Chinese cleaver

Cleavers come in varying sizes. The broad blade is easy to keep sharp with a sharpening steel or stone. A Chinese chef would use the handle for crushing; the blade for chopping, slicing and shredding. The flat surface of the blade is also used for crushing, and for scooping ingredients from a board and transferring them. Cleavers with thin blades are commonly used for chopping and shredding; the larger, heavier cleavers are for chopping poultry and slicing meat.