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Post by bitbyter on Jul 18, 2014 22:13:08 GMT -5
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Post by Deleted on Jul 18, 2014 22:48:15 GMT -5
Thanks this was neat to watch. I didn't know you were supposed to hold a cleaver like that so thanks for that haha!
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Post by bitbyter on Jul 19, 2014 8:34:56 GMT -5
Any of the heavier (such as a chef's knife) quality knives should be held like that as it gives you better control. Only with light knives (like the boning knife I use the video) can you really get away with only holding the handle.
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Post by Deleted on Jan 13, 2015 12:41:44 GMT -5
any tips for sharpening knives? or a knife buying guide like what you would need and what to avoid?
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Post by Corvidophile on May 10, 2015 8:03:48 GMT -5
AW I GOT SO EXCITED when I heard you say the Burlington/Hamilton area, until you said Ontario! I live in New Jersey and it just so happens that Burlington and Hamilton are a county and town mere minutes from me, funny how far-off places can have similar names bunched together like that. Great video, though!
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Post by Deleted on May 11, 2015 16:42:53 GMT -5
This is awesome! Thank you for sharing. I just recently ordered a rabbit from the site I get our raw meat from and was wondering how the heck to cut it up! Any recommendations on a good knife?
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Post by Celene on May 12, 2015 9:17:46 GMT -5
@christa08, a heavy meat cleaver is the best for cutting through bones. Preferably, you want one with a flat edge, not curved. bitbyter says you need to spend at least $75 to get a decent one, but he's a former chef so used to working with fancy knives  |
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Post by Deleted on May 12, 2015 12:04:44 GMT -5
Thanks such a cool video!
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Post by bitbyter on May 12, 2015 15:26:04 GMT -5
@shanna66 there are plenty of videos online on sharpening knives. It is an investment though. I spent a couple hundred on all my sharpening stones. You might be better off finding a local company or person to do it for you.
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