Reply by Tennessee

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2873 posts in 2538 days

#1 posted 10-03-2012 07:35 PM

In the mid 60’s, (dating myself), I worked in a restaurant that was Chinese food/steakhouse for years while in high school and college. Same town, same restaurant. The Chinese cooks we had used one of these. I can remember them whacking away at big hunks of beef with those Chinese cleavers. The cooks were all on the short side so this was just the right height. They would scrape it down everyday, wash it with warm water, and oil it down again. Can’t imagine what was living on the surface!! When I went to Shanghai, I was sure to bring back a few of those cleavers, and my wife loves them.

-- Tsunami Guitars and Custom Woodworking, Cleveland, TN

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