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NITA NETWORK LINKS |
London Man Van
London Man Van company. Operates in London and M25. Check the website for full services, price list
www.london-man-van.com
Coins Market (UK)
All for coin collector and in vestors in UK. News, articles, coins for sale, events, fairs, auctions
www.coinsmarket.co.uk
Good Movie World
Categorized selection and rewievs of classic and awarded movies.
www.goodmovieworld.com
Chefs 2 Chefs
All for chef's and cooks - recipes, food glossary, seasonal calendar,articles, books, restaurants.
www.chefs2chefs.com
Moran Fisher - Fine Art
Moran Fisher. Live and study in Nederlands. Collection of her paintings, drawings an prints.
www.moranfisher.com
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Cleaver Knife
A cleaver is a large knife that varies in its shape but usually resembles a square-bladed hatchet. It is used mostly for cutting through bones as a kitchen utensil.
The Chinese cleaver, also known as a Chinese chef knife, is mostly used to slice boneless meats, chop, slice, or mince vegetables, and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok. Although the Chinese cleaver looks much like the butcher cleavers familiar in butcher shops in Europe and North America, most Chinese chef knives are much thinner in cross-section and are intended more as general-purpose kitchen knives. For butchering tasks and to prepare boned meats, the Chinese have long produced a heavier series of 'bone' cleavers designed to take care of tasks similar to the Western meat cleaver.
In contrast to other kitchen knives, the cleaver has an especially strong edge meant to withstand repeated blows against meat and bone. The edge does not need to be particularly sharp, because the knife's design, like a hatchet or axe, relies on its weight to cut efficiently. In fact, a "razor-edge" on a cleaver can be counterproductive as it will rapidly degrade with use.
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