SC - Re: knives
Vincent Cuenca
bootkiller at hotmail.com
Mon Jul 17 09:01:40 PDT 2000
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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