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Breaking bones: cleaver? bone saw? technique?

by kdkrone 8 years ago

Butcher shops are a few and far between these days, at least where we live. I have a renewed interest in making stoc...


BigG commented 6 months ago

Sheath for meat cleaver

by rasputina 6 years ago

We have Dexter heavy duty meat cleaver, it works great and I'm now having to use it every day but I need a better way...


renesrich commented 12 months ago

Asian veggie cleaver vs bone = bad things

by knifesavers 6 years ago

We talk about it a lot here are pics. Just don't do it! Buy a legit bone cleaver in that asian market. Jim


obillo commented 1 year ago

Cleaver or knife for winter squash?

by Cam14 1 year ago

The 8" Chef's knife often gets stuck when cutting into acorn squash or other hard winter squash. Half the time I end...


Cam14 commented 1 year ago

Older Cleavers - Anyone Know Anything About These?

by Mothership 6 years ago

I recently bought these two cleavers at an antique/flea market. I don't have any knowledge of cutting tools or cleav...


wabi commented 1 year ago

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Antique Meat Cleaver

by frogfoot 1 year ago

We have an old meat cleaver with the markings " H. A. Born - Packers Supply Company -- Chicago, Illinois -- 10" sta...

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Help with Cleaver identity

by johnnyringo 2 years ago

I came across this at a resale shop. i can make out the following markings. cin'ati o, with the number 2 below it a...

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Identify cleaver

by Gonefishn84 2 years ago

I found this cleaver style knife while metal detecting in Virginia around a known civil war hotspot. It is in pretty ...

Straighten Warped Chinese Cleaver?

by KitchenNewbie 3 years ago

I bought a bunch of small slicers(桑刀)from a few months ago. One came out curled to one side (warped) a...


KitchenNewbie commented 2 years ago

CCK cleavers and preventing tang rust

by Gareth2 3 years ago

Hi All. I got myself a pair of CCK cleavers for Christmas. A 1302 and a 1103. I love them! I want to take the best po...


awolf commented 3 years ago

chinese cleaver with less curve

by ronke 9 years ago

I have a carbon steel Chinese cleaver I bought probably 40 years ago in LA Chinatown. It has a standard 8" x 3.25" ...


Chemicalkinetics commented 3 years ago

Looking for advice on possibly upgrading my knives.

by MamFish7 3 years ago

I have been enlightened by folks on this forum (and a few others). Now I’m here to ask you all for some advice. I h...


MamFish7 commented 3 years ago

Chinese Cleaver ID

by knifesavers 5 years ago

This one bugs me. I have seen the #3 cleaver type before but I am blank on who it is. Chem?


KitchenNewbie commented 3 years ago

Shun Fuji vs. Miyagi Birchwood SG2 7" Santoku

by drrayeye 4 years ago

The outrageously priced Shun Fuji 7" and comparably overpriced Miyagi Birchwood Santoku 7" are suddenly available for...


drrayeye commented 4 years ago

Angle of sharpening for heavy cleaver?

by strangemd 4 years ago

I have a heavy Global cleaver which I have always used for chopping pork ribs, breaking down chickens, etc. I haven't...


strangemd commented 4 years ago

Carbon steel veggie cleaver

by Hiracer 4 years ago

Don't want cheap $20 stamped steel. Don't want high-end steel because the hardness will mandate an investment in wat...


Chemicalkinetics commented 4 years ago

Chinese-Japanese Cleaver Number Correspondences

by VitalForce 4 years ago

Chinese cleaver chef-knives are known as Chukabocho in the Japanese versions. They are basically the same knives, tho...


VitalForce commented 4 years ago

Is the CCK Small Cleaver still a good deal?

by eight_inch_pestle 4 years ago

Was thinking about ordering this cleaver based on the strong recommendations from chowhounds over the years. However,...


Chemicalkinetics commented 4 years ago


by palomalou 6 years ago

I've read and enjoyed all the cleaver posts, and still don't know what I want. I want a meat cleaver--should I go for...


biondanonima commented 5 years ago

Heavy, but not too heavy, cleaver?

by geoffolynyk 5 years ago

Hello fellow hounds. I'm hoping you can help me out with a recommendation for a heavy, but not too heavy, cleaver. Lo...


Chemicalkinetics commented 5 years ago