Why a Cleaver Is a Great Multifunctional Knife
The cleaver has a fairly narrow association with butchering large pieces of cow meat or horror films where butchering is also a theme. This wide knife is often mistaken for a specialty knife designed for chopping meat and bones, but it is actually a versatile tool. Here are some of the main uses of a cleaver, as well as some that might surprise you.
How is a cleaver different?
All knives are cutting tools to one degree or another, and it is the shape of the blade and the placement of the handle that usually indicates what type of cutting it does best. The cleaver has a tall, square blade and a handle located at the top of the blade. Let’s talk about the blade first.
Blade
Unlike a boning knife, which is made of a flexible metal compound, the blades of a cleaver are strong, wide, and unyielding. The blade is often thicker than a chef’s knife, but it doesn’t have to be; Many modern thin cleavers are durable yet lightweight. The cutting edge of the blade can be slightly curved or completely straight. A curved blade means you can cut with a rocking motion, while a straight blade means the knife works best in a downward motion. This tall and durable blade makes the cleaver ideal for making straight cuts on large items, be it ribs or pumpkins.
Pen
The knife’s handle is located at the top of the tall blade, giving you the ability to use its weight. It’s most useful for harnessing force on big hits and heavy slashes, and the extra inches of space between the handle and the edge of the blade provide plenty of room for your fingers to ensure a secure grip. Aside from the occasional ax cut, no one wants to hit their knuckles on a hardwood cutting board.
Chinese cleavers traditionally have shorter handles compared to the length of the blade. The weight and balance of the knife in your hand is heavy on the blade. This will make the grinding easier and make it feel like gravity is taking care of business. Other cleavers with longer handles are more balanced in the center of your hand. This may give the user more control if they are new to cleavers, and the larger handle may feel more comfortable in the hand.
What to look for in a jib
When purchasing your next knife, keep your basic knowledge of knives in mind. Check to see if it is completely bent – does the metal of the blade go all the way through the handle? Find out what metal it is made of. Most cleavers are made from wear-resistant stainless or high-carbon steel. Both options are good choices because they are strong, but high-carbon steel can be more brittle, making it easier to break if you’re cutting through hard materials.
Consider which handle will suit you best. It’s best to shop in person so you can feel the weight of the knife in your hand and hopefully make a few test cuts. Ask the staff about sharpening and sharpening angle to keep your blade in good condition at home.
Various ways to use a cleaver
Big cuts. The wide and tall blade of a cleaver makes it ideal for splitting large, hard objects – which is why it is useful for cutting meat. While you can quickly cut up chickens, it’s not just the meat that needs to be cut up. Use a knife to make a final cut through the tough skin of cool-weather squashes such as butternut and acorn squash, or easily slice watermelon and cantaloupe.
Minor cuts. As long as you keep the blade sharp, your cleaver will be able to accurately slice green onions just like it can slice smoked ribs. Both curved and straight blades can be used to carefully chop onions or garlic, mow down a pile of greens, finely chop chiffon cabbage, or cut six servings of homemade soba noodles.
Everything else. The cleaver should remain on the rack with the most frequently used knives. Besides the cuts mentioned above, you can prep all the vegetables, crush the garlic with the wide side of the blade and scoop it all into the pan using that generous space. I like that the blade is shaped like a scraper but sharper. Dust the blade with flour to cut dough into rolls, or use it to cut pizza. Let’s not forget that you can also make homemade mince by chopping it into large pieces and continuing until you have fine mince. With a little practice, your cleaver can become a multi-functional blade that will take your cooking to the next level.