With the right selection, a meat cleaver knife can elevate your time in the kitchen, allowing you to cut and chop with professional finesse. To pick the ideal meat cleaver knife, be sure to pay attention to the following factors:
Handle
For effective use, the handle of the meat cleaver knife should be ergonomic and easy to grip. Handles that are too large can be difficult to hold, whereas short handles undermine your grip. So, make sure you look for a cleaver with a medium-sized handle and an ergonomic grip. Handles made from wood or rigid plastic are prone to breakage and cracking easily, which is why bubble or epoxy resin handles are usually preferred.
As far as balance is concerned, hollow handles usually offer better performance since they are light and easy to grip. For the best results, look for an ergonomic, non-slip, and easy-to-clean handle that is shaped according to your preference. For easy storage, try to choose a meat cleaver knife with a handle that has a hole in it.
Cutting edge sharpness and retention
The sharpness of the blade determines how smoothly and quickly you’ll be able to slice, cut, and chop meat with it. The blade should be tough enough to withstand constant impact when working with cartilage and bones. For reduced chipping, buckling, and rolling, look for a steel blade that is tempered, not brittle.
Other than that, you should also determine how frequently the blade needs to be sharpened. Some meat cleaver knives can go for months without sharpening, while some need to be sharpened every two to three weeks.
Versatility
Though meat cleaver knives were originally designed for slicing and chopping thick meat, some people like to use these for chopping fruits and vegetables. Versatile cleavers come with a broadsided back edge that allows you to cut vegetables and crush spices like garlic. Some chefs use cleaver knives to crack open coconuts as well. If you’d like to use the cleaver knife for different purposes then you must look for a knife that offers versatility.
Length
Meat cleavers come in a size range of two and a half to five (blade) inches for mini cleavers and six to nine (blade) inches for large cleavers. Standard-size meat cleaver knives have a seven-inch blade and a five-inch handle. Standard-sized meat cleavers are the best for home and professional cooks. On the other hand, a mini cleaver is ideal for regular use as the weight also increases with the size.
Cost
The cost of a meat cleaver knife depends on its quality and the brand you buy it from. Premium-quality cleavers usually cost more than the average ones since these are made from sturdier, more reliable components. Since cleavers are usually used to chop tough meat and bone, it’s best to invest in the one that is durable, corrosion-resistant, and easy to manage. Though these might cost you a little more, they are bound to last longer as well.
Ease of cleaning
Extensive moisture and heat from a dishwasher can damage the blades of some meat cleaver knives. Though the majority of meat cleavers are dishwasher safe, some are not. To protect the cleaver against damage, you must check whether it is dishwasher safe or not before purchase.
How to Choose the Right Cleaver Blade Design
For the best cutting results, you should look for a cleaver with a blade that is neither too thick nor too thin. Thinner blades tend to wear out quickly and are not the sturdiest option for slicing huge bones. Whereas, thicker blades can be a little too heavy to manage and tend to drag while cutting, which leads to damage through tearing and smashing the meat instead of slicing smoothly through it.
The material that the blade is made from also affects its performance. Blades made from stainless steel usually perform the best since they are rust-resistant and sturdy. These are also easy to sharpen and resilient. Since these don’t bend or break easily, they can also be used to cut large bones and cartilage.
The overall dexterity and efficacy of the cleaver also depend on the length and height of the blade. Large-sized cleavers are ideal for working on large meats while shorter cleavers work best on small meats, cartilages, and bones.
Does the Weight of a Meat Cleaver Knife Affect its Performance?
The cleaver’s weight usually varies according to the length of the blade—the longer the blade, the heavier the cleaver. Heavy cleavers can easily slice through the toughest of bones, but you’ll need to put in extra strength to work with these. Also, working with heavy cleavers can cause wrist and forearm fatigue.
A meat cleaver knife weighing one pound is powerful enough to give you a clean, one-swing cut with accuracy. This range can be handled easily by an average user and does not fatigue the arm. In short, it is better to opt for lightweight cleavers as compared to heavier ones since they tend to be difficult to handle.
