Cleavers aren’t 100% necessary for your knife collection, but their brute force makes tougher kitchen tasks a breeze. Hannah and Lisa put them to the test and found that cleavers with longer handles and thinner blades made the cut.
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Any updates since Shun has discontinued the meat cleaver?
i watched this
Cleavers are usually set by hand and then driven through with a mallet or a baton. This gives much more control and power. An over hand swing works but is kind of wild.
Asian cleaver shaped blades are thin fine blades for slicing and light chopping not for bone.
Arm tired already? Really?
Butchers don't use cleavers ?
All butchers here where I live use cleavers
Dalstrong?
Pointless video. Just go out buy a quality cleaver Job done! Anyone who fucks about with a $10 cleaver really have no opinion….
The ignorance in this video is astounding. Lol.
The winner, the Shun cleaver is not “Chinese style” it’s Japanese style, made IN Japan. I have a set of the Shun knives and would never buy one made in Communist China.
This has probably been asked and answered many times before, but what happens to all of the food in these videos?
Absolutely no mention of the fact that there are two types of cleavers: vegetable and meat. They are not designed the same and do not do the same jobs. Seriously lame video. Chris Kimble would never have allowed this. Now that ATK has turned into a Three-Chicks-Cooking show, the quality of the material has steadily eroded. They are even selling their books on QVC now and discounting their material by as much as 80%. They are just another discount, low-budget media company now and won't last much longer.
I just brought the global cleaver Noe I wanna exchange it for shun
All these cleavers are too small in size. A proper Chinese cleaver is bigger in size though very handable.
The biggest problem with a meat cleaver is that it doesn't just cut through the bone, it shatters the bone into tiny splinters. Also, you will need a chopping block and a file to sharpen the heaver cleavers. It is a big pain, and even the experts use them as a last resort.
own a Case carbon steel cleaver, it is big, heavy, and can cut a whole frozen chicken in half as it continues down thru the plate and into the counter top. I know this because a friend of mine borrowed it and did just that. said has the blade started down he realized with was about to happen and tried to stop it but wasn't able more then slow it down. I find my old case carbon steel knifes work fine for most things I want to cut except for the boning knife, I could never get it as sharp as I felt it should be.
As a butcher I can tell you we still use cleavers. the reason the first 1 is so thick and heavy is to cut and smash through big bones it's not good for the job you are testing it on. Those thin cleavers would chip and the sharpness would go straight away they are not good for real bone cutting
Why are you doing what is already been done before with Adam testing these?
I use the cleaver that came with my wok set. Works just fine for everything except hard squashes, which I rarely cook (and the cleaver + meat pounder in combination take care of that job).
I learned the hard way that a really thin clever is easily damaged on the edge. I have the Shun and I think it works great.
To be fair the chinese cleavers are more comparable to a nakiri knife and not a cleaver, they have a more delicate blade.
Can the two use Kitchen knives?
Japanese videos on cooking have different kinds of cleavers depending on what they’re cutting. There is a very specific meat cleaver. And a different kind for vegetables. Then there is a third all purpose one that they use for cutting those soft vegetables and any sort of chopping that we would use a chef knife for. I wondered if you could do a review on the different types of Japanese cleavers or knives.
I don't know why I recalled this scene from the game… https://youtu.be/ICvV83ZkD_E?t=28
Thoughts on the Zelite Infinity Comfort-Pro series cleaver?
well… I just bought a $7 cleaver 🤣
Zick Zack Finger ab!!!
Always shun anything from Shun.
Those Western cleavers aren't heavy, they're designed for men.
I love these videos. Have you considered Cutco when picking out which brands to test?
I use a Chinese "knife" all of the time. Martin Yan's is my favorite. However, it is not a cleaver, it is for cutting
The way they hold a cleaver tells me they rarely use one. Not sure by comparing slicing style with choping style cleaves, what are they trying to conclude?
You should test woks next: copper, cast iron, carbon steel etc
Or copper cookware especiallycruffoni, mauviel and matfer bourgeat. Nobody else has done copper reviews
There is a difference between Chinese-style (or any style of) cleaver and the similar-appearing Chinese chef knife. The latter, with it's thinner, lighter blade is intended for cutting and chopping in the same fashion as a western chef knife; it is not intended for cleaving.
doesn't seem like some of them are even sharp?
You guys always choose the high end products, regardless of the facts. I have the Victorinox, which is brilliant, and an inexpensive Chinese cleaver for heavier work. Your test is only valid for people who share your lack of muscle. Not a worthwhile test from where I sit.
Heavy cleavers are usually made of poor steel that dulls easily. Light cleavers seem to be made of better stuff but are really best for chopping vegetables. My 12 inch 1960s style butcher knife outperforms any of these choices. Heavy enough to cut anything, light enough to not be tiring (12 ounces). With this knife, we do not need to chop. We slice. I got my rust covered one cheap at the local flea market but they're still made of high quality carbon steel in the USA for ~$60. Blade shape is an isosceles triangle with tapering thickness – very thin at the tip. If you've ever seen a butcher at work, you've seen this style of knife.