Chinese cleaver: broad, rectangular blade for versatile chopping. Chef knife: tapered blade for precise cutting.
Every meal preparation routine is unique. You might not want to slice a tomato with the same knife that you use to mince garlic. Additionally, you could want a whole different knife depending on what you’re preparing. The Chinese cleaver and the chef knife, however, are two of the kitchen knives with the most uses. Which is better, then?
The blade’s design is what distinguishes a Chinese cleaver from a chef’s knife. A chef’s knife is narrower and has a bent edge that curves to a point, but a Chinese cleaver has a large square blade with a flat edge. A Chinese cleaver is bigger and thicker than a chef knife in addition to its form.
What is a Chinese cleaver?
A Chinese cleaver is best characterized as “a tool that does it all.” It is a multipurpose knife that may be used for everything from slicing vegetables to dissecting a chicken.
The Chinese cleaver, as its name indicates, is still a common culinary tool in China. However, because of its distinctive form and versatile use, it continues to gain favor among cooks all over the world.
Chinese cleaver design
A Chinese cleaver’s form is what gives it its wide range of uses. Its broad, square blade, which is 6 to 9 inches long and 4-5 inches wide, has a flat edge. Additionally, the blade is thicker than the majority of knives, giving it additional weight and improving its ability to cut through harder components like chicken bones.
A Chinese cleaver has the majority of its weight focused on the blade rather than being distributed equally like other knives. For extra strength and longevity, the rectangular blade’s upper edge has a complete tang that continues into the handle.
Chinese cleaver purposes
A Chinese cleaver is a multifunctional blade. But because of its characteristics, it excels at a few certain jobs.
Slicing: Slices of meat, fish, and vegetables are easily cut with some Chinese cleavers because of their thinner blades. Additionally, the wide surface offers a sturdy cutting surface for making fine cuts.
Chopping: A Chinese cleaver is a perfect tool for cutting through harder items like chicken bones and root veggies due to its broad, rectangular blade and weight.
Mincing: Chinese cleavers are ideal for mincing garlic, pepper, and shallots due to the flat edge of the blade. To mince, move the knife back and forth while holding the items in another hand.
Using the flat side of the blade, you may easily crush the garlic.
There are 3 main types of Chinese cleavers:
» Vegetable cleavers
» All-purpose cleavers and
» Meat cleavers.
It’s critical to select the Chinese cleaver that best meets your demands given the wide range of characteristics of the many varieties.
One of the most popular Chinese kitchen knives is the vegetable cleaver, also referred to as the Cai Dao.
It features a thinner, sharper edge on a lighter blade. Although it lacks the weight and strength of a meat cleaver, it is still comparatively strong and capable of handling harder items like pumpkins and potatoes.
Chinese meat cleavers are the biggest and most powerful kind of Chinese cleavers.
Chef knives and Chinese cleavers differences
Both knives work equally well for cutting, slicing, and mincing. But these knives differ in a few key ways.
Size and style
The size and shape of the blade is one of the key distinctions between a Chinese cleaver and a chef knife. A Chinese cleaver is between 6 and 9 inches long, whereas a chef’s knife is between 6 and 8 inches long. The blade of the Chinese cleaver is larger and wider than the chef’s knife.
Another distinguishing distinction is the style. Chef knives have a more curved shape, whereas Chinese cleavers have large, rectangular blades. It is simpler to transport chopped items due to their wide form.
More surface space is available for minced garlic and other herbs thanks to the flat edge. The chef’s knife’s curved shape, however, makes it perfect for cutting and slicing vegetables.
Cutting methods
A Chinese cleaver is a multiplier of power. It is simpler to cut through difficult ingredients because of the heaviness of the blade and the size of the cutting edge. The best way to use a Chinese cleaver is to chop horizontally. A push cut is another name for this move.
With the knife held horizontally, you set the items on the chopping board and cut them.
The majority of the effort is done by the blade’s wide side, which makes it simpler to cut through challenging materials.
