All about Cleavers and Choppers
What are Cleavers and Choppers? Do I really need a Cleaver or Chopper? What are the different types of Choppers and Cleavers? We answer these questions and every other you might have about Choppers or Cleavers.
The Key Points of a good Cleaver at a glance
- Also known as kitchen cleaver, butcher cleaver, bone cleaver or splitter
- Smaller brother of the butcher’s cleaver
- Not a precise cutting tool, suitable for rough cutting and chopping
- Cuts through large and hard: bones, tendons, meat in one piece
- Characteristics: protruding rectangular blade shape, thick, heavy and very robust
- Application with powerful strokes, therefore only low sharpness
What exactly is a Cleaver
Call a cleaver a butcher knife is an understatement. After all, it is a huge kitchen cleaver or cleaver-like tool. It derives from the butchery and meat processing industries, and its original proportions are the same as theirs. With a length of around 16 inches (ca. 41 cm), a height of approximately 6 inches (ca. 15 cm), and a weight of 4.4 pounds (ca. 2 kg) to 6.6 pounds (ca. 3 kg), it can only be handled with both hands at times at that location. This method of dividing butcher calves into two halves along the spine, and then further into quarters, is still used today by highly experienced professionals.
Do not be concerned; cleavers designed for professional or hobby kitchens are smaller and more convenient. Nonetheless, with its formidable blade, you hold in your hand what is arguably the most intimidating equipment used by home cooks. In comparison to the already excellent Chef’s Knife or Santoku Knife, a cleaver is an expert and extreme tool.
How to spot a good Cleaver:
- Typically, the side profile is rectangular, with a cutting edge line that is just slightly bent at its most extreme
- The length ranges between 5.9 inches (ca. 15 cm) and 7.9 inches (ca. 20 cm) (larger is possible, but usually unnecessary)
- The blade is approximately 2.7 inches (ca. 7 cm) to 3.1 inches (ca. 8 cm) in height and 0.15 inches (ca. 4 mm) to 0.28 inches (ca. 7 mm) in thickness
- The weight ranges from 0.6 pounds (ca. 272 g) all the way to a few pounds
- The incision is obtuse-angled and topped (ogival) in order to withstand the significant impact forces encountered
The main Task of the Cleaver
Cleavers are most commonly used to chop meat in one piece, including the bones and tendons, with a single, forceful stroke of the blade.
Only materials that are robust and at the same time elastic and flexible are suitable for this. Due to the fact that blade breaking would be extremely dangerous. For the same reasons, the bevel has been ground fairly harshly, and the blade is very thick overall as a result of this.
The substantial weight aids in the transfer of adequate power and dynamics to the material to be cut, much as it does with an axe stroke. It goes without saying that momentum, technique, and a little amount of your own physical strength are required for this. A second glance at the handle reveals: It has a very good grip and is exceptionally reliably linked to the blade in line with the mechanical force that is applied to it.
Why do Cleavers have a Hole in the Blade?
If you have not already noticed, many cleavers feature a hole in the blade that is located just in front of the spine. This has a practical function, as you should consider how and where you may properly store a part while yet keeping it accessible.
Frequently, they are not in the knife block or on the magnetic bar because they are too large or too heavy. It glides back and forth in its own cutlery drawer; some manufacturers, as a result, provide a separate storage box with an inlay. It is possible to hang it up as an alternate approach. As a result, the cleaver with a hole is elevated from a functional to a decorative position on a hanger, among its larger brothers in the butcher shop.
How to choose the right Chopping Knife
There is not a kitchen cleaver available that can accomplish everything equally effectively. However, because no two models are exactly the same, you have the choice to make a customized selection based on your preferences and requirements.
What can you do with a Cleaver
The primary use of a cleaver is to cut through meat and bones. This makes it particularly appealing for meat enthusiasts who are interested in processing whole animals on occasion. Take, for example, game or lamb. Even an entire rack of ribs may be chopped into spareribs or chops of any sort in a matter of minutes. It can be used to quickly chop off the head and tail of a large fish, and it is also capable of gutting and skinning the fish.
Other abilities include the ability to chop up semi-frozen items extremely finely. Anything tough, whether animal or plant, from coconut to herbs, should be chopped up. You may also use it to chop up cabbages or pumpkins if you have the correct sharpness, uniformity of cut material, and competence. In any event, cutting is only a strength to a certain amount for this weapon. Generally speaking, the blade is not sufficiently sharp.
