Please make a review for bird's beak paring knife. It has a very unique profile and purpose.

@@jeffreyaguilar3271 glad you saw the review. Will be looking into a sharpening video for it as well. Thanks for the great idea! 😁

lol just spent my Christmas bouns on your recommended budget knives and i see this

That is awesome to hear! I'm a Hong Kong native myself and man, I get homesick all the time. One of the best places to be and an experience of its own. I think you experienced Hong Kong at the Golden age while it was still under British rule.

@@BetweenTwoForks I don't know man. Maybe, maybe not. I was in Singapore couple years ago. I enjoyed but didn't the in-your-face vibe of Hong Kong lol. You know what they say....... "you can take the boy out of Hong Kong. But you can't take Hong Kong out of the boy!" guess that applies to the both of us, keep safe brother 😊

Hahahaha should've put some WWF John Cena music in there 🤣

They really are great all around knives! People will be surprised at what can be done with one. i always tell people to search Chinese chef knife skills and it blows their minds! lol

Thank you so much for your support and kind words! Chinese chef knives and cleaners are pretty awesome! 😁🙏

100% agree! I love how utilitarian they are. I wouldn't say they can do it all but man, it sure does do a lot! And you can also use the spine as a tenderize and etc. Thanks for watching!! 😃🙏

Thank you so much for watching! Haha royalties would be pretty awesome 😃

That is brilliant! I struggle everything I try opening a coconut. Feels like I'm gonna lose a finger 😂

Absolutely! That is a fantastic idea! Should be a fun video to do. I actually have a nakiri coming soon 😃

They are amazing aren't they? So many uses! 😃

Bought my first yesterday. Still yet to try it, cannot wait. Also bought a santoku, just as excited to add some miles

@@travismailsa1 have you had a chance to try them out yet? Congrats on the new knives! 😃

​@@BetweenTwoForks Thanks a lot man. Can never go wrong with adding knives to your arsenal. I have used them :), wish I had bought a Chinese cleaver years ago. I could have mastered it by now. The cleaver is a fantastic knife, so versatile you can almost use it for everything in the kitchen. The Santoku is an absolute dream for dicing. Keep up the great work. Really enjoying your channel.

Thank you so much for supporting the channel!! :)

Thank you so much for your support and kind words!! I'm not sure if I am qualified to teach people but I can definitely share what I know. Just a enthusiastic home cook here haha 😀🙏

@@BetweenTwoForks that would be great, if you will share what you know

Agreed! The Chef knife was way thick. For the butchering cleaver, it makes sense. But the CCK is definitely superior as far as thinness! 😃🙏

Hi! That is a really good question! Personally, I prefer a lighter knife. A very heavy knife causes a lot more fatigue while in use. A few ounces might not seem like much. But in reality, even if you are cutting for like 30 minutes, you can feel the difference. For a pro working the line, it matters even more! Hope that helps answer your question 😃🙏 thanks for supporting the channel!

@@BetweenTwoForks I prefer a lighter knife as well, just curious what chefs are used to. 12oz seems pretty heavy for a knife. But most of the highest quality brands are heavier than that. I have a 7" Shun veg cleaver, very nice knife, but it's 13oz, while the swiss is 1/4 that weight...

I think for the Chinese kitchen, the slicer/chef paired with a butcher knife goes a long way. The keyword in your sentence is Almost. Because one can never have too many knives 😂😂😂

@@BetweenTwoForks thanks for the reply, one Cantonese master chef told me he uses five cleavers, from slice cleaver to beef bone cleaver, they look similar but only the thickness difference, for some Chinese cold dish chefs, they might need a set of carving knives for decoration, like making tofu sculpture or commonly seen rose shaped radish. but for us, 2 cleavers are enough for daily kitchen work. BTW, I have a set of Cangshan knives, same German steel as they use on Wusthof, pretty good.

You are welcome! 😊 It's crazy how just the thickness of the knife can make such a big difference. I prefer a thinner cleaver for daily use and unfortunately, the cangshan cleaver is a little bit on the thicker side. It amazes me how much finese and skill it takes to properly use a chinese cleaver.

True but fish delicate pieces need lil something else

@@debjyotidutta9964 I think that just depends on the chef. I have seen some Chinese chef that just use a thin cleaver. Also, I think it has to do with how the chef was trained and really depends on what they are comfortable using.

Lol allergy seasons in the midwest ain't no joke!

Same here! I love the flatter profile for chopping and push cuts. I have an Ikea 15min away and I have never seen the cleaver. Maybe its because the cleaver is not very popular in the States and they stock their stores by demographic. I will have to see if I can find one. Thank you for the recommendation and supporting the channel! 😃🙏

@@BetweenTwoForks I couldn't find the cleaver at the IKEA store here nor was it in their catalog in the States. However it's readily available in Australia and Malaysia. I bought one from IKEA Australia via S.Korea but it took the good part of a year to actually get it. It's called IKEA 365+ Chinese cleaver.

