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Cleaver
A heavy, rectangular knife with a thick blade used for chopping through bones and heavy-duty cutting.
Cleaver: The Heavy Artillery of Butchery
The cleaver represents one of the most recognizable tools in the butcher's arsenal. Characterized by its heavy, rectangular blade and substantial weight, the cleaver is designed for tasks beyond the capability of conventional knives.
Design Elements
Cleavers feature:
- Blade shape: Rectangular or trapezoidal with squared corners
- Weight: 2 to 3 pounds for momentum transfer
- Thickness: 3-5mm spine thickness for durability
- Edge angle: 20-25 degrees per side for strength
Appropriate Applications
Cleavers excel at:
- Splitting poultry bones
- Chopping through cartilage and small joints
- Heavy-duty preparation of vegetables
- Tasks requiring significant force application
Safety Considerations
Due to its weight and power, cleaver use requires special attention to safety protocols, including proper stance, clear workspace, and controlled striking technique.