Cleavers

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