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Cookware

Knife handling - Cleaver/slicers

rosetown | Jan 10, 201006:37 PM     66

Recently I've purchases 2 CCK cleavers, carbon steel. On my old, smaller cleavers, I would move the chopped product onto the cleaver, easily, shovel style, off the wood chopping block. The CCK's are so sharp and they bock in movement, sort of stuttering, on the chopping block. I could reduce the angle of the knife to eliminate that, but then I increase the likely hood of cutting my hand.

Do any of you have suggestions for better handling technique for scooping?

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