<http://schema.org/description>
"The Chinese chef\u2019s knife Yan uses to cut vegetables looks just like a cleaver but is much lighter (a true cleaver is strong enough to&nbsp;cut through bone). Here are Yan\u2019s tips for buying and using one. You can also use an 8-in. French-style chef\u2019s knife.&nbsp;\r\n\r\n\r\n\tBuy. Look for high-carbon stainless steel, which is rust-resistant and holds an edge; a slightly curved blade; triple rivets so the handle won\u2019t come loose; and a full tang (meaning the metal of the blade extends into and all the way down the handle, for strength). The knife should feel lightweight and balanced, with the center of gravity where you grip it.&nbsp;\r\n\tUse. Grip the knife on the sides with your thumb and first finger and the other three fingers under the handle. Plant the&nbsp;tip of the blade farthest from you and rock it downward and then forward.&nbsp;\r\n\tKeep it sharp.&nbsp;Set the part of the&nbsp;knife\u2019s blade that\u2019s closest to the han\u00ADdle against a rod-shaped diamond steel&nbsp;at a 15\u00B0 to 18\u00B0angle. Pull the knife down and across the steel in an arc,&nbsp;all the way to the tip. Repeat several times on each side of the blade.&nbsp;Wipe clean.\r\n\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/food-wine/techniques/knife-skills/knife-skills-knife-basics>