Which do you prefer: A Chinese cleaver or a French knife? Why?

Question

I've both. There are advantages to both. What do you think?

Lisa H -- Yes, a chef's knife is a French knife. I don't know which term is more correct. I have several Japanese knives -- long bladed sushi knife, mini-cleaver, and a knife similar to the chef's knife (is that santoku?) -- but no, I mean a Chinese cleaver. It's rather large and much thinner than a cleaver. I agree with you that such a knife is great for dicing and such, but it's definitely Chinese. You've got me wanting to go back and look at the Japanese knife selection, though.

Answer 1

by french knife do you mean a chef knife? And by chinese do you mean the japanese santoku?

I like both. They basically do the same function, though I prefer the japanese santoku if I am doing a lot of chopping like onions or something. The blade is wider and more staple for rocking on the cutting board. I also find that it cuts herbs up more finley than a chef knife.

i have a 7" santoku and an 8" chef knife by wustoff and love both.

Answer 2

A good set of sharp knives with multiple uses are the best!
The cleaver's edge is best for, uh, cleaving!
A Chef's knife, I guess that's what you mean is best for slicing, chopping and all-around general kitchen work, and has the correct edge for it.
Although some Asian cooks use a cleaver I find it a bit unwieldy for slicing a hard boiled egg!.

Answer 3

I have 2 French knives that I use all the time mostly for chopping vegetables.
Don't have a Chinese cleaver.

Answer 4

We had an orthopaedic doctor our health center known as Kneiffe much more bizarre however precise he used to be French!! True tale. We even have a journeying advisor vascular doctor known as Mr Butcher :))

Answer 5

My French knife wins out every time.