper-thin
slices of raw fish for sushi. The flat and broad blade is is ideal for crushing garlic or
ginger, and the same blade can be use to transport the crushed items to the wok or pan.
properties..
Asian cleaver
comes in several sizes and weights. Number 1 is the heaviest. The blade is approximately
23cm / 9in long and 10cm / 4in wide. It can weigh as much as 1kg and resembles a chopper
more than a knife. At the other end of the scale, the Number 3 has a shorter, narrower blade
and is only half as heavy as the larger cleaver. It is used more for slicing rather than
chopping. Number 2 is the cook's favorite. Considered medium-weight, this cleaver is used
for both slicing and chopping. The lighter, front half of the blade is used for slicing,
shredding, filleting and scoring; while the heavier rear half is used for chopping with
force. The back of the blade is used for pounding and tenderizing, and the flat of the blade
for crushing and transporting. Even the handle had more than one purpose - used as a pestle
!
choosing a cleaver..
Cleavers are made of several types of materials; such as carbonized
steel with wooden handles or stainless steel with metal or wooden handles. Choose the one
you are comfortable with. Hold it in your hand and feel the weight; it should be neither too
heavy or too light. One point to remember is that while a stainless steel cleaver may look
good, it will require frequent sharpening if it is to stay razor-sharp. To prevent a
carbonized steel blade from rusting and getting stained, wipe it dry after very use, then
give it a thin coating of vegetable oil.
caring
for your cleaver..
Cleavers should always be sharpened on a
fine-grained whetstone, never with a steel sharpener. The cleaver is user-friendly. It is
not as dangerous as it looks, provided you handle it with care. Learn to regard it as just
another kitchen knife, and you will be rewarded with a lot of fun and very satisfactory
results.
THE CHOPPING BLOCK
The
traditional chopping block in the East is simply a cross-section of a tree trunk, usually
hardwood. The ideal size for use in a domestic kitchen is about 30cm / 12in in diameter and
approximately 5cm / 2in thick. Much larger blocks are being used in commercial kitchens like
restaurants.
caring for the chopper..
Season a new block with a liberal dose of vegetable oil on both sides to prevent it from
splitting. Let it absorb as much oil as it will take, then clean the block with salt and
water and dry it thoroughly. After each use, scrape the surface with the back of your
cleaver, then wipe it down with a cloth. Never immerse a wooden block in water.
choosing a chopper board..
A
large rectangular cutting block of hardwood can be used instead, but make it has at least
5cm 2 in in thickness or it may not be able to take a hard blow from a cleaver. Acrylic
boards can obviously be used if preferred, but they will not have the aesthetic appeal as a
traditional one.
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