Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

kayb

Cleavers

Recommended Posts

I want a cleaver. It doesn't have to be a many-bells-and-whistles one; chiefly, I want one I can whack through chicken bones with. I found this one in Amazon's warehouse deals for a little more than 50 bucks, which I thought was pretty reasonable for a forged Japanese blade. I am not familiar with the brand. Any users/reviews/knowledge of it out there? Any recommendations on a different one? I don't want a huge big thing, but obviously, I want one big enough to do the job. I doubt it will be used for much of anything but disjointing meat. Amazon Warehouse Deals also has an 8-inch Zhen cleaver for $66. Which is preferable?

 

Also, recommendations on a reasonably priced boning knife would be appreciated. My workhorse everyday knives are Misonos, but I'm not tied to that, though I do prefer Japanese blades.

 

Thanks in advance!

 


Edited by lesliec eG-friendly Amazon link (log)

Share this post


Link to post
Share on other sites

For chopping bones, go to a Chinese store and get a $20 one.

 

dcarch

  • Like 3

Share this post


Link to post
Share on other sites

I'm with dcarch on this one. 

  • Like 2

Share this post


Link to post
Share on other sites

I own 2 older Dexter's  ( we had a butcher shop )   ... They are older and real heavy weights  (  they  can chop about anything )..I'm sure you can fin older ones on e-bay. 

 

My favorite thou  is one by Sanelli  , made in Italy.  I really like the rubberized handle and the Asian blade style..its my go to pizza cutter too

 

I thought I would have you look at the link below too

 

https://wiki.ezvid.com/best-cleavers?id=bng

 

Look at Restaurant supply stores in your area,  or a Hobart dealer.. they have alot of meat supply stuff.  For knifes for boning


Edited by Paul Bacino (log)

Share this post


Link to post
Share on other sites

don't forget the Chinese Cleaver's Best Friend :

 

[ed.: actually your finger tip's best friend]

 

cleaver.thumb.jpg.c83936bb2d12f3ac1fb089

 

the mallet.  HomeDepo  rubber/hard plastic   Chinatown # 3

 

note the top of the mallet.   Id not use a metal hammer, just saying.

Share this post


Link to post
Share on other sites

Based on dcarch and Anna N's recommendations, I went with the 7-inch Concord Cookware one, for just over $20, cited in the link Paul Bacino sent. If I want to step up later, well, I haven't invested much in it. I don't think I'll use it enough to warrant buying a Dexter. Thanks, all, for your input!

 

 

Share this post


Link to post
Share on other sites

Maybe too late for you kayb, but I hope the one you got is heavy enough.  IME, most "Chinese cleavers" are too light and thin to last long at chopping bones and splitting things like... chops.

 

I recommend people have at least one thick, heavy cleaver that can break bones for making stock, flattening meat, splitting hard squash, etc.  Mine's a Fulton Brand by Foster Brothers, Model 1099.  About 1/4" thick, with a big convex edge.  I had my friend Bob Kramer sharpen and rescale her in cocobolo back before he became immortal.  Splits kindling, too

 

You should be able to find something similar on eBay...

cleaver.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Bumping this topic, as I'm thinking about getting me a cleaver (for bones).  @kayb, are you happy with your selection?  

 

Those Dexters look heavy. But my, are they beautiful.  

Share this post


Link to post
Share on other sites

I am. Have discovered the back side of it works wonderfully for pounding thin a chicken or pork cutlet, too.

 

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×