Cleavers... educate me.

[bug_eyedmonster]

I have been looking for a new kitchen cleaver. The current one I have has a slight roundness to the cutting edge, meaning it's not flat across. I have seen them both ways, and wanted to see if there was a difference or benefit to one over the other. I currently use the cleaver for everything from chopping up larger amounts of veggies to prepping some meat cuts (aside from slicing large cuts into fillets or steaks). The problem I have with my current one is it's stainless, including the handle/grip. It's usually fine with the vegetables, but when cutting/chopping meats, it gets slippery. It also does not hold an edge well, so when doing larger amounts of work, such as cubing frozen pork belly into 1/4" cubes, at least one stop to the honing rod is required.

Thoughts? Recommendations?

Jerry

[jeffrice6]

Change the edge geometry

[bug_eyedmonster]

Change the edge geometry

Are you referring to the current cleaver I have? I think the bigger concern for me is the grip and lack of control I have with it more than the cutting edge. I'm asking for the next one, if I should be looking for one with a flat edge or one with curve. Thanks.

Jerry

[NapalmCheese]

Chinese cleavers are meant to be sort of a 'do-all' kitchen knife (comparable to a western chef knife), but aren't meant for hard butchering duties like cutting frozen chops.

Western cleavers generally don't have the edge geometry to get and stay really sharp. The tend towards being thicker behind the edge.

I'd say pick up a chef's knife. My personal favorite is a 10 inch K Sabatier au carbone. NOS is nice, but new is just fine. I think you'll find the steel too soft though.

If you really want to keep using a cleaver for everything, why not run over to Williams Sonoma or some place and handle a few? Is your current one made by Global (I ask because i don't care for their steel handles either).

[bug_eyedmonster]

Chinese cleavers are meant to be sort of a 'do-all' kitchen knife (comparable to a western chef knife), but aren't meant for hard butchering duties like cutting frozen chops.

Western cleavers generally don't have the edge geometry to get and stay really sharp. The tend towards being thicker behind the edge.

I'd say pick up a chef's knife. My personal favorite is a 10 inch K Sabatier au carbone. NOS is nice, but new is just fine. I think you'll find the steel too soft though.

If you really want to keep using a cleaver for everything, why not run over to Williams Sonoma or some place and handle a few? Is your current one made by Global (I ask because i don't care for their steel handles either).

I have a knife set that I also use frequently with a chef's knife, and it works great, but sometimes, when I'm in the groove, I just grab the cleaver and go to town. I like using the cleaver when I'm feeling lazy, since i know it will handle frozen meat, smaller bone, and I can easily dice and mince stuff like onions, shallots, garlic, etc.

I think what I might end up doing is just replacing the current cleaver with two new ones since I can't figure out what I want.


Jerry

[NYT]

what youre describing is a vegetable cleaver, not a meat cleaver. meat cleavers are heavier and sharpened at a much broader angle so they can power through bones and connective tissue.

the cleaver your describing is more asian. for chopping cabbage and other large greens.

meat cleaver:


veg cleaver:


25 degree with meat vs 15 or so for vegetables.

[jeffrice6]

Here you go!

https://www.knifemerchant.com/product.asp?productID=9267&gclid=EAIaIQobChMI4LL6o-L63QIVDZ9-Ch2paAHEEAQYASABEgJfAfD_BwE

Lol

I have a wusthof cleaver that came in a set, but can't comment on it as I've never used it.

[JWHuey]

Consider a Japanese Deba.

https://www.amazon.com/Yoshihiro-Shiroko-Japanese-Butcher-6-5inch/dp/B00AAOEFR0/ref=mp_s_a_1_2?ie=UTF8&qid=1539136994&sr=8-2&pi=AC_SX236_SY340_FMwebp_QL65&keywords=yoshihiro%2Bdeba&dpPl=1&dpID=31V-o8bwygL&ref=plSrch&th=1&psc=1

[bug_eyedmonster]

Here you go!

https://www.knifemerchant.com/product.asp?productID=9267&gclid=EAIaIQobChMI4LL6o-L63QIVDZ9-Ch2paAHEEAQYASABEgJfAfD_BwE

Lol

I have a wusthof cleaver that came in a set, but can't comment on it as I've never used it.

If I had even a hint of need for this, I would buy it based on name and looks alone.

what youre describing is a vegetable cleaver, not a meat cleaver. meat cleavers are heavier and sharpened at a much broader angle so they can power through bones and connective tissue.

the cleaver your describing is more asian. for chopping cabbage and other large greens.

meat cleaver:


veg cleaver:


25 degree with meat vs 15 or so for vegetables.

Thank you for clearing that up. I think I'll end up with both types.

Jerry

[hermosabeach]

For vegetables I like a light flat edge knife.

Light weight gives you speed and I don’t need the mass to chop vegis.

I have a meat cleaver and you want the mass to give you momentum (M*V) to chop through bone.

[HUTCH 7.62]

From left to right.

The Beaver, June, Wally, and Ward Cleaver




FTR I use a cutco Butcher knife on everything except dicing and slicing veggies

[NYT]

For vegetables I like a light flat edge knife.

Light weight gives you speed and I don’t need the mass to chop vegis.

I have a meat cleaver and you want the mass to give you momentum (M*V) to chop through bone.

veg cleavers arent heavy like meat cleavers. they only offer height.

a light, short knife will not cut large veggies well and keep the cutting board neat. you need that height. chopping cabbage or lettuce for example.

messy:

https://www.youtube.com/watch?v=NaiwBj5BUfY

neat:

https://www.youtube.com/watch?v=m7HWq4Mu5DU

it also reduced the risk of slicing your fingers. i am a fan of that.

[NYT]

If I had even a hint of need for this, I would buy it based on name and looks alone.



Thank you for clearing that up. I think I'll end up with both types.

Jerry

im a knife whore, meat cleaver and veg cleaver and nakiri. if anyone can tell me the reason i need a nakiri and not just a veg cleaver, i would appreciate it. i bought both because i couldnt find the straight answer.

[bug_eyedmonster]

im a knife whore, meat cleaver and veg cleaver and nakiri. if anyone can tell me the reason i need a nakiri and not just a veg cleaver, i would appreciate it. i bought both because i couldnt find the straight answer.

My aunt in Taiwan has a knife like the one attached, and I'd like to find something similar. Anyone know anything about this? I nabbed it from the googling device, but cannot make out info on it.

I have a nakiri that came with my knife set, and I use it, but not very much for the very reason you mentioned. It's not tall enough for when I get into a chopping frenzy, and I get nervous about trimming my knuckles.

Jerry

[NYT]

My aunt in Taiwan has a knife like the one attached, and I'd like to find something similar. Anyone know anything about this? I nabbed it from the googling device, but cannot make out info on it.

I have a nakiri that came with my knife set, and I use it, but not very much for the very reason you mentioned. It's not tall enough for when I get into a chopping frenzy, and I get nervous about trimming my knuckles.

Jerry

thats like a sumo santoku. i think the thais use them predominately. others use them as multi purpose camp cleavers. shun makes one but not as large as that.

japanese knives are more angular in their raindrop pattern.