Question of the Day: Do you cleaver?

cleaver

I am not sure what to think of cleaver style blades. I understand their role in breaking down whole carcasses, their heft and edge profile make them ideal for copping through joints, and not minding the occasional strike against a bone. However, cleaver style blades are showing up not just on large knives like the ESEE Expat, but in all sorts of EDC-oriented blades as well. My wife appropriated my Todd Hunt Leavit Cleaver before I had the chance to ever carry it.

It seems like some semblance of a point would be handy in an EDC blade. I personally favor a Wharncliffe for EDC, and have never carried a cleaver. Maybe I am missing something. BladeHQ attempts to explain the cleaver trend trend in the video below.

What say you? Do you cleaver?

 

 

 


 

comments

  1. Sam L. says:

    I have never found myself needing a real, heavy-duty cleaver. I can’t see myself wanting a pocket-sized cleaver, either. I like my knives poooooooooooointy, and sharrrrrrrrrrrrrrrrrp, and shiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiney…well, not necessarily shiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiney.

  2. cmeat says:

    a victorinox forschner for whacking frozen stuff. it mostly just hangs there. the chinese three rams brand fosman is larger and thinner and saw tons of use before the chef’s knife came along. great for slawwing cabbage. i think the best thing about large cleavers is how much chopped food you can transfer from the cutting board with one.
    the little ones are neat, they don’t seem useful. but the wrong tool can be satisfying some times.

  3. Roderick T. Lalley says:

    Try “GOJO” Natural Orange with Pumice on those hands !!! WORKS !!! OR Rubber Gloves BEFORE you pop the lid on that Stain !!!

  4. Roderick T. Lalley says:

    Something to look into SANDRIN Knives !!!

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Question of the Day: Do you cleaver?

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