Cleavers

No self-respecting Chinese cook would be seen with a knife instead of a cleaver. These heavy choppers serve many purposes. They are used for all kinds of cutting, ranging from fine shredding to chopping up bones. A Chinese cook will usually have three types of cleaver: lightweight, with a narrow blade for cutting delicate foods, including vegetables; medium-weight, for general cutting, chopping and crushing purposes; and heavy, for heavy-duty chopping. Of course, you can prepare Chinese food using good sharp knives, but if you decide to buy a cleaver, you will be surprised how easy it is to use. Choose a good quality stainless steel one and keep it sharp. I have found a medium-sized all-purpose, stainless steel cleaver is the best kind to have around.