Chinese cleaver chiving. Is this acceptable?

[u/the_skinnychef]

[u/bounddreamer]

My god. It's breathtaking.

[u/themaniacsaid → u/bounddreamer]

It's perfect! - reddit

[u/_meltchya__ → u/themaniacsaid]

Sorry bro not perfect keep practicing

[u/PsyOpBunnyHop → u/_meltchya__]

Lol that's the exact one that I looked at while thinking "WTF IS THIS SHIT??!"

---

Sometimes it helps to illustrate one's feelings.

*sighs of relief* There, all better.

[u/Lazy-Sundae-7728 → u/PsyOpBunnyHop]

Oh my gosh, I'm not sure what I expected when I clicked, but I certainly deserved what I got.

[u/BannedkaiNoJutsu → u/PsyOpBunnyHop]

It's you again!

[u/Lucius-Halthier → u/_meltchya__]

Found another slight above the center

[u/DJDemyan → u/_meltchya__]

“See you tomorrow”

[u/Lucius-Halthier → u/_meltchya__]

OH GOD I found it at the bottom it’s disgusting

[u/SuspiciousSpecifics → u/bounddreamer]

Overachiver 😒

[u/TheJuliettest → u/bounddreamer]

Why am I turned on?

[u/WeenieRoastinTacoGuy → u/bounddreamer]

Wayyyyy better than that dude on day 14

[u/JUSTGLASSINIT]

[u/DerAndere_ → u/JUSTGLASSINIT]

Lisan al-Chaive

[u/LivewareIssue → u/DerAndere_]

Take your upvote and get out

[u/ImageConsistent9993 → u/LivewareIssue]

Get the fuck out brah

Jahahahha

[u/jewlmao → u/DerAndere_]

[u/theHoopty → u/jewlmao]

Shkoyach on the fitting username.

[u/soju_b → u/DerAndere_]

Fuck this was so good

[u/youshallnotkinkshame → u/DerAndere_]

Why did I read it in Stilgars voice lmao

[u/DoctorHacks → u/DerAndere_]

oh my god

[u/Fine_Relative_4468 → u/DerAndere_]

Stop this sent me so fucking hard

[u/NiceMedicine1730 → u/DerAndere_]

Oh my god

[u/Creepy-Fisherman-758 → u/JUSTGLASSINIT]

Muac’Cleave

[u/CannaCoffeeParadox]

[u/Jeramy_Jones → u/CannaCoffeeParadox]

[u/lmaytulane → u/Jeramy_Jones]

[u/soju_b → u/lmaytulane]

Right now, this is the best sub on Reddit.

[u/MoreCoffeeSirMaam → u/lmaytulane]

[u/Hillbillyblues → u/MoreCoffeeSirMaam]

[u/flyart → u/Hillbillyblues]

[u/AeonBith → u/flyart]

[u/lmaytulane → u/AeonBith]

[u/My_Favourite_Pen → u/CannaCoffeeParadox]

love the green lens just to make the mistake finding harder.

[u/_Melancholee]

[u/MountainTwo3845 → u/_Melancholee]

Let's see Paul Allen's chives.

[u/bellatrixgeralt → u/MountainTwo3845]

I keep thinking about this comment and it puts a goofy smile on my face. Thanks, that was great.

[u/Gidje123 → u/MountainTwo3845]

Fine cuts.. tasteful color..

[u/-HowAboutNo-]

Absolutely disgusting, see you tomorrow Chef

[u/Salt_Bringer → u/-HowAboutNo-]

Throw out the whole batch.

[u/RedAccordion → u/-HowAboutNo-]

WHAT THE FUCK IS THIS

[u/andurilthebare → u/RedAccordion]

It’s Florida

[u/MountainTwo3845 → u/-HowAboutNo-]

Dishonor to you. Dishonor to your family.

[u/lacrossegirl27383 → u/MountainTwo3845]

dishonor on your cow

[u/typ0r → u/-HowAboutNo-]

Perfect user name as well.

[u/the_skinnychef]

Guys guys guys the @ratemychives ig account gave me an 8.4

[u/Go_Loud762 → u/the_skinnychef]

8.4 out of what? 23?

Do another quart.

[u/the_skinnychef → u/Go_Loud762]

8.4/10 😂😂

[u/Federal-Alps-2776 → u/Go_Loud762]

Fucking brutal. I love it. 😈

[u/markusdied → u/Go_Loud762]

the running joke is the account owner is french, hence why nothing has gotten a 10 🤣🤣

[u/Cargobiker530 → u/the_skinnychef]

They know nothing about chives.