Thank you!!

You are welcome! Thank you so much for supporting the channel! 😃🙏

I am honestly not sure the proper pronunciation. It looks more mandarin. I speak cantonese and it is pronounced very different. One of my goal this year is to learn mandarin 😁

Hi! I have heard a lot and seen a lot of their ads. Unfortunately, from the experience of some people I know as well as their marketing strategy, I will recommend people stay clear. Their advertisement saying that the entire set is MSRP at $1XXX but now is like 90% off is a pretty good indicator that they are using snake oil sales methods. Thanks for the recommendation nonetheless! Happy holidays!! 😃🙏

@@BetweenTwoForks so I did get the knives and they are just as good as the Miyabi. Again initial sharpness out of the box is the easy part, see how long they hold their edge.

@@bartsitarz9785 congrats on the new set of knives! Sounds that they are good and will serve you well. Look forward to hearing your thoughts after you use them for a while. 😃🙏

Thank you! The Chinese chefs knife skill videos blow my mind! 🤯

Thank you for the heads up! The white set looks so classy 😁

@@BetweenTwoForks I bought the 7 pc BBQ set in both colors as well. Love these knives! When I saw your demo a month or so ago, I reached out to Cangshan and asked when they would have these in stock again, he told me, "June". THEY ARE HERE, GET THEM NOW!!! :D I'm a grill master, and trying to learn more about Chinese cooking. Thanks again for your video, brother.

You are welcome and thanks for the support brother! I need to step up my bbq game. I will be starting a Chinese cooking segment here on the channel 😊

@@BetweenTwoForks I'm following!! looking forward to what you will be bringing to us!!! I'll hit you soon, with my BBQ Channel. Blessings

Sounds good my man! I appreciate the support! I am in the planning stage right now and hope to be able to deliver something good! 😁 look forward to the BBQ channel 💪

Hi! I am sorry, but I am honestly not sure. But judging from the specs and the price point of the lightning cleaver, it should be worth a try!

Thank you and really appreciate the feedback! I definitely need to start scripting or at least laying out the content ahead of time. 🙏

@@BetweenTwoForks You are welcome. Can't wait for your channel to take off!

@@IceXiao thank you! Will keep my fingers crossed 😊

Yes agreed, don’t mean to be negative but there was so much fluff and “before we get started”

@@andrewnewby3852 not negative at all! I actually appreciate the feedback! 😊🙏 It will help me create better content for everyone. Will try to get to the knife and talk about it while I demonstrate.

Thanks for the great idea! I can look and do some research to see which cleavers to do a comparison video. 🙂🙏

@@BetweenTwoForks For reference, I recently picked up a Skylight brand Chinese chef knife. Since I had been exposed to the knife style and wanted to try one out, but didn't want to get too pricy. It cost me all of $20 on amazon, and I think I got my money's worth. It has decent steel, a nice western style solid handle, and good geometry. The bad news is the grind isn't what I would like, with the wedging behavior that drives you and me nuts. Out of the box, it took so much force to get through hard veggies, that I was damaging my cutting board. Since I was determined to give it my best go, I actually took the time to rework the bevel on a cheap diamond plate. The good news is that after an hour or so of work the knife works nicely. The bad news is the diamond plate gave it's life for the process LOL. So I ended up paying as much to fix the knife up as it cost to buy it. Though I don't regret it, as it was a good learning process, and I'm pleased with the final results. It's a shame because with just a bit more effort into putting the right grind on it, it's a nice knife. And such work is far easier to do with the factory equipment. Another example of how pictures and text on a website can't be as useful as a skilled reviewer like you. ;P Keep up the good work!

Kind of a yes and no answer. Poultry will be easy. As for fish, with enough practice, definitely wouldn't be an issue. Fish a much more delicate but there are many Chinese chefs that do it on a daily. But I personally prefer to use a more nimble knife. But its all personal preference.

I can definitely try to do that! Let me try it out later today and will report back to see if I still have all my fingers 😂

All been done and easy to do. Also can carve veggies and fruit.

@@bixbe_sglearn agreed! Maybe slightly easier with a paring knife on more delicate cuts but the Chinese cleaver is definitely a very versitle knife 🙂

Hi! Thanks for asking! So there are two cleavers in the set. There is the Chinese Chef knife (one without the hole) which is a very universal kitchen knife like a chef knife and than there is the one with the hole, which is a basic butcher cleaver. Most of the butchering cleavers are not meant for refined work, so it doesn't have a fine and delicate edge. They tend to have a duller edge at a wider angle for coarse, grunt work like trying to break bones and etc. They also tend to be much thicker behind the edge to prevent damage to the edge. So TLDR, yes, it is totally normal that the cleaver with the hole is not hair splitting sharp. Hope this helps! :)

@@BetweenTwoForks Thank you for such a detailed response and clarifying that! I will definitely keep my knives :) and subscribe my good sir!

