Vegetable Cleaver and other Chinese Cutlery

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A vegetable cleaver (also called a Chinese cleaver) is, for the preparation of vegetables, the oriental equivalent of a a French chef's fine cutting blade. It is the most versatile curring instrument found in an oriental kitchen. The best cleavers are made from the finest steel and are a premier cutting instrument.

Description

A vegetable cleaver is a heavy, tough blade that is often used to break down boneless meats (especially poultry) into smaller chunks suitable for cooking or further processing. You want to chose one of sturdy construction with good steel, enough weight to assist you in the cutting process, and a comfortable handle. A premium, harder steel allows the Chinese cleaver to be thinner than its Western cousin, and thus weigh less and more easily managed.

Use

Vegetable cleavers are mostly used to slice through and chop boneless meats. The blunt top of the cleaver makes it an excellent tool for flattening garlic and ginger while the rounded end of the handle serves as a pestle to create pastes. Its long and flat surface makes it easy to transfer food from the cutting board to the wok. Many cleavers have a hole for easy hanging from an overhead rack.

What To Look For

Although Chinese cleavers have been traditionally made of hard carbon steel, most food experts recommend stainless steel or a combination of stainless and carbon to avoid rust and taste contamination. With vegetable cleavers, like many cutlery instruments, you usually get what you pay for. You will want to choose a well-respected brand with good reviews. Be sure to choose a handle style that looks comfortable. Pay close attention to reviews that focus on the blade's ability to hold an edge with repeated sharpening. This is not only a practical consideration but also an indication of the quality of the steel.

Cleaning and Storage

 Clean immediately after using--especially if you used the blade to cut acidic vegetables like tomatoes. Simply use warm water and dish soap. Be sure to dry thoroughly as even stainless steel can rust. Store in a wooden knife block to protect the edge.

Accessories

  sharpening stone or sharpening steel
  knife block for storage
  Oriental recipe book
  cutting board