Something that changed how you cook, a tip most people don’t know or something you discovered yourself. Or even something that you just think is cool.
Something that changed how you cook, a tip most people don’t know or something you discovered yourself. Or even something that you just think is cool.
A caidao is literally a vegetable cleaver, though they tend to be heavier than nakiri. Nakiri are good, but I prefer the extra surface area as a bench scraper and the weight helps with things like pumpkin/squash.
I end up cooking a lot of root vegetables and squash on occasion, sounds like a caidoe is the right knife for me.
A Shi Ba Zi is really good for its price range, the handle might be annoying if you have to use it for hours on end as it’s not as ergonomic as some of the fancier makes but that shouldnt happen often as a home cook.
Just adjust your grip for the larger blade (seen below), and use the extra surface area to lean the blade against your non dominant hand’s knuckle(s).
While resting the knife blade against your knuckles is common in professional western cooking as well, it’s easier with the height of the knife. Keep your fingers tips curled back to avoid getting them near the blade’s edge if you’re able to do so.
Thanks for the recommendation. I’ll have to learn some new knife skills but my skills with a chef’s knife are garbage anyway.