How to choose ... a cleaver
Some professional chefs are disdainful of cleavers, claiming they're coarse and unwieldy compared to a chef's knife. What they don't always realise is that cleavers come in different sizes and can be used for different jobs.
What is it? While a knife comes to a sharp point at the tip of the blade, a cleaver is more rectangular in shape.
How's it used? A chef's knife tends to be used in a rocking, back and forth motion, with part of the blade always on the cutting board. A cleaver is more often (but not always) used in a chopping motion, with the blade lifted completely from the cutting board.
What's it used for? Depending on the size and weight of the blade, a cleaver can cut through the smaller bones of sheep and cattle (if the user has the strength) or cut paper-thin slices of ginger (if the user has the skill). You can also use the flat side of the blade to crush garlic.
What to look for? Buy a cleaver that feels right: it should feel balanced, with neither the blade nor handle too heavy, and it should be the appropriate size for your hand and strength. A cleaver with a blade from 16cm to 18cm long will suit most people. With this, you can cut through chicken bones and chop vegetables. One with a thinner, smaller blade is better for finer cutting.
What else? Chinese cleavers are cheap: many cost less than $200. Expensive European brands include Sabatier and Wusthof. Cleavers are traditionally made of carbon steel, which is easy to sharpen with a steel or a whetstone. If you want to buy a European cleaver, look for those made of carbon stainless steel; pure stainless steel has to be sharpened professionally.
Where to buy? Wing On (tel:2852 1888) carries Chinese and European cleavers. Chinese cleavers can also be found in most neighbourhood homeware stores, or head to Shanghai Street (take the MTR to Yau Ma Tei and get out at exit C).