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The type of handle material is more an aesthetic thing for me, other than the weight of the handle offering a balance to the blade. I hold the knives at the middle, at the heel of the blade with a grip on both sides - sort of how Martin Yan (Yan Can Cook) holds a Chinese cleaver. I'll use a cleaver with more of a axe type of motion, but the blade looks like a mini axe too. Japanese BBQ traditionally makes cuts through the entire cut after cooking. Similar to Hawaiian BBQ.
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