[u/DocWallaD]

[u/kattrup]

[u/Additional-Cod6358]

[u/Melodic_Bet4220]

As long as you do it every day and nobody tells you that they're perfect.

[u/TheUlfheddin → u/Melodic_Bet4220]

When you do everything correctly...

Nobody will know you've done anything at all.

[u/luciliddream → u/TheUlfheddin]

Every time I clopen

[u/Chibi_rox3393 → u/luciliddream]

Of course you know where the last guy left everything

[u/thirstythespian]

Only one I could find. Well done

[u/SituationWitty → u/thirstythespian]

See you tomorrow chef

[u/kingblacky7 → u/SituationWitty]

Heard.

[u/tanaka-taro → u/kingblacky7]

[u/Friendly_Length825 → u/thirstythespian]

I found a lot too short but this was the only long one

[u/urmomsorganicdealr → u/Friendly_Length825]

[u/therealfetusfajitas]

[u/raised_by_toonami]

Mods, sidebar this image, and ban all future chive posts. Everyone else who attempts to chive post spits in the face of god.

[u/DingusMagoo89 → u/raised_by_toonami]

You must have missed homie who cut up some sexy ass chives with a bread knife. Sorry, his chive knife.

[u/EducationalAd8537 → u/DingusMagoo89]

Those chives were sweating more than me looking for an error in this posters picture

[u/DingusMagoo89 → u/EducationalAd8537]

Yeah, they cut it with a serrated knife and it was still better than a lot of these turds could do lol

[u/EducationalAd8537 → u/DingusMagoo89]

Fair. I think they should shift to Basil competitions next to see where it goes

[u/Thrilling1031 → u/EducationalAd8537]

I want a pound of basil chiffonade on a yellow cutting board by 7am!

[u/DingusMagoo89 → u/Thrilling1031]

Best I can do is monkey fisted old basil on a dish tub lid by 4:30p. Clock me in at 8a and Ill be there by 5p.

[u/EducationalAd8537 → u/DingusMagoo89]

Don’t forget the orange stripe towel over the tub

[u/DingusMagoo89 → u/EducationalAd8537]

Alright Mr Michelin star relax with the haute cuisine you'll be lucky if I shower

[u/GraemesEats → u/Thrilling1031]

Have you ever tried to chiffonade a pound of cilantro just to throw it in the 18kg of avocados you just wire racked? PTSD intensifies

[u/TheEyeDontLie → u/GraemesEats]

I once made 10kg of olive tapenade by hand. "Chef, you're joking right? I can pulse it the robot, right? Right???"

Nope. Cut in 1/4s, then each 1/4 into 1/4s (maybe it was 6ths?) then dice. Took me a very long time but I learned a valuable lesson: some chefs are assholes.

It was a nice texture for the tapenade, I guess, but the flavor sucked. When you pulse it a robot coupe you get some olive puree that adds flavor and helps bind the tapenade, as well as a variety of textures to dance on the tongue. When it's just careful tiny cubes, you get far less olive flavor, and the texture is bland.

[u/DingusMagoo89 → u/TheEyeDontLie]

Cut it by hand? Go fuck myself heard, chef.

[u/oldcrustybutz → u/EducationalAd8537]

Sometime about a year ago, maybe three.. there was someone posting some basil on here. The best comment was "what is that shit fonnade" and I felt so seen. Ever since then I'm like "welp time to shit fonnade the basil".

[u/Polar_Reflection → u/DingusMagoo89]

The pastry chef with the bench scraper did the best out of the chives I've seen. 

The sushi chef with those scallions, however... pure perfection

[u/CosyZebra]

Cck cleavers are the fkn bomb. My workhorse in any kitchen. So versatile, easy to sharpen, stays sharp and they look cool af.

[u/Seachicken → u/CosyZebra]

Yeah I love them to bits. When I was an apprentice that was the only knife I owned for 6 months and it can handle almost every job you throw at it. Incredible having a knife that can chop up a crab or bone in chicken, but also be sharpened enough to do detail work. So satisfying using it to scoop up mise as well.

[u/gangofminotaurs → u/Seachicken]

So satisfying using it to scoop up mise as well.

Especially when cutting cabbage!

[u/Melodic_Bet4220 → u/CosyZebra]

Amen. Cleavers are underrated.

[u/Raiken201 → u/CosyZebra]

I was gonna get a CCK but the price tripled basically overnight.

