Tips for Buying, Using and Caring for a Chinese Cleaver

Tips for Buying, Using and Caring for a Chinese Cleaver

The best cleavers are made of high-carbon stainless steel because they will not corrode and can hold an edge well. Never run a cleaver through the dishwasher or soak it in water, particularly if it has a wooden handle. Immediately clean and wipe it dry after each use.

• Look for high-carbon stainless steel, which is rust-resistant and holds an edge; a slightly curved blade; triple rivets so the handle won’t come loose; and a full tang (meaning the metal of the blade extends into and all the way down the handle, for strength). The knife should feel lightweight and balanced, with the center of gravity where you grip it.
• Grip the knife on the sides with your thumb and first finger and the other three fingers under the handle. Plant the tip of the blade farthest from you and rock it downward and then forward.
• Keep it sharp. Set the part of the knife’s blade that’s closest to the handle against a rod-shaped diamond steel at a 15° to 18°angle. Pull the knife down and across the steel in an arc, all the way to the tip. Repeat several times on each side of the blade. Wipe clean.