Chinese Knife Skills — The Cleaver as Universal Tool
China — universal culinary technique
The Chinese cleaver (cai dao) is a universal tool performing every cutting function: julienne, mince, slice, chop, scoop, and pound. Unlike Western knives (each designed for a specific task), the Chinese cook uses one or two cleavers for everything. The technique is fundamentally different: the wrist does not rock; instead the full blade moves in a downward, slightly forward motion guided by knuckle contact.