The Cleaver

Carbon steel is the preferred material for the cleaver blade. It needs care, but holds a sharp edge and will last for years. Stainless-steel blades are easier to care for and keep clean, but don’t hold an edge as well and are expensive. Metal-handled cleavers are better balanced than wooden-handled cleavers, but they are heavier and harder to handle if you are not especially strong.

Cleavers come in various weights and shapes. Each has its purpose. A lightweight (narrow-blade) cleaver is used for boning, chopping light foods, and delicate slicing. It is easily identified by a black band on the blade. Though often used in restaurants, it is too light to serve as an all-purpose cleaver.