Are you looking for a guide on how to use a meat cleaver?
As kitchen experts, we know how important it is to have the right tools for the job. One of the most versatile and useful tools in the kitchen arsenal is the meat cleaver. It is versatile and can be used for various tasks, such as portioning meat, cutting through bones, and even chopping vegetables.
With its sharp blade, heavyweight, and sturdy construction, a meat cleaver can make quick work of many tough cutting tasks. However, using a meat cleaver is not as simple as it seems. In fact, if not used properly, a meat cleaver can be dangerous.
In this article, we will show you how to use a meat cleaver knife the right way, so that you can get the most out of this versatile tool.
Contents
Why You Need a Meat Cleaver
In many cases, people get confused with a meat cleaver and wonder what can a meat cleaver do.
Well, the first and foremost reason why you need a meat cleaver is for chopping tough meats, such as beef or pork. A sharp knife can struggle to cut through the tough cartilage, bones, and tendons found in these types of meats.
The weight and strength of the blade found on a meat cleaver can make quick work of these tough cuts.
So, can you use a cleaver for everything?
If you’re looking for a versatile tool that can do much of the work many knives are designed to do, consider investing in a Chinese cleaver. It’s an invaluable kitchen asset capable of fulfilling multiple roles such as tenderizing meat, cutting fruits and veggies, mincing garlic—and even sawing through bread!
Check out our post for more inspiration about how to use a meat cleaver and how this multi-talented instrument can help make cooking easier (and faster!)
What Is The Best Use For A Cleaver Knife?
The best use!
Umm!
A cleaver knife is a REALLY great choice to use for chopping and cutting through bones and large pieces of meat. If you know how to use a meat cleaver properly, you can also use it for chopping vegetables, crushing garlic and ginger, or even mincing herbs.
The thick, heavy blade and sharp edge make it ideal for tasks that require a lot of force, such as splitting poultry, cracking lobster shells, or slicing through thick cuts of beef. Its broad blade can also be used to transfer food from the cutting board to the cooking surface.
Overall, a cleaver knife is a great tool to have in any kitchen, especially if you frequently prepare large cuts of meat or enjoy Chinese cuisine where cleaver are commonly used. Just be sure to use it safely and always keep it sharp.
What Kind of Cuts Can a Meat Cleaver Make?
A meat cleaver is capable of making fine and coarse cuts for various recipes. It’s great for slicing, chopping, mincing, dicing, and julienning vegetables as well as cutting through meats such as beef, pork, and even poultry.
A momentary question: Do meat cleavers cut through bone?
Yes, meat cleavers are perfectly designed for the purpose of splitting cuts of meat and bone. Cleavers have a broad blade that tapers to a point at the tip, which is ideal for getting through tough bones. The wide blade also provides stability when hacking through large pieces of beef or pork chops while the tapered end gives precision control when breaking apart delicate poultry joints. The blunt edge helps concentrate force on the cutting surface, making it easier to split thick joints with minimal effort.
A properly-sharpened cleaver will make quick work of even larger bones without dulling quickly, although you’ll eventually need to re-sharpen it – as with all kitchen knives. It’s important to always use caution when using a meat cleaver. Be sure your hands and fingers are clear from any contact with its path as you cut into the bone – this means carefully holding down what you’re working on before striking it with your arm fully extended in order to keep yourself safe from injury.
Aside from breaking down whole carcasses, there are many creative applications for these tools including chopping herbs finely (in lieu of a regular chef’s knife) or even crushing garlic cloves.
Ultimately, a good quality meat cleaver not only has enough power and weight behind it to penetrate tougher bones but can also be used for more delicate tasks around the kitchen!
Which Foods Are Best Suited for Cutting with a Meat Cleaver?
Meats with tough tendons, cartilage, and bones are best suited for cutting with a meat cleaver. These include cuts of beef, pork shoulder, ribs, or neck bones. You can also use meat cleavers for vegetables. Root vegetables such as potatoes, turnips, and carrots are ideal to use with meat cleavers.
Check out the following video to know more about how to use a meat cleaver knife and which foods are best to cut with it:
How to Use a Meat Cleaver Knife
Using a meat cleaver in the kitchen can be intimidating, but it is actually an incredibly useful and versatile tool. A good quality meat cleaver knife can help you make precise cuts for all kinds of meats, vegetables, and even fruits. It’s also great for breaking down tougher cuts of meat into more manageable pieces. With the following practice, you can learn how to use a meat cleaver knife like a pro!
1. Set up your cutting board
Before you begin using your meat cleaver, it’s important to set up your cutting board properly. You want to make sure that you have a steady and stable surface to work with. Place a damp cloth or kitchen towel on the cutting board to hold it in place.
2. Hold the grip
When using a meat cleaver, hold the handle close to the blade, and grip with your thumb on one side of the handle, where it meets the blade. Keep your remaining fingers around the other side of the handle for added control.
