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Is there a recommendation for a not-so-expensive chinese cleaver for vegetable prep? I thought I'd give it a try and see how I like it. I would be tempted to get the CCK one, but it's $70 so not really an impulse try it out type of buy for me. While I'm at it, what's a good brand for a first sharpening stone? Would something like this work? http://www.amazon.com/Kotobuki-King-1000-K-80-Combo/dp/B00200L90I/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1421204199&sr=1-4
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Jan 14, 2015 04:28
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| # ¿ Jun 2, 2024 19:08 |
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Well the usual advice is a dull knife is more dangerous since you're really mashing down on poo poo and accidents can happen easier. Just use regular caution when using a knife and don't try to be some fancy chef and go too fast. Also don't try to catch a knife if you drop it. Another way to think about it is a knife is a sharp thing so both knives will cut you in an accident. My 3 bad knife accidents were me being a dumbass and had nothing to do with cutting food normally, I don't think I've had a major accident from just chopping food normally.
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Feb 24, 2015 07:00
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