Meat cleavers are primarily used for the splitting of animal bones, but they can also be used in butchering large animals. When you need to cut through tough meat, a meat cleaver is your best friend. But do you know which one to get? A Chinese cleaver or a Western knife?
An authentic Chinese cleaver has a thinner blade than its Western counterpart and is lighter than the Western one. It’s also designed to be used with just one hand by slicing downward with an arc motion.
A Western knife requires two hands to divide the blade into halves, but it boasts more versatility than its Eastern counterpart. Which one will win? This blog will help you decide!
Meat cleavers vs Chinese cleavers
If you need to cut through tough meat, a meat cleaver is your best friend. But which one do you get? A Western knife, or an authentic Chinese cleaver?
A Western knife requires two hands to divide the blade into halves, but it boasts more versatility than its Eastern counterpart, and it’s also designed to be used with just one hand by slicing downward with an arc motion.
An authentic Chinese cleaver has a thinner blade than its Western counterpart and is lighter than the Western one.
It’s also designed to be used with just one hand by slicing downward with an arc motion. Which one will win? This blog will help you decide!
Chinese cleavers
Chinese cleavers are primarily used for cutting meat and vegetables as well as the splitting of animal bones. The blade is thin, which means you can easily slice through tough meat. It’s also useful for cutting meats into thin strips or dicing vegetables.
A Chinese cleaver has a sharper edge that allows it to be more versatile than a meat cleaver, but it’s not designed to be used with heavy-duty tasks like butchering large animals. That being said, it can still be useful when you need to cut through tough meats or slice meat into thin strips or dice vegetables.
The primary downside of its design is that it requires just one hand to use. The handle on the top of the blade is typically used for leverage so one hand can push down on the blade while the other hand slices downward with an arc motion. A Western knife with two hands is more versatile in terms of what you can do with it, but if you don’t have two hands spare then this is your best option!
Conclusion
The meat cleaver is known for its power, but the Chinese cleaver earns points with its versatility.
To make the best decision, it’s important to weigh the advantages of each style.
The meat cleaver is great for cutting through bone and sinew with little resistance, while the Chinese cleaver does a better job of smashing garlic, ginger, and other soft produce.
It