My cleaver is my "go to" knife. I would be lost in the kitchen without it. It's fast, easy, & efficient requiring less work than a chef's or paring knife. Glad you have added one to your kitchen...you'll enjoy it for years. It' my most used knife.

/tricia

Love my cleaver. I'm another cleaver is my 'go-to' knife gal. Never could really get the hang of a chef's knife but using the cleaver, for some reason, just came natural.

Sometimes, depending on how I cut up a chicken, I do need the boning knife for one cut--splitting the breast. Otherwise, about the only things I can't do w/ the cleaver is core apples & section grapefruit.

I would be so totally lost in the kitchen w/o my cleaver. It's so bad that I actually take it with me when we go to friends' houses for pitch-in type meal prep gatherings.

I assume you guys are talking about the thin type? I've got one of those heavy ones (Wusthoff) which I don't find useful for more than the occassional whacking through bones.

Hmmm. Mine is kinda thick too. I mostly use it for draining things.

I have 2...one the kind used for whacking through a chicken breast etc....and I have a Chinese cleaver....which is really just a different sort of chef's knife....with a bigger blade.
I have 3 different sizes of chef's knives and I prefer that as my right hand knife...most often the smallest....but the really huge one when I am chopping a bunch of stuff.
Linda C

That's one instrument I wish I knew how to use. I also wish they would replay "Yan Can Cook" because I never got to see him but a couple of times in my life. I'm glad you are loving your cleaver. What brand is it? I have some of those thick Wusthoff knives and I don't like the thickness of them.

Here ya go beverly - Yan Can cook bones a chicken in 18 seconds - my all time favorite - yes with a cleaver.

Here is a link that might be useful: Yan Can Cook

I have NEVER used one, and as accident prone as I am....well, I may not EVER use one. I'll think about it though.

jude

I have one, a Zwilling Henckels, that has been sitting in my kitchen for over 10 years. It's a thick one and so heavy that I feel intimidated whenever I pick it up. :-) I have not used it for anything else but to crack coconuts! LOL

Al

This is my "go to" Chinese cleaver. I also have the shorter meat cleaver that I use for cutting up a chicken.

Here is a link that might be useful: Cleaver

Add me to the list of people who have a cleaver but never use it. I have a small hand and although I've picked up and handled several, I haven't found one that doesn't feel awkward, the handles just don't feel right.

So, I've used mine to whack through a chicken breast or divide a big beef joint/bone for Cooper, but that's about it.

I love Yan, I wish he were back on too. Also Ming Tsi.

Annie

Small hands, Annie! Now think of it, I wonder if this is why I don't feel comfortable with the cleaver! I have very small hands too! Every time I pick up the cleaver it just feels heavy and awkward!

Al

Could be the hands. I have little kid hands.

Mine is a carbon steel Chinese vegetable cleaver from a rummage sale for $4. Has a round handle w/ a blade approx 8 x 3 3/8''. Weighs about the same as my chef's knife or possibly a tad less.

The heavy cleavers are meat cleavers for hacking through bones. I have a heavier cleaver for bones but usually the Chinese one works just fine for hacking a fryer into pieces.

wokshop.com has a bunch of inexpensive cleavers. Think I might have to try one of them.

This is the same as my meat cleaver. You can see the difference between it and my Chinese cleaver. Two very different knives for two different purposes.

/t

Here is a link that might be useful: Meat Cleaver

OMGosh!! I checked those links and those cleavers are pricy!! I paid $5 for my new one at WallyMart. It is a thick one. I will post a pic later today. I think the brand is Faberware. It is full tang with 3 rivets - I think. I am off to the Oriental Market today and will look at their selection of cleavers - you guys have intrigued me with talk of Chinese cleavers.

DL