My first job as a professional cook was at a very famous Asian "fusion" restaurant in NYC - you were only allowed to use a chinese cleaver (they gave me one as my standard issue tool) to do ALL tasks associated with your position - I already had pretty good knife skills at the time but this forced me to focus my ability on this one tool. Took my knife skills to a different level (and I still have that cleaver in my knife set along with a lighter, thinner vegetable cleaver) It is a very versatile and useful tool and can help anyone with modest skills achieve new abilities and confidence - great post!

I especially liked the technique for mincing ginger. Very clever!

Thank you for this tutorial! I notice that some non-Chinese nowadays once they get hang of Chinese cleavers, are using them enthusiastically almost exclusively.

I really enjoy watching segments of father and son. Good rapport and information. Thanks

Awesome father & son team great job.

Thirty years ago my Mom bought me the Yan Can Cook Chinese cleaver. It is my go to knife ever since. I can’t speak highly enough of this knife.

The wisdom of your dad is priceless! I have always used a chef’s knife, although we also have a santoku (Rachel Ray brand) but I just may add a Chinese clever to my knife set.

Thank you for this video. I love the techniques as well as the cultural and family connection. My mom just bought a nice stainless Chinese cleaver and a stout wooden chopping block for me, and I am excited to continue my journey of delicious Asian cooking!

I've been interested in the cleaver for some time and am glad to find this video. Excellent!

Very interesting lesson. Thanks ATK.

I've been waiting for this channel to recommend a great cleaver. Thanks so much! Now I only can anticipate an updated winning knives set recommendation in the future. :)

Thank you Jeffrey and Kevin for another great video! I will have to buy that clever!!😊

ATK Clever usage 101

Nice tips for being professional at the kitchen

Wow. Never thought of shredding ginger with the back of the clever. Brilliant!

Excellent video!! Since knife skills are so required for making great Chinese foods, this is really a perfect video. No one need fear the cleaver after watching this!

Thank you for this so informative video! It warms my heart to see dad and son working together in the kitchen. I've had an old antique meat cleaver in my cupboard for years and it's made with forged steel. I never knew how to use it until today. I think I'll get it all cleaned up, sharpened and ready to use. Thanks especially for the 'safety' tips because I want to keep my 'pinkies'🖐lol

Great info Thanks !!!

Years ago, I purchased a Martin Yan Chinese Vegetable Knife (that was the title of the knife). I was promptly informed by the cutlery salesman that it was NOT a cleaver. He then produced a heavy cleaver and told me that it was for "chopping" through bones with one chop. I still have my vegetable knife and love it, but I have added a boning knife, a chef's knife, and a karambit (just for fun)

Great ginger tip!