Seasoning a New Cleaver

A new cleaver has a coating of machine oil to keep it from rusting. This must be scrubbed off and the cleaver dried thoroughly.

Coat the new blade with a thin film of mineral oil (vegetable or other cooking oils will turn rancid), applied with a paper towel. From this point on, never let the cleaver stay wet. Make it a habit to rinse and dry it well as soon as a task is completed.