Chinese · IV The Method
Chinese Cleaver (Cai Dao) Knife Skills
I
Origin
Pan-Chinese — the cai dao is the defining tool of Chinese cuisine, unchanged in form for over 1,000 years
II
Description
The Chinese cleaver (cai dao) is the universal kitchen knife of Chinese cooking — used for slicing, julienning, mincing, smashing, scooping, and tenderising. Unlike Western cleavers (thick and heavy for bones), the cai dao is thin-bladed and versatile. Chinese knife cuts include: slices (pian), julienne (si), dice (ding), mince (mo), and decorative cuts (carved shapes for banquet presentation).
III
The Thread
—Japanese gyuto and santoku (precision multi-purpose knives)
—French chef's knife technique
—Spanish jamón carving (precision thin-slicing)
IV
Flavour Context
Knife technique is preparation — the cut determines how ingredients cook and absorb flavour
Pillars V — VII
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