"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Thread Tools Display Modes
Old 04-03-2017, 11:29 AM   #1
Senior Cook
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 295

Waiting delivery on two cleavers. First is the standard heavy-duty bone crunching kind, but the second is the more delicate Chinese style. Thinner blade, 15 degree blade angle, etc.

Anyone have any experience with these? I was inspired by a recent magazine article and the price was right. Also, I saw a Youtube video where a guy expertly butchers a chicken in about 15 seconds. Not that I would ever try that, but the wide blade Chinese cleaver was impressive in his hands.


Stock Pot is offline   Reply With Quote
Old 04-03-2017, 11:57 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,419
I have the first type but it doesn't get a lot of use. I just use my chef's knife for chicken bones.

I've never used a Chinese cleaver but have watched Martin Yan work magic with his.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-03-2017, 01:08 PM   #3
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,377
I have 4 different cleavers. I get into mood and all of a sudden all I use are clevers. Big small and smaller yet. And then the wave goes away and I do not touch them for a year or so.
You are what you eat.
CharlieD is online now   Reply With Quote
Old 04-03-2017, 01:25 PM   #4
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,347
I have a carbon steel cleaver dating to the 1940s that belonged to my dad. I've used it maybe twice in the last 10 years. I spend way more time digging it out of the bottom of the drawer periodically to clean off the rust spots and oil it.
Steve Kroll is offline   Reply With Quote
Old 04-03-2017, 01:37 PM   #5
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
I have had two of them. I gave one to my daughter and kept one for myself. Like Steve, mine sits in the drawer where I keep all the equipment that I very seldom use. On the very, very rare occasion that I have taken it out and tried to use it. I raise it up, slam it down and miss the mark completely. Back in the drawer it went. Next time I take it out, into the trash it goes.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-03-2017, 05:42 PM   #6
Master Chef
caseydog's Avatar
Join Date: Jan 2017
Location: Dallas
Posts: 5,420
Well, there is Ward, June, Wally, and of course, the Beaver...

Oh, not what you meant?

I had a gift card from BB&B, and have wanted one for a long time, so I got one back in January. I haven't done much with it, yet. It is pretty hefty, and I look forward to going medieval with it on some chicken.

“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 04-03-2017, 06:49 PM   #7
Executive Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,135
After seeing a Martin Yan cooking demo, I actually bought his brand clever and used it for years, until I used the wrong end (By accident) to crack a coconut open. Couldn't get the edge back after that mishap. But until that point, I loved it .
larry_stewart is offline   Reply With Quote
Old 04-03-2017, 07:56 PM   #8
Master Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,137

Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is online now   Reply With Quote
Old 04-03-2017, 08:36 PM   #9
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
I have a 6" Henckels cleaver. It is the perfect tool for disassembly of a chicken (or turkey?).

HOWEVER: I never use my cleaver in a swinging action. I have a soft mallet I use to strike the cleaver's back edge after I have positioned for the next cut.

A cleaver this size, weight and sharpness is a very dangerous instrument unless you give it the respect it deserves. Simply dropping it (slipped out of your hand?) could end up if the sharp edge hits the middle of your foot it could amputate your toes--or at least mine could.

I once had a can of soup fall off my kitchen counter and strike my big toe nail at just the perfectly wrong angle (can edge struck my big toe nail at a 45 degree angle). It hurt badly for perhaps 6 weeks, I lost the toe nail at 3 months, and it took 6 months for my toe nail to grow back in back to normal.

I shudder to think what a dropped heavy cleaver could do.

BTW I have a full Henckel's butcher block which did not provide for cleaver storage. I made a dedicated 1 cleaver "block" which performs the same function. It's screwed to the wall inside one of my kitchen cabinets where I can access my cleaver if I need it, but where it can't possibly cause any harm without lifting it out of its safe storage.
Greg Who Cooks is offline   Reply With Quote
Old 04-03-2017, 08:43 PM   #10
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,932
Originally Posted by Greg Who Cooks View Post
I have a 6" Henckels cleaver. It is the perfect tool for disassembly of a chicken (or turkey?).
I think it's a guy thing I have no problem disassembling a chicken or a turkey with my chef's knife. As long as you can find the joints, any sharp knife will work.

Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:58 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.