You are welcome! Glad to help and thank you for your support!! 😃🙏

Thank you very much! I really appreciate the support 😊🙏 I'm thinking about investing in a wireless lav mic and a gopro. 💪

Hahaha I know right? 😂 It wasnt bad though, just a quick push and it all came apart. Was still getting use to the knife. I am more use to Chinese cleavers with a flatter profile.

@@BetweenTwoForks glad you noticed!!! XD

@@LuisFlores-cx8py thanks for watching! 🙏😊

@@BetweenTwoForks That's why I like the Chinese cleavers with a flatter profile. I have a Chinese cleaver like the one you are demonstrating and I have to rock cut to get clean cuts with it. I prefer a European style chef knife for rock cutting.

I think you are right. I tried searching for it and couldn't find anywhere.

Costco

I just saw this set today at the Costco near my house in the Washington DC metro area. They are also available online at Costco.com I use mostly Miyabi knives, but want an authentic Chinese vegetable cleaver. I'm deciding between the Cangshan, Zwilling and the Tuo. Zwilling is generally the highest rated, but I believe just because it's more commonly known - and is not authentic ...I have been tending toward the Tuo cleaver as it's highly rated in reviews in China, has an HRC rating of 62 and a great look and feel.

I am a bit on the fence. Still researching Chinese cleavers :)

That must've been an amazing experience! It is truly mindblowing how much finese the Chinese chefs have with the cleaver. 🤯 I'm super impressed exerytime I warch one of their cutting demonstrations

As if u know ..... Depends on people's to people's ..... When they become comfortable I have seen met chef's or home cookd use specifically more than 10 knifes for various fish meat noodles vegetables etc also I have seen some use a cleaver for all or any depends how good u r with your sets

@@debjyotidutta9964 I am sure there'll be someone who uses different knives for different stuffs and vice versa. Depends on the people. But based on my experience, most chefs use one type of knives al most all the time. I am not a chef nor majoring in food, I am (still) an Applied Mathematics student that loves to eat.

@@gold9994 that's whay

I will have to agree that I like a flatter profile as well! 😃🙏

😂 I've never gotten that one before. But being compared to an Oscar winner ain't so bad. Thanks for watching 😃🙏

Oh no!! 😭 have you tried calling costco to see if there were able to find it or if someone turned it in? I'm so sorry 🙁

Between Two Forks yeah I have I don’t think the person will ever turn it in he scored a free set 🤦‍♂️

@@HeinrichDulay so sorry to hear 😢

I've heard people say that before. It practice, is such a hassle 😅

Hi! It is an apron that I purchased off of Wish 😊

Between Two Forks It looks good. 😁

Thank you very much 😊🙏

Hi, last time I saw them at Costco for around $80 USD 😊

Hahahhaha

Yes! The wok is one of the most versatile piece of cookware!

Thank you so much for the valuable feedback!! I 100% agree with you and I love Alex's channel. Amazing creator! Time to get to leveling up this content. Thank you! 😃🙏

Wallop it goes! 😁

Hahaha this was actually before I got a few bigger cutting boards. Pre-upgrade days 😂

Thank you so much for the feedback! I have been trying to get right to it in my new videos 😊🙏

Thanks for the feedback! We are actively working to improve our audio quality. They have pretty bad asthma, so they do their best to keep it together. We appreciate your understanding and support 🙂🙏

@@BetweenTwoForks i totally enjoy your videos and am not a germaphobe . It is just accentuated on a 'food' product show. Once or twice but every video. I will keep watching your great content no matter what., I feel bad for even mentioning it

@@richardcotter4506 all good my man! I appreciate the feedback and completely understand where you are coming from. You are not the first to mention and I am thankful for the feedback to help me create better and improved content. Only way to become better is be open to feedback and I appreciate your support! 😊🙏🙏🙏

Hey! Thank you so much for the valuable feedback. We've shorten our intros and tried to be more concise with my delivery to get right to the point in our never videos. Hope the change is noticeable. Thank you for watching and sharing your thoughts to help us create better content! 🙂🙏

Agreed! Thanks for the feedback. This was one of my older videos when I first got started. Our newer videos have a completely different format that is much more efficient and direct. Thanks!

Haha I appreciate all of it. 🙂

LOL just good ol' midwest allergies

Thank you!!! 😊

Thank you for the feedback! Noted on making my content more efficient and to the point. I try to get right into it for my newer videos. I appreciate you watching and sharing your feedback! 😃🙏

You might want to contact cangshan if yours cannot cut. I'm sure they will get you taken cared of 😊

Thanks for the feedback. You might have missed the title, this is a functionality video and not a review. Thanks for watching either way!

It is really amazing how much skill they have with a thick cleaver and a finest cleaver. It blows my mind!