cleaver

자료: Food Lover's Companion, http://www.answers.com/topic/cleaver-knife

Used mainly by butchers and Chinese cooks, a cleaver is an axlike cutting tool. 

• Its flat sides can be used for pounding, as in tenderizing meat. 
• Cleavers are usually heavy for their size, but evenly weighted. A good cleaver can cut through bone just as easily as it can chop vegetables. 
• The butt end can be used as a pestle (see mortar and pestle) to pulverize seeds or other food items; 
• the flat side is also great for crushing garlic.
  

cf.  칼솜씨 관람 1 (유튜브), 2

cf. 자료:  How To Use Chinese Cleavers

To hack through bone, 

• place your hand near the far end of the meat cleaver’s handle, 
• curling your fingers securely around like a fist. 
• Handle the meat cleaver like you would a hammer, with the motion in the arm rather than the wrist, 
• and the weight of the blade’s front tip leading the force of the chop. 

If you cannot chop the bone in one strike, place the cleaver in the groove of the first chop, then strike the blade’s blunt edge with a rubber mallet.

......

To hold the vegetable cleaver for slicing, lay your palm on the handle near the blade so that 

• you can rest your thumb and your index finger on opposite sides of the blade. 
• Slightly curl your index finger. 
• Curl your remaining three fingers around the handle. 
• The thumb and index finger allow for better control of the knife. 
• The wrist should barely move when slicing.
  

자료: Wikipedia, http://www.answers.com/topic/cleaver-knife

Chinese and old North American cleavers

A cleaver in use

A cleaver is a large knife that varies in its shape but usually resembles a square-bladed hatchet. It is used mostly for cutting through bones as a kitchen utensil.

The Chinese cleaver, also known as a Chinese chef knife, is mostly used to slice boneless meats, chop, slice, or mince vegetables, and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok. Although the Chinese cleaver looks much like the butcher cleavers familiar in butcher shops in Europe and North America, most Chinese chef knives are much thinner in cross-section and are intended more as general-purpose kitchen knives. For butchering tasks and to prepare boned meats, the Chinese have long produced a heavier series of 'bone' cleavers designed to take care of tasks similar to the Western meat cleaver.

Cleaver has also been used to refer to certain large blades as an alternative to the word broadsword.^{[citation needed]}

External links

• How to Sharpen a Cleaver With a Sharpening Steel Step-by-Step Photos

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