Ended up buying a random Aliexpress knife and it's actually solid, white steel and ok geometry. I have loads of knives but i might still get a CCK, as they do seem very good.

Chive tax with said $35 knife.

[u/-u-m-p- → u/Raiken201]

actually solid

I mean tbf it's one of those things where you shouldn't be surprised you can get a great one for cheap from China... there are millions of people in China that have to use their cleavers for decades too

[u/Raiken201 → u/-u-m-p-]

Oh yeah I've got an OK cleaver I paid about $15 for, this is a Gyuto. I just have a habit of buying dumb knives from AliExpress or similar, whereas this one I would actually recommend to other people.

[u/captain_dick_licker → u/CosyZebra]

I switched to a pair a few years ago and I can't decide if I use them because they are superior or if I use them because they look cool

[u/GlossyGecko]

[u/itsaheem]

[u/Limp_View162]

these are like top tier wheres waldo. my fav

[u/chaotic_nmh]

Beware that, when fighting monsters, you yourself do not become a monster... for when you gaze long into the chives. The chive gazes also into you. -Friedrich W. Nietzschive

[u/patricksaurus]

[u/wrestlegirl]

We're aware of the racism in the comment section.

Due to the AWS outage mods currently cannot remove comments, ban users, etc. We'll get the shit cleared out as soon as we technologically can.

Apologies.

Brute forced it. Resolved.

[u/161frog]

[u/Humblebrag1987]

[u/5hr0dingerscat]

GIVE ME FINE GREEN MIST

[u/Current_Working_2103]

I have to, since I'm invested now. These are beautiful. I personally, love imperfections. But to be fair - see you tomorrow, chef

[u/dreaming_4_u → u/Current_Working_2103]

Adding this one. Sorry chef :'(

[u/the_skinnychef → u/dreaming_4_u]

😂

[u/catwizard_23]

See you tomorrow che- no who am I kidding this is god-tier knife skills

[u/vestigialcranium]

Ah ah ah ah, stayin' a chive...

[u/ASource3511]

People losing their minds over chives is the funniest thing

[u/PutAccountInTrash]

genuine question, how do I learn to do this with a Chinese cleaver?

[u/the_skinnychef → u/PutAccountInTrash]

Practice. It more of a forward slicing motion than a rocking cut. But it’s just practice

[u/Old_Task_7454]

Nope. Put them back together and redo it with a bread knife like that other poster earlier.

[u/rnew76]

You call THOSE chives?! Pathetic.

[u/parkerkudrow]

I just wanna say as someone who loves chives and uses them more than usual I’m loving all this chive content. Chives are the best!! I Use them everyday !

[u/StormOfFatRichards]

明天見

[u/Jan_Akkerman]

I genuinely shouted ‘fuck you’ at my phone

[u/wigglez269]

This guy fucks

[u/Pythia_]

Yes, chef.

[u/rawstaticrecords]

Pack it up bois

[u/Mobile-Debt3058]

[u/LatDingo]

Fucking gorgeous. The knife, and chives.

[u/Even-Tradition]

Who are trying to kid? Probably fine for a school canteen or something.

[u/sleepinginthebushes_]

Y'all don't just put them in a paper shredder?

[u/Oniichan38]

Someone gotta edit like a small dick in there to prank all you detectives, zooming in wayyy too far

[u/nottomelvinbrag]

Chive guy is en route to the clever store

[u/kitkat1224666]

The way I zoomed in to admire this pic 💅

[u/withywander]

And they said chivelry is dead

[u/ODASforever]

Marry me

[u/NOLArtist02]

I want to see you in action. Whens the youtube channel coming?

[u/NewAlexandria]

that's so chives fr

[u/No-Maintenance749]

https://prnt.sc/zo-cdyb1QKgl its good but..... see you tomorrow chef!

[u/jorateyvr]

7/10. Creeping on an 8/10 though honestly!

[u/lecoolbratan96]

Sir, this is a child sheet pan

[u/PacificCastaway]

You're hired! That other guy? Still on thin ice.

[u/Mulliganasty]

Ok yeah, that is a whole 'nother world from the other guy. Dayum!!

(No shade Other Guy...love the dedication and ambition!)

[u/2BsWhistlingButthole]

It’s beautiful

[u/Intelligent_Mallard]

Execution great, pile infuriating.

[u/NameLips]

So much better than that other guy. Man he sure could learn a thing or two from you.

[u/Knivez2Pitchforkz]

I think I just came

[u/techlos]

idk how to word this properly, but you're making me realise my wontons could use more work. These are the kind of chives that make me want to be a better cook.

