Chinese chef's knives
Chinese chef's knives
EXPERT KNOWLEDGE CHINESE CHEF'S KNIVES
What is a Chinese chef's knife?
Chinese chef's knives, also known as chai dao (菜刀), are indispensable in Asian cuisine. Their rectangular Blade shape makes them a versatile tool that can do far more than just chopping. A Chinese chef's knife is suitable for finely chopping vegetables as well as mincing meat and bones - depending on the thickness and material of the blade. In contrast to Western chef's knives, which are often specialised in specific cutting techniques, a Chinese chef's knife covers many different tasks. For example, the wide blade is not only used for cutting, but also for scraping ingredients and transferring chopped vegetables or meat to the wok.
Blade quality and Steel of the Chai Dao
A traditional Chinese chef's knife is often made from carbon steel or stainless steel.
Carbon steel offers the advantage of an extremely sharp blade that is easy to sharpen, but requires regular maintenance as it is susceptible to rust.
Stainless steel knives, on the other hand, are easier to care for, rust-resistant and retain their edge, but this steel is often somewhat more difficult to sharpen.
High-quality Chinese chef's knives are also made from Damascus steel. These damask knives impress with their combination of sharpness, toughness and aesthetic design.
The blade length of a Chinese chef's knives typically varies depending on the Manufacturer and intended use, but is usually between 18 and 25 cm.
The width of the blade is also a characteristic feature of Chinese chef's knives. It provides a proper surface for mashing food.
Applications and techniques - Chinese chef's knives
In Chinese cuisine, the chef's knife is often used as an all-purpose knife. From cutting delicate ingredients such as spring onions and garlic to chopping hard bones, it is extremely versatile. Professional chefs use the front blade for precise work and the rear blade for coarse chopping. Thanks to the size and width of the blade, this universal Kitchen knives can also be used as a scoop to quickly transfer sliced food from the chopping board to the pot.
How do I care for and sharpen my Chinese chef's knives?
Regular sharpening is essential for the longevity of a Chinese chef's knives. Sharpening stones are the preferred method for maintaining sharpness. Carbon steel knives should also be thoroughly cleaned and dried after each use to prevent rust from forming. Stainless steel knives are easier to care for, but careful handling is also recommended here.
The correct storage of a Chinese chef's knife is crucial; Knife blocks, which are available in a wide variety of versions and sizes, are particularly suitable.
Chinese chef's knives compared with European chef's knives
The main difference between a traditional Chinese chef's knife and a European chef's knife is its distinctive shape. While European knives usually have a narrow blade that tapers from the handle to the tip, a Chinese chef's knife is almost rectangular and wide.
This shape is reminiscent of a cleaver, which is why it is often referred to as a "Chinese cleaver". However, it is not just a chopping tool, but a versatile all-purpose knife that is used for fine cuts, chopping and even as a scoop for transporting ingredients.
Is a cleaver the same as a Chinese chef's knife?
Chinese chef's knives (also known as Chinese cleavers) and classic cleavers (meat cleavers) differ in function, shape and edge retention.
1st purpose:
Chinese chef's knives: an all-purpose knife used for a variety of tasks, including slicing, dicing, chopping and scraping vegetables, meat, fish and herbs. It is not suitable for chopping bones.
Cleaver (meat cleaver): Specially developed for cutting through bones and thick pieces of meat. It is relatively heavy and robust to provide the necessary strength for these tasks.
2nd blade thickness:
Chinese chef's knives: has a thin, fine blade designed for precise cutting and chopping.
Cleaver: Significantly thicker and heavier, with a correspondingly massive handle for chopping through bones or hard materials with great force.
3rd sharpness:
Chinese chef's knives: Very sharp, but not intended for hardness such as bones. The thin blade is ideal for fine cuts.
Chopping knife: Sharper than an ordinary Kitchen knives, but with a thicker blade designed more for sturdiness than precision.
4th Weight:
Chinese chef's knives: Relatively light and handy, despite its Size. This enables fast, precise cuts.
Cleaver: Much heavier to transfer the necessary force to bones and thick pieces of meat when chopping.
To summarise: A Chinese chef's knife is a versatile tool for everyday kitchen work, while a cleaver is designed for heavier tasks such as cutting through bones.
Which other knife would be a good addition to the Chinese chef's knives?
A good complement to the Chinese chef's knife would be a small, precise knife such as an office knife or paring knife (also known as a petty). While the Chinese chef's knife is versatile and ideal for rough and medium work such as chopping, slicing and scraping, a smaller knife offers more control for finer tasks such as peeling, coring or cutting small fruits and vegetables.
A paring knife or a Santoku can also be a useful addition. The paring knife is ideal for delicate work, while the santoku knife has a wider blade that is well suited to chopping and weighing - similar to the Chinese chef's knife, but in a more compact shape.
Conclusion
Chinese chef's knives are an essential tool for any kitchen that values efficiency and versatility. With the right care and the right material, the blade remains sharp and durable.
Whether you are a professional or amateur chef, a good Chinese chef's knife makes your work easier and significantly improves the precision of your cooking.
