Okay, so I got this new cleaver, right? Shiny, stainless steel, nice and heavy in my hand. And I thought to myself, “This baby’s gonna see some action.” And then it hits me, a title for my next blog post: “This cleaver will be red soon.” Sounds kinda badass, doesn’t it?
So I got to work. First, I grabbed a big chunk of meat. I mean, what’s a cleaver without something to cleave? I laid it out on my cutting board, and man, that first chop was satisfying. The cleaver sliced right through, no problem. It felt good, you know, that powerful feeling of cutting through something solid.
Then I started experimenting. I chopped some veggies, some squash… this cleaver handled them like a champ. I was chopping, slicing, dicing, you name it. I even tried smashing some garlic with the flat of the blade, and it worked like a charm. I felt like a real chef, a kitchen warrior wielding my trusty cleaver.
I took some breaks in between. Took some pictures of my work, gotta have some visuals for the blog. And during those breaks, I was reading some random stuff online, some nonsense about a game called “LoLdle” or something. Not really my thing, but hey, whatever floats your boat.
Anyway, back to the cleaver. I was on a roll. I chopped and chopped until my arms got tired. And by the end of it, that shiny blade wasn’t so shiny anymore. It was covered in, well, red. Just like I predicted. Mission accomplished.
I cleaned up my mess, put the cleaver away, and sat down to write. I’m feeling pretty good about this one. It’s not just about the cleaver, it’s about the process, the action, the feeling of getting your hands dirty and creating something, even if it’s just a pile of chopped meat and veggies.
- A good cleaver is worth its weight in gold.
- Chopping stuff is surprisingly therapeutic.
- The internet is full of weird stuff, like “LoLdle.” Whatever that is.
- It is not difficult to make cleaver red.
What I learned today
So, that’s my story. Hope you enjoyed it. Until next time, stay sharp, folks!