Consider what you are likely to use a cleaver for and how often you will use it, as well as whether or not you are otherwise well-equipped before purchasing one. There are external and even more significant internal variances in the material properties, despite the fact that they share many characteristics in common. Then there is the question of how much you are physically capable of handling. In the kitchen, not everyone is capable or willing to lift and carry more than a kilogram of axe. This is made apparent by two sorts of applications:
A Kitchen Cleaver can do all of this – sometimes more, sometimes less
The primary use of a cleaver is to cut through meat and bones. This makes it particularly appealing for meat enthusiasts who are interested in processing whole animals on occasion. Take, for example, game or lamb. Even an entire rack of ribs may be chopped into spareribs or chops of any sort in a matter of minutes. It can be used to quickly chop off the head and tail of a large fish, and it is also capable of gutting and skinning the fish.
Other abilities include the ability to chop up semi-frozen items extremely finely. Anything tough, whether animal or plant, from coconut to herbs, should be chopped up. You may also use it to chop up cabbages or pumpkins if you have the correct sharpness, uniformity of cut material, and competence. In any event, cutting is only a strength to a certain amount for this weapon. Generally speaking, the blade is not sufficiently sharp.
Consider what you are likely to use a cleaver for and how often you will use it, as well as whether or not you are otherwise well-equipped before purchasing one. There are external and even more significant internal variances in the material properties, despite the fact that they share many characteristics in common. Then there is the question of how much you are physically capable of handling. In the kitchen, not everyone is capable or willing to lift and carry more than a kilogram of axe. This is made apparent by two sorts of applications:
For tender, flavorful Meat in the Piece and Bone
Do you require the usage of a cleaver just because you seldom make pure flesh, but you must deal with several-kilo portions of meat with tough bones instead? Then you will be well served by a model that is classically heavier and less sharp, manufactured of a stainless mono steel alloy that is less sharp. The most valuable Damascus steel is the perfect choice if you also want to go the extra mile, work with it for many years, and spend triple-digit sums of money.
Pay close attention to the balance of the blade and the hilt. For example, a bolster, which is a substantial thickening at the handle transition, is used in forged knives. Alternately, a continuous tang (full tang), which means the blade continues through the whole hilt and is visible between the riveted handle scales, is also available. A knife made entirely of metal and cast in a single piece may also be suitable. When you lunge or slash, make sure you can hold and swing the kitchen cleaver securely; it should not fall out of your hand.
Eventually, with enough practice, you will develop excellent running form and be able to split your own with increasing joy. With some skill, a specimen of this size and weight will undoubtedly provide you with the most enjoyment. Especially if your aspirations include everything from top-tier meat preparation to BBQ mastery, including anything from handling chops and ribs to wild boar quarters.
For small Tasks and Cutting Suitability
On the other hand, do you want your cleaver to be used only sometimes, perhaps even as a substitute for a chef’s knife in some cases? In this situation, you should choose for a variant that is lighter, tougher, and more crisp. It is always a wonderful choice for cutting chicken, fish, or individual sensitive veal or lamb ribs into pieces. Maintaining caution and working with braked force, however, will benefit the Wate, who will appreciate you for your efforts.
A slightly curved cutting edge will also be advantageous in this case…………………….. Additionally, hollows or hammer strikes in the blade can aid in the easier removal of thinner slices from the blade. A cleaver of this caliber may quickly become an invaluable tool for everyday use. It can even shrink vegetarian foods down to acceptable sizes, such as onions and garlic, although it struggles with juicy tomatoes and soft veggies.
Finally, there is, of course, the middle ground, which is a compromise between the two kinds with any transitions in between.
Typical Blade Qualities and their Properties
For the most part, cleavers’ blades are manufactured of special stainless mono steel with hardnesses ranging between 55 and 58 HRC. However, there are instances of high-quality Damascus steel on the market that is several millimeters thick and frequently has a hard core layer (with a hardness of up to 62 HRC). A material that is harder and hence more brittle, such as carbon steel, will simply not be able to endure the particular mechanical stress caused by rapidly acting forces.
