This is ChinaTypical Cleaver Chopping Kitchen Knife.
On the video clip, I slowed down my splitting so that the camera could rush. Otherwise, you would not see a knife but just a cabbage as it flies all over.
You have several species and each is for special purpose.
You can cut into thin slices to get it almost instantly.
When you get used to it, you can cut meat very quickly (pieces, cubes, leaves, sticks, thin noodles and you can chop the meat so much that it becomes minced on the machine), and you can chop the vegetables and vegetables quickly and accurately. The width of the knife prevents injuries, the length of the blade allows you to cut a large piece of meat, vegetables, fruit, etc. in one cut.
Of course, there are great differences in the shape of the blade, the thickness of the knife, the weight, the length, whether it is straight blade, curved or angled, and, in addition, a great importance for the longevity of the sharpness of the blade and the quality of the knife is the quality of the metal.
I think that you are the first person to get my video on youtube.
How do I know? When I looked at my video, I saw that one person reviewed it and in the comment you tell me that you watched the video.
Hahaha
Thank you for that
I'll publish a lot more
This is ChinaTypical Cleaver Chopping Kitchen Knife.
On the video clip, I slowed down my splitting so that the camera could rush. Otherwise, you would not see a knife but just a cabbage as it flies all over.
You have several species and each is for special purpose.
You can cut into thin slices to get it almost instantly.
When you get used to it, you can cut meat very quickly (pieces, cubes, leaves, sticks, thin noodles and you can chop the meat so much that it becomes minced on the machine), and you can chop the vegetables and vegetables quickly and accurately. The width of the knife prevents injuries, the length of the blade allows you to cut a large piece of meat, vegetables, fruit, etc. in one cut.
Of course, there are great differences in the shape of the blade, the thickness of the knife, the weight, the length, whether it is straight blade, curved or angled, and, in addition, a great importance for the longevity of the sharpness of the blade and the quality of the knife is the quality of the metal.
I think that you are the first person to get my video on youtube.
How do I know? When I looked at my video, I saw that one person reviewed it and in the comment you tell me that you watched the video.
Hahaha
Thank you for that
I'll publish a lot more