What’s the one tool in your kitchen that can easily chop bones and slice delicate herbs? It’s the
mighty cleaver knife!
The cleaver is a versatile kitchen companion, often mistaken as a butcher’s exclusive tool. It
brings both precision and power to your cooking. Whether you’re a professional or a newbie, a
cleaver knife can take your cooking experience to a whole new level.
In this guide, we’ll uncover the many uses of a cleaver knife and why it deserves a special place
in your kitchen drawer. Let’s begin.
What is a Cleaver Knife?
A cleaver is a multi-purpose food knife that is commonly used for slicing dense portions of
meat, tendons and cutting through bones. Because of its well-polished and strong structure,
this knife is also used for pounding garlic, ground spices and cutting greens.
It has a wide blade, making it ideal for scooping chopped materials through from a board to a
cooking pan. It is indeed one of the most flexible tools and is loved by chefs and homemakers.
No wonder the New York Times calls it the ultimate do-it-all!
The Anatomy of a Cleaver Knife
A cleaver knife is mostly known for its sturdiness, precision, and versatility. Here’s a breakdown
of a cleaver’s key components:
Blade and Spine
A cleaver mostly has a rectangular blade and may vary in length from 6 to 12 inches. Due to the
broad and flat blade, it is ideal for cutting dense meat and pounding spices. A cleaver blade is
usually made of stainless and high-carbon steel, known for its sharpness and edge retention.
The spine is the broad part at the back side of the blade. It is generally strong, and has the
perfect weight needed for cutting through bones.
Tang and Handle
Tang is part of the blade that goes into the joints of the handle. The full tang goes to the very
end of the handle and also helps in balancing the knife while using it.
A cleaver handle is often made of wood, plastic, or metal, designed for a secure grip even when
wet. The handle is curved, allowing for a comfortable grip during long prep sessions. Some may
even include rivets for added durability.
Heel and Bolster
The heel is the back corner of the blade, nearest to the handle. It provides extra grip and
strength for cutting through dense or hard materials like bones or frozen foods.
In most cleavers, the bolster is the thick part where the blade joins the handle. It offers
additional balance and acts as a protective barrier for your fingers, ensuring safer use.
A signature feature of a cleaver is the hole near the top corner of the blade. It allows for easy
hanging and storage away from the countertops.
5 Functions of a Cleaver Knife
If you are thinking of adding a cleaver knife to your kitchen tools, here are 5 ways you can put it
to use:
1. Slicing Through Bones and Boneless Meat
The weight and flat blade of a cleaver knife make it ideal for cutting stripes and cubes. This
allows exact cuts and finely chopped meat for meals like tartare. Due to its heavy, sharp blade,
a cleaver knife is also a pro at breaking down a whole chicken or chopping ribs!
2. Splitting Open Tough Vegetables
With its broad blade, a cleaver conveniently cuts big, fibrous vegetables such as watermelons,
gourds, and daikon radishes. You can simply press the flat side of the blade onto the vegetables
to break it open, making it easier to peel or chop finely.
3. Crushing Garlic
The broad, flat surface of a cleaver’s knife blade can be used for smashing garlic cloves. This not
only helps with peeling garlic skins but also helps in mincing garlic cloves easier later on.
4. Rocking and Mincing Meat
The cleaver’s big blade is good for the “rocking method” of mincing, which involves sliding the
blade back and forth over the ingredient to get a fine, clean chop.
5. Transferring Ingredients from Cutting Board
The cleaver knife can also move chopped food from the cutting board, the same way chefs use
bench scrapers. The cleaver’s wide blade makes it easy to lift and move ingredients without
spills.
6 Tips to Use the Cleaver Knife
Here’s how you to get the best out of your cleaver knife:
1. Grip the Handle Firmly
First, ensure your hand holds the cleaver knife handle firmly, especially when slicing or cutting
meat or vegetables. It is important to maintain a firm grip, to avoid the knife slipping out of
your hand or cutting the wrong way.
2. Select an Appropriate Cutting Surface
Use a stable cutting board that can withstand the force of the cleaver knife without being
damaged. Wooden or plastic cutting boards are great since they are powerfully built and less
prone to dull the blade.
3. Stabilize the Ingredient
Position the ingredients firmly on the cutting board. Make sure it is sturdy and will not shift
when you apply pressure with the cleaver knife.
4. Choose Your Cutting Technique
While cutting, you can choose to use the chopping technique where you place the blade of the
cleaver along the cutting line and firmly chop down to make larger slices. You can also use the
rocking motion where you move the blade tip back and forth over your ingredient. Finally, you
can use the flat side of the blade to crush ingredients like garlic or ginger.
5. Apply Controlled Downward Force
Depending on the method, apply a controlled downward push while utilizing your hand and
arm power. Adjust the force as needed to cut effectively and safely.
6. Repeat as Needed
For larger pieces of meat or various components, you may need to repeat your preferred
cutting motion many times to get the best results. Taking short breaks between cuts can help
maintain precision and reduce fatigue, allowing for smoother, more efficient slicing.
Wrapping Up
A cleaver knife is not just another kitchen tool. It is essential if you wish to amp up your culinary
skills. Whether you are a cooking pro or just a beginner, its strength and versatility make it an
indispensable part of any kitchen.
Now that you know the many uses and functionalities of this kitchen tool, it’s time to try it out.
Learn new cuisines, challenge yourself with new recipes, and discover how a cleaver transforms
your cooking experience!
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