You can also apply pressure between your thumb and index finger by gripping the handle at the blade. Keep in mind that it’s essential to maintain a strong grip and distribute pressure evenly for effective, safe use of your cleaver!
3. Strategize Your Cutting Approach
To get the most out of your meat cleaver knife, it’s important to use it in the most appropriate way for the food you’re working with and the task at hand. Simply hacking away may not always be the best option. Instead, you can utilize the weight and leverage of the cleaver to carefully slice or split food open.
Here are a few tips to help you choose your plan of attack:
- Determine the direction of the grain: For meat, always cut against the grain to keep the meat tender. To determine the grain, look for the lines of muscle fibers and cut perpendicular to them.
- Consider the thickness of the cut: For thinner cuts, use a slicing motion with the sharp edge of the cleaver. For thicker cuts or bones, use a chopping motion with the thickest part of the blade.
- Use the weight of the knife: The weight of the cleaver can be used to your advantage. For tough cuts of meat, use the weight of the knife to help you slice through the meat or bone.
- Use a cutting board: Always use a sturdy cutting board when using a cleaver knife. Avoid using hard surfaces like plates or countertops, as they can dull the blade or even damage it.
How to Use a Meat Cleaver Knife
Using a meat cleaver in the kitchen can be intimidating, but it is actually an incredibly useful and versatile tool. A good quality meat cleaver knife can help you make precise cuts for all kinds of meats, vegetables, and even fruits. It’s also great for breaking down tougher cuts of meat into more manageable pieces. With the following practice, you can learn how to use a meat cleaver knife like a pro!
1. Set up your cutting board
Before you begin using your meat cleaver, it’s important to set up your cutting board properly. You want to make sure that you have a steady and stable surface to work with. Place a damp cloth or kitchen towel on the cutting board to hold it in place.
2. Hold the grip
When using a meat cleaver, hold the handle close to the blade, and grip with your thumb on one side of the handle, where it meets the blade. Keep your remaining fingers around the other side of the handle for added control.
You can also apply pressure between your thumb and index finger by gripping the handle at the blade. Keep in mind that it’s essential to maintain a strong grip and distribute pressure evenly for effective, safe use of your cleaver!
3. Strategize Your Cutting Approach
To get the most out of your meat cleaver knife, it’s important to use it in the most appropriate way for the food you’re working with and the task at hand. Simply hacking away may not always be the best option. Instead, you can utilize the weight and leverage of the cleaver to carefully slice or split food open.
Here are a few tips to help you choose your plan of attack:
- Determine the direction of the grain: For meat, always cut against the grain to keep the meat tender. To determine the grain, look for the lines of muscle fibers and cut perpendicular to them.
- Consider the thickness of the cut: For thinner cuts, use a slicing motion with the sharp edge of the cleaver. For thicker cuts or bones, use a chopping motion with the thickest part of the blade.
- Use the weight of the knife: The weight of the cleaver can be used to your advantage. For tough cuts of meat, use the weight of the knife to help you slice through the meat or bone.
- Use a cutting board: Always use a sturdy cutting board when using a cleaver knife. Avoid using hard surfaces like plates or countertops, as they can dull the blade or even damage it.
4. Take a Slightly Different Approach For Chopping Poultry or Meat
When it comes to chopping poultry or meat, make sure you use a cutting board – preferably wooden for a nice cut. For longer cuts such as ribs or backbones, use your non-dominant hand to stabilize one end while you chop with the cleaver. If the cut is smaller or more irregularly shaped, make sure your non-dominant hand is kept well out of the way to avoid any accidental injuries.
To prevent any temptation to move your hand closer to the blade, you may even consider keeping it behind your back. Remember, taking the necessary precautions can help ensure a safe and enjoyable cooking experience with your meat cleaver knife.
So, what’s the best approach for chopping poultry or meat?
Of course, using a power grip on the cleaver is the best approach. To get the most out of your chopping skill, wrap your fingers firmly around the handle as if you were shaking hands with it. This grip will give you stability and control over the knife as you chop through the meat or bones.
How to Maintain and Clean a Meat Cleaver
To ensure the longevity of your meat cleaver knife, it is crucial to take proper care during cleaning and storage. The most important aspect is protecting the blade from any potential damage. Store the cleaver in a dedicated knife block or sheath to reduce the risk of any accidental nicks or scratches.
When it comes to cleaning, hand washing the cleaver in warm, soapy water is the best option. This will remove any remaining food particles and prevent the accumulation of bacteria. After washing, ensure that you dry the cleaver thoroughly to prevent any water spots or rust. Even though stainless steel is resistant to rust, prolonged exposure to moisture can still cause damage. It’s also worth noting that you should promptly clean the blade if it comes into contact with acidic ingredients such as tomatoes.
Finally, to keep your meat cleaver in top shape for long-term use, it’s important to wash the blade after each use with warm soapy water and dry it completely. Additionally, store the cleaver in a safe location away from other cutlery and kitchen tools. Make sure that you sharpen the blade as needed with a honing or sharpening steel.
