How To Find The Right Cleaver To Cut Boned Meat

A cleaver knife can be used for either vegetables or meat. It’s important for cooks to understand the difference between the two knives before entering the kitchen, because vegetable cleavers can be easily damaged when used to cut boned meat, such as ribs or small poultry bones. The primary difference between the two knives is that meat cleavers are heavier and thicker. The blade is generally more blunt. Vegetable cleavers are adversely thin and light. These are more common and can be used for a variety of prep work.

The secondary difference between the two knives is their cutting method. Many people have this image of a meat cleaver cutting through a thick slab of meat after being swung down onto the table with brute force. This method would practically destroy a vegetable cleaver and could even hurt the user. Likewise, it’s additionally important for cooks to invest in a butcher’s block when cutting meat with a cleaver, so that tables and counter-tops don’t become damaged.

There are several meat cleavers that are ideal for the average chef and meat lover. The Winco Heavy Duty Cleaver with a Wooden Handle is extremely popular and affordable. It has been made from stainless steal and has an 8-inch blade for cutting. Many people love this knife for its durability and low price. Another cleaver called the J.A. Henckels International Classic Stainless Steel Meat Cleaver is a great option, but it’s vastly more expensive. It’s more versatile than the Winco, and cooks who have complained about the top heavy quality of a meat cleaver are generally satisfied with the J.A. Henckels model.

Conversely, some cooks want a meat cleaver that is tough and durable, especially if they are cutting boned meat frequently. One knife model, the Dexter Russell 8-Inch Heavy Duty Cleaver, is the right cleaver for the job. It weighs in at almost 3 pounds, and the blade is noticeably thick. These types of cleavers are best used on a wooden table or butcher’s block that is sturdy enough to take the impact from the cleaver connecting with the meat. The Dexter Russell model isn’t a cleaver that would be used on the average kitchen counter-top.