Best Chinese Cleaver

‘Cai-dao’ – Sounds like someone fiercely saying, ‘Cut down’? Actually, Yes.

The word means, ‘A Chinese cleaver’; a multi-faceted cutting utensil. In comparison with the hand-sized pointed knives mostly found in domestic kitchens, a Chinese cleaver seems to be more of a roughshod silverware. It serves as an all-rounder in the professional and domestic kitchen both, perfect for slashing julienned vegetables, slicing chicken, chopping cilantro or even smacking garlic by using it the other side round.

Mostly associated with butchery and sadist movies, the Chinese version of cleaver is instead a whole different thing. It comes with a thin and light-weight rectangular metal slab, delicate yet sharp, and a well-disposed wooden handle. A thin brittle blade helps fine cutting, while the light-weight feature makes it comfortable to use for hours. All set to declutter your knives-stand, a Chinese cleaver is undeniably the one-man cutlery army!

Finding it difficult to make the right choice? The following product reviews shall help you purchase the best Chinese cleaver for yourself!

Best Chinese Cleaver Comparison Table

Best Chinese Cleaver Reviews

Best Chinese Cleaver Buyers Guide

Before you hop on to your nearest store and ask the salesperson about the best Chinese cleaver for yourself, ask the same question from yourself. Do you purport to slice julienned vegetables and juicy fruits, or you get to work with tough meat and bones? Are you looking for an economical option, or you have the budget to invest a good chunk of money?

The right sized blade

Once you have got the answers, look out for the cleaver that satisfies your needs the best way. A thin edgy bladed cleaver is the best for daily cutting and chopping. However, a sturdy cleaver with a thicker blade is ergonomically built to deal with tougher items (meat, chomps, bones, larger fruits like a watermelon etc.). Using the wrong cleaver can not just erode the blade and wear you out soon but result in remorseful accidents too. So be clear and wise while you decide on your needs.

The Ideal sized cleaver

The next most important element that you need to consider while buying a cleaver is the weight. Yes, you read it right. A heavy-weight cleaver can increase wrist-tension. Cooking should not be strenuous and exhausting, but fun. Still and all, using a lightweight cleaver for tough items can demand extra energy, which is no less tiring.

Cleansing

A blade with a high carbon content can bring in rust traces soon. A blade made of stainless steel is the defiant to corrosion. Choosing the wrong metal can add metallic residues to food and turn out harmful. However, it always depends upon the way you keep it. Even stainless-steel catches corrosion if left moist. Make sure, the blade is cleaned and pat dry as soon as you are done with working. To keep the shine intact, adhere to the user manual. Prefer buying a dishwasher safe cleaver, if manual washing is not an option for you. Washing it otherwise can ruin the blade and gnaw the handle, particularly a wooden one.

Re-sharpening

No matter how sharp a blade is, it always needs re-sharpening at some point in time. A dull blade requires more effort and can lead to dangerous incidents. Be very precise and careful while using a honing stick. Prefer watching a short tutorial or go through the instruction manual before you bring it into action. Regularly sharpen your cleaver to realign its blade and make the most out of it.

A helve that serves you right

The helve that a cleaver comes with contributes to your product decision mightily. A product with merely great looks and packaging might be a good pick for gifting, but not a good option to use. Products with outstanding handle designs are appealing to behold, but make sure they are equally pleasing to use. A handle with patterns to bring in friction is always a good gripper. Also, a cleaver that comes with a full tang and multiple rivets ensures a greater durability. A polished handle can sometimes be greasy and slippery to use.

Best Chinese Cleaver FAQs

The following are some of the most frequently asked questions regarding a Chinese cleaver. Let all your concerns be addressed.

What is a Chinese cleaver used for?

A Chinese cleaver is a multi-purpose knife. I’d rather call it a one-man cutlery army. Primarily it’s used to cut/chop almost everything. It could be used to slice vegetables and fruits or chopping herbs. It can be used as a butcher’s knife to cut through meat and bones too. Last but not the least, the wide blade offers smashing garlic or ginger and the blunt edges allow scoring of meat. You can even use it to scoop up the chopped food and carry it away.

What is the difference between a Chinese cleaver and a butcher’s knife?

Versatility. A Chinese cleaver can help you cut anything from vegetables to bones. The blade fixed in is slender and edgy to help precise cutting purposes. It’s the perfect knife for domestic and professional kitchens, both. However, a butcher’s knife is heavy and sturdy enough to be used by a butcher for butchery purpose merely.

How to hold a Chinese cleaver?

Place your thumb and index finger against each side of the blade, while the rest of your fingers tightly wrap around the heft. Work it in a back and forth motion to get the best results.

What is the right way to clean a cleaver?

To answer this question, always reach out to the user manual. A cleaver that comes with a dishwasher safe feature can be tossed into the dishwasher. However, it’s always better to wash it manually, not only it helps to retain the blade shine and precision, but it protects the handle too. Using warm water is a better option. Dry it soon after it’s washed, to avoid corrosion.

Conclusion

I hope by now, you have decided the best Chinese cleaver for yourself.

Lastly, its only you who can make the right choice for yourself. Make sure you have a note of all your needs and whatever you buy, caters them perfectly. It’s always better to prefer comfort over looks and price. Happy shopping!