Why I dropped my fancy cleaver for a $12 cimeter

Used to swear by my expensive German cleaver for everything, breaking down chickens and trimming roasts. Then about 6 months ago I watched an old timer at a shop in Nashville work a whole side of beef with just a skinny cimeter, no chopping at all. I got curious and grabbed a cheap one from the supply store, figured it was a throwaway. Turns out slicing through silverskin and separating muscles is so much smoother with that curve, my wrist stopped aching by the end of the week. The cleaver still comes out for bone work, sure, but that little blade does 80% of my day now. Am I missing something or did I just get stuck in a habit for no reason? Anyone else make a similar swap and never look back?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.