No, I’m not going to Sweeney Todd anybody. It’s just that our old meat cleaver is so old, it bounces when we try to cut through bone! It’s so old, even our cook’s dentures are sharper! But what kind of cleaver to buy? Should I get one with a 6-inch or an 8-inch blade? It’s gotta be bad-ass tough, for sure! With just the right heft and balance for me to be able to cut through bones — to get to them succulent marrows, of course! Or to chop up the Lechon Kawali neatly — and rip through chicken flesh and sinew…
Martin Yan, TV celeb chef, said he created the perfect meat cleaver — not the Chinese cleaver, which is basically a cleaver-shaped chef’s knife that Chinese chefs like to use — but I couldn’t find it on Amazon. So I googled. First I found this review of the best cleavers, tested by Denise Landis, author and NY Times recipe tester in the New York Times website : http://www.nytimes.com/slideshow/2008/01/01/dining/20080102_KITC_SLIDESHOW_index.html
Then I saw this website — http://www.seriouseats.com/2010/08/how-to-choose-buy-care-for-a-meat-cleaver.html
Hmmm…Dexter, huh? My favorite serial killer! Sounds real bad-ass to me. Well okay, technically the brand name is Dexter-Russell, but you get what I mean. 6-inch, 7-inch, or 8-inch…? Hmmm… I think this is the cleaver I want. Now to look for it.