Best Meat Cleaver – Chef’s and Butcher’s Cleaver Knives for Chopping Meats and Vegetables

Quality is paramount when choosing a meat cleaver. Every chef knows that low-quality or unreliable knives can be risky in any situation, so you may want to avoid very cheap meat cleavers that will not stand all the daily abuse that you intend to subject it to – one particular safety issue with low-quality cleavers is that the blade might come loose from the handle while you are swinging it down. You definitely want a high-quality product that will last you a long time. Prepare to spend between $10 and $230 for a good-quality cleaver, with the price depending on the features of the cleaver and the materials it is made of. For instance, you will pay more for cleavers that are completely made of stainless steel, compared to those made of other materials.

Despite its versatility, there is one thing that the meat cleaver does best, compared to any other hand tool – breaking large, difficult chunks of food into smaller, manageable pieces. But, be very careful not to choose the wrong tool or you will make cutting meat seem like a real chore.

Here are some of the features that you should prioritize:

• Material – In the past, meat cleavers were mainly made of carbon steel – which is known to acquire rust pretty quickly. Today, cleavers come in different materials, including carbon steel, stainless steel, and titanium, among others. Cleavers made of stainless steel are preferred, due to their lightweight nature and the fact that they are dishwasher safe and durable.
• Blade – The blade of a meat cleaver is meant to be slightly dull, as its efficiency relies more on its weight and the user’s swing, rather than the blade’s sharpness.
• Size – Most cleavers come with a 15cm (6-inch) blade made of either stainless steel or high-carbon steel. Go for a wider blade for tougher meat and a narrower blade for softer meat.
• Handle –You will find cleavers with the handle and blade fused as one piece, and others with an attached plastic or wooden handle.

There are many options when it comes to choosing the right cleaver for your needs. Chinese cleavers, for instance, are thinner and more delicate. They are ideal for cutting both meat and vegetables, but are not good for splitting bones. Western cleavers, on the other hand, have a thick spine and are ideal for poultry and meat. They are excellent for cutting tough food or bone!

Here are other construction and design considerations that you should make when buying a cleaver:

Design

Meat cleavers are the kitchen’s machete. Well, to be able to cut through animals’ thick meat, bones, cartilage, and sinews, you will need a solid blade that can perform the task with just a single swing. As a rule of thumb, it is better to go for a heavier meat cleaver!

Blade

As mentioned above, a cleaver is specially designed to be slightly blunt, as a razor-sharp blade will make it fragile. A fairly blunt edge increases the lifespan and capability of the blade.

Commercial cleavers are made using one of two techniques – stamping and forging:

Forged blade

A forged blade is made by roughly shaping a heated steel bar under a drop hammer, making the steel take massive pressure. The blade then goes through honing and grinding to attain the final shape and smoothness. While forged cleavers are known to be more expensive than stamped ones, they are stronger, heavier, and thicker. They also have a shaft between the heel and the handle and offer better balance.

Stamped Blade

A stamped blade is made by cutting a flat steel sheet into a suitable blade using a hydraulic press. Thereafter, the blade blanks are sharpened by going through multiple grinding and honing steps. Stamped blades do not have a shaft between the heel and the handle, and do not offer the same balance as their forged counterparts. They are thinner, lighter, and less expensive than the forged ones.

A cleaver does not work like a regular kitchen knife, which uses less power to make precision cuts. This tool is designed for heavy-duty tasks, so spending a little extra for a rustproof blade and sturdy handle can go a long way, especially in a setting where cooking large meals is the norm. The handle should not cause redness or any discomfort on your hands! It should also be ergonomically designed to safeguard the wrist and provide powerful cutting action without excessive weight.

Many meat cleavers come with perforated grips to prevent slipping and potential injuries, while also reducing fatigue from continuous use. Also, choose a cleaver with a built-in hole to allow easy rack or wall hanging, as something of its size could take up quite a bit of space in the cutlery drawer. Storing it in a knife block will also ensure there is minimal damage!

As for caring for the cleaver, the most important thing is to protect the blade when cleaning and storing. While there are some dishwasher-safe models, the best way to wash your cleaver is by hand, using warm, soapy water. And, always remember to dry meticulously before storage – even stainless steel is prone to rust!