If you are curious about what goes into manufacturing a superb cleaver, you should know that there is not just one component defining its excellence. Alternatively, it should incorporate a multitude of craftsmanship features to produce a valuable tool. When it comes to selecting the greatest cleaver for your requirements, personal choice plays a role. Would you like a featherweight cleaver, for example, or do you prefer the sensation of a big two-pound cleaver? Do you like a straight cleaver or one with a bent ergonomic grip? Read our shopping guide below:
What Are Some of the Factors to Consider When Buying a Cleaver?
In every sense, meal preparation is a subjective experience. That implies that all your kitchen gear must be properly and ergonomically effective for you to perform at your best.
Weight
The weights vary from 13 oz to 2 pounds. The meat and food items you plan on consuming will influence whether you would like a smaller or heavier cleaver. A bigger cleaver may be preferable if you want to hack down huge bones. Many chefs with limited upper-body strength choose a bigger cleaver since it provides them with additional cutting leverage.
Ergonomics
A few grips are bent to make wielding the cleaver gentler on your wrists. It is incredibly beneficial if you cook often and perform a lot of hard chopping. To avoid pain and tiredness, many cooks favor this grip type over a straight-handle form. Whichever handle type you like will be determined by the size of your palms and your specific cutting techniques.
The shape of the blade
Cleaver blades come in two shapes; bent and flat. How you handle your cleaver will determine what is appropriate for you. Thinning is done with the top of the blade, whereas cutting through bone is done with the center or backside. A bent blade helps you move the cleaver backward and forward to get through those tough-to-cut bits more effortlessly if you do not have good endurance.
Material for the blade
Cleavers nowadays are mostly constructed of carbon-hardened steel. Both are incredibly durable and retain their edge over time. However, since iron is somewhat thicker than steel, few people who want a larger tool choose iron cleavers.
What Features Should You Look for In a Cleaver?
Handle made of fine wood
A fine wood grip is common on meat cleavers, giving them a classic appearance. Pakkawood is the most prevalent, but other woods like chestnut and oak are also available. Although a wood grip is unquestionably more appealing than one constructed from manmade material, you will have to consider whether you are willing to hand-wash it to extend the life of the timber.
Sheath for a knife
A cleaver is a pivotal tool for every chef, and some people believe it needs to be treated with respect! Many cleavers have a knife sheath to keep the blade safe when it’s not being used. The sheath also serves as a protective barrier against self-inflicted cuts or knife’s accidental wear.
Hole for hooks
Nearly every single cleaver made in the past featured a hole in the top tip of the blade. This hole is used to hang the cleaver on a hook or on the loop that’s on the chef's apron. Since the usage of cleavers has grown in popularity among home chefs, not all cleavers have a hook slot in the blade. Think about getting one with a hook opening if you believe this may be handy for your organizational needs.
How Much Do Cleavers Cost?
Cleavers aren’t too costly and most should cost anywhere between $10 - $50 - the ones at the higher end ($50) are usually rich-featured, get the job done, and consumers rarely have any complaints about them.
Tips and Advice for Using and Buying a Cleaver
- Whenever you begin chopping or slicing with your new cleaver, make sure you’ve got a nice wooden, plastic, or marble slicing board.
- One of the cleaver's advantages is that you can always cut with its mass and pressure instead of your own force. So remember to take full advantage of your cleaver and discover how to use it effectively.
- Do not become irritated if you have not used a cleaver to cut into hefty chunks of meat or bone before. With some skill, you will be able to use this strong culinary equipment like a pro.
- When holding your cleaver, keep your non-cutting palm in mind at all times. This is a potentially hazardous knife that should be handled with caution.
- Test to determine if your blade is sufficiently sharp for the task at hand before each usage. Hone it to your liking if it is rough.
- Do not take other people's recommendations for the finest cleaver as gospel. To pick the correct cleaver, consider your tastes, as well as your chopping and cooking styles.