If you use a bone axe, you will have to reduce the sharpness of the blade. There is no cutting edge that can resist a forceful strike to the bone that is even halfway thinly ground. It is for this reason that the cleaver blade is intentionally depicted at a slanted angle. A convex cross-section on both sides, fashioned like a pointed bow, is the norm for this type of cross-section. This is also perfectly acceptable because the task is not carried out in a forward and backward cut in this case. As an alternative, the impact force of the thin edge of the axe divides the cut material in half, ideally with a single stroke from top to bottom.
Other “Cleavers” that are not Cleavers
The rectangular blade form of these knives, incidentally, is comparable to that of the Japanese Nakiri Bocho (a robust vegetable knife), as well as that of the related “Chinese Cleaver” and the thinner “Chinese chef’s Knife.” Slicing knives, on the other hand, are significantly thinner in the blade (maximum 0.15 inches (4 mm)), sharper grind, and easier to handle than other knives.
A word of caution: None of the three are appropriate for chopping bones! As a result, please do not confuse them, as some, who are not well-versed in the terminology, have a tendency to do so.
The Japanese Deba is another “Cleaver” from Asia. It is approximately 6 millimeters thick and sharpened on one side, and it is useful for cutting various types of meat and fish – including those with bones. However, because of the bevel, it is not guided through the stroke, but is instead positioned on top of the cut material and driven through it with pressure on the rear of the blade. As a result, it is not a true “chop”.
How to handle a Cleaver properly
A cleaver worthy of the term is used in a manner similar to that of a cleaver for splitting wood, but for chopping big amounts of flesh on the bone rather than for splitting wood. You do not have to reach out with your entire upper body because the small knife handle is not designed for that, but the idea is the same.
The handling is not for everyone, as it demands not just physical strength but also superb control:
- Keep the Cleaver firmly in your dominant hand at all times.
- Maintaining your second hand in a safe (!) position, take aim at your intended target.
- Swing your arm up to around head height and let the cleaver come down on the desired spot with the support of its own weight.
It takes a little practice to strike the right area at the proper angle every time, but it is possible. You will experience less resistance if you use a hefty and sturdy cleaver that is designed specifically for bones. Not only are turkey, rabbit, and lamb loins a piece of cake to prepare, but even the suckling pig is manageable. Larger fish can be gutted, skinned, and portioned just as easily as smaller fish.
For slicing tiny pieces of food, the kitchen cleaver’s bulk is sufficient practically all of the time. It is basically only a matter of lifting it. Pre-cut the vegetables with blows, and then continue to cut by softly pressing or cutting them in half. If the grinding and hardness of the cutting edge are not perfect, you will only be able to accomplish a true cut in the traditional sense in unusual circumstances. Firm vegetables, on the other hand, should not be sliced into wafer-thin tiny slices but should be chopped into bite-sized slices or cubes. With its wide blade surface, this tool may be used as a spatula or for other utilitarian purposes.
The thick back of the knife can be used as a beater, and it can also be used to purposefully break bones – this is not to be confused with cutting. Crush raw garlic, ginger, and other ingredients with the hefty bolster or the blade to cut them up. As a result, the chopper is already quite adaptable.
Cutting or chopping bases that are specifically designed for this purpose are quite significant. A tiny wooden board will not be enough to protect the raw forces; instead, a chopping block constructed of wood at least 2 inches (ca. 5 cm) thick will be required. Good models are made out of blocks that have been bonded together and have the fibers standing vertically – this is great for maintaining a lengthy, undamaged cutting edge.
A convex grind performed by an expert is naturally insensitive. When it comes to resharpening, we prefer to advise against doing so. Unless, of course, you have access to a specialized belt grinder. Only such a gadget is capable of accurately reproducing the crowned grind that your tool’s maker has assigned to it. To avoid using alternative knife grinders that are only ideal for straight grinding angles, it is preferable to use a circular knife grinder. Instead, go for a long-lasting material with high edge retention and avoid putting the cleaver through its paces as much as possible.
It should be mentioned that most brands of stainless knife steel may be washed in the dishwasher according to the manufacturer’s instructions, but this should be the exception rather than the rule, in our opinion. The conditions are just too hostile inside a dishwasher. This is especially true if you have a knife with a gorgeous handle crafted of a rare and valuable wood. As a result, our fundamental recommendation remains unchanged: clean by hand and care for the wood on a regular basis using a specific oil.