Cleaver is one of the best knives you can use for splitting bones and cutting through tough pieces of meat. Every home cook should have it in their kitchen and if you’re still looking for one to add to your knife collection, this brief guide will help you get it done.
Right Material
Cleavers with high-carbon steel blades are a sharp and durable option, but they can rust pretty quickly so most home cooks opt for stainless steel instead.
Perfect Length
When it comes to blade length, it usually comes down to personal choice, but you should stick to 7-inches because longer blades require more practice and experience.
Ultimate Thickness
Average cleavers range between 3-7mm when it comes to thickness, but you might need a thicker blade if you want to use it to split bones.
Comfortable Handle
You should also make sure that your cleaver has a comfortable handle, made with the right material. You should always opt for an ergonomic handle because it works for efficiency and comfort—no matter if it’s wood, stainless steel, and plastic.
Tang Connection
Tang is the part of the cleaver where the handle connects with the blade and you should always go for full tangs running all the way through because they’re stronger and more durable.