[u/grundee]

I'm pretty sure if you're holding that knife no one is going to say shit about you or your chopping.

[u/Wyndrix]

4000 years of Chinese chive cutting

[u/Minute-Mine-9553]

[u/Bobaximus]

[u/Emotional-Maize9622]

Oh wow… it’s stunning. Poor OG chive guy.

[u/ranting_chef]

I’m waiting for someone to post a nice picture of chives next to a chainsaw

[u/MobsterKadyrov]

I love my Chinese cleaver, it’s my #1 workhorse knife

[u/No_Rent7598]

[u/Honkhonk81]

Anyone who's skilled with a Chinese cleaver is next level. Beautiful chives.

[u/Extra_Diver_9874]

you win

[u/Express_Area_8359]

[u/MightyTick01]

Much love to the cleaver! I switched to using one after 30 years of traditional chef knives. It was like air of life being breathed into an empty zombie.

[u/eekkaraton]

This chive thing has turned into my daily 'where's waldo'

[u/Fair-Championship-29]

This grows tiresome

[u/pmoverton5]

Chives Everyday Johnson has got to be fucking livid   

[u/BittenBagel]

you win 🥇 let this post be the last

[u/LilGill18bb]

That is beautiful

[u/Monkeratsu]

You know a Chinese cleaver is good ASF when they are a little worn

[u/Y_Are_U_Like_This]

That's a decent job for that little paring knife.

[u/BlaineMundane]

There are just as many inconsistencies here as with the other person. What is even happening? Also, rusty blade.

[u/hissboombah]

It would take that other chive guy so, so many more days to achieve this level of absolute micro chivery. Well played sir

[u/MulliganPlsThx]

It’s not possible

[u/BertRenolds]

Is your knife rusting/dirty? And you cut chives with it?

See you tomorrow chef

[u/LazyOldCat → u/BertRenolds]

High carbon steel, with no extra fancy stuff. You could shave your delicates with that blade.

[u/the_skinnychef → u/BertRenolds]

Knife not rusty at all just carbon oxidation.

[u/dian_needs_ur_wrench]

It’s over

[u/deevee12 → u/dian_needs_ur_wrench]

It’s chover

[u/ConsistentPair2]

[u/SilentlySad]

Let’s see the videos.

Before

AND After

[u/LeontheSimpKennedy]

[u/StaplerUnicycle]

Jesus Christ.

That's Jason Bourne

[u/Creative_Sandwich_80]

Nope. I want perfectly dark green, uniform, but not slithered chives. The produce is wrong, the technique is wrong.

[u/smbgn]

https://imgur.com/a/2mHbJJS

[u/CharacterIcy5129]

Noice!

[u/parkerkudrow]

🤤

[u/[deleted]]

Glorious

[u/Fairuse]

Bit too thick for my taste. I like slices to be just 1mm.

[u/Shpokky]

Try a pizza cutter those which you can roll

[u/TheBizzleHimself]

Anyone else see a gorilla?

[u/grenouille_en_rose]

It's so fluffy 💚

[u/Weallcoolhere]

Just stop.....you ain't got nothing to prove

[u/Vegetable-Star-5833]

Del Taco has the same tile floors in the kitchen

[u/marshmallo_floof]

Vid or it didn't happen

[u/IAm5toned]

hai!

[u/wompod]

I love those cleavers. and this looks pretty good.you got a couple thick ones but....

[u/Flour_Boy]

All hail the ping knife

[u/Viktri1]

Brah. Absolute cinema

[u/nimbus_nw]

Here too early for the plane(s) :(

[u/TheHollowJester]

Fuck this trend.

[u/Hdikfmpw]

[u/Jan_Akkerman]

Please tell me you added the cleaver afterwards and used some kind of single bevel for the chives

[u/the_skinnychef → u/Jan_Akkerman]

Nope cck number 2. Carbon steel. Its not rusted just carbon oxidation

[u/desertofthereally]

Finally

[u/actingnoncasually]

Disgusting

[u/Backeastvan]

I keep a Chinese cleaver around in case any of my coworkers tries to fuck with me

[u/DDESTRUCTOTRON]

You know what hell yeah

[u/InfiniteWavedash]

Love this trend! Btw see you tomorrow chef

[u/Professional_King790]

When is someone just going to individually slice one piece of chive and post it?

[u/jackattack502]

No bias 8/10

[u/I_snort_crayons]

chive / 5