SC - Re: Bread making Platina style (long)

[Jenne Heise]

I've actually been pretty happy with the Chinese cleavers I've picked up 
here and there.  They're stainless steel for the most part, and keep a good 
edge.  I have two large ones which serve for most heavy-duty chopping, and a 
small one for fine work. I can do everything from hacking apart carcasses to 
fine brunoise with these things, and they tend to be substantially cheaper 
than the high-quality ones on the market.  Look in restaurant-supply stores 
or Asian grocery stores for them.

Vicente
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