Buying guide for Best cleavers
For those who love the culinary arts, having the best possible tools is crucial. Just as Michelangelo couldn’t have painted the Sistine Chapel with finger paints, a great chef can’t prepare a life-changing meal with subpar cutlery. Cleavers are the workhorses of the kitchen, and having a good one is essential for proper food prep.
If you’re wondering what goes into making a great cleaver, there isn’t one single factor that determines its quality. Rather, it should have a number of design and quality aspects that come together to create a worthy culinary tool. Personal preference also comes into play when choosing the best possible cleaver for your needs. For instance, do you want one that’s lightweight, or do you like the feel of a hefty two-pound cleaver? Would you prefer a cleaver with a curved ergonomic handle or a straight one?
Key considerations
Cooking and food prep is a sensory experience in every possible way. That means that everything about your cooking tools needs to work ergonomically and functionally for you to do the best job. The following are a few factors that you should consider when shopping for a cleaver. Doing so will help you find the right cleaver for your own personal cooking needs.
Weight
When it comes to a cleaver’s weight, there is a lot of variation. Weights range between 13 ounces up to two pounds. Whether you want a lighter or heavier cleaver will depend on a few different factors. One is the types of meals you tend to prepare. If you need a cleaver to cut through large bones, then a heavier option may be better. Another factor is personal preference. Many cooks who have less upper-body strength actually prefer a heavier cleaver because it gives them more leverage when cutting.
Ergonomics
Some cleaver handles are designed with a curved style to make handling the cleaver easier on your hands — which is especially beneficial if you regularly cook and have a lot of heavy chopping to do. Some chefs prefer this handle style over a straight-handle design in order to prevent aches and fatigue. The size of your hands and your own personal movements when cutting will determine which handle style you prefer. It’s all about the “feel” of the knife.
Blade shape
There are two types of cleaver blades: curved and straight. What’s best for you will depend on how you use your cleaver. Some cooks use the front of the blade for trimming, while the middle or back of the blade is used for cutting through bone. If you don’t have a lot of strength, a curved blade allows you to rock the cleaver back and forth to get through those hard-to-cut pieces more easily.
Blade material
Most modern cleavers are made of carbon steel or iron. Both are extremely strong and maintain their sharpness through many uses. Iron tends to be slightly heavier than steel, which leads some who prefer a heavy instrument to favor iron cleavers.
Features
Premium wood handle
Many meat cleavers have a premium wood handle, which gives the cleaver a classic look. The most common is pakkawood, although other woods, such as walnut and mahogany, are available as well. While a wood handle is certainly more attractive than one made from a synthetic material, you’ll need to decide whether you’ll mind washing it by hand to prolong the life of the wood.
Knife sheath
A cleaver is an important tool for any cook, so some would like to give it the respect they feel it deserves. Some cleavers come with an included knife sheath to protect the blade when not in use. To keep your cleaver as sharp as possible, keep it sheathed when not in use. The sheath is also handy to protect you from accidentally cutting yourself.
Hook hole
In the past, almost every cleaver produced had a hole in the upper tip of the blade. This hole is to either hang the cleaver on a hook in the kitchen or a hook on the cook’s apron. Because the use of cleavers has become much more widespread among home cooks, not all cleavers still come with a hook hole in the blade. If you think this may be useful for your storage purposes, then consider choosing one that has a hook hole.
Caution
Never use a cleaver that has cut raw meat for slicing other cooked food unless you have washed it first. This can cause serious illness.
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Cleaver prices
Inexpensive
From $10 to $400 is the inexpensive range for cleavers. Even though they are not the most expensive, you can still find extremely high-quality options within this price range.
Mid-range
Between $400 and $800 is where you’ll find cleavers that tend to have ice-hardened stainless steel corrosion-resistant blades for major durability.
Expensive
The priciest cleavers will set you back between $800 and $1,500. These tend to be used primarily by professional chefs. They are sometimes made of Blue Aogami Super Steel, which is extremely hard but also easy to sharpen.
Tips
- Make sure you have a cutting board that is thick and sturdy enough before starting to cut or chop with your new cleaver.
- One of the strengths of a cleaver is that you can use its weight and leverage to cut rather than your own power. Learn to wield the cleaver efficiently to get the most out of it.
- If you are not experienced at cutting through thick cuts of meat and bone with a cleaver, don’t get frustrated. With a little practice, using this powerful kitchen tool will become second nature to you.
- Place your thumb on the spine of the handle if you feel you need some extra power and precision. This is a time-tested technique used by butchers and chefs alike.
- Always be aware of the position of your non-cutting hand when using your cleaver. This can be a dangerous knife, and it needs to be used carefully.
- Before each use, check to see that your blade is still sharp enough for the impending job. If it’s dull, sharpen it to your taste.
- Don’t rely on other people’s suggestions for the best cleaver. Only you know what you need for your kitchen needs. Assess your personal preferences and cutting and cooking style in order to choose the right cleaver.
- Take care of your knives. A good knife is an investment.
FAQ
Q. How often do I need to sharpen my cleaver?
A. Because a cleaver is used for heavy cutting, it doesn’t need to be as sharp as most other knives. You probably won’t need to sharpen your cleaver more than once or twice a year.
Q. Can’t I use a smaller knife for cutting through bone?
A. No. A cleaver is specially designed for cutting through bone and thick pieces of meat. If you use a smaller knife for this purpose, it will dull the blade prematurely and damage the longevity of the blade.
Q. Is there one right way to hold and wield a cleaver?
A. No. There are some trusted techniques, but your own style and needs will dictate how you use it.
Q. How often should I wash my cleaver?
A. You need to wash your cleaver thoroughly after every use. Because it is used primarily for cutting through raw meat, you have to be sure that no bacteria remains on the blade after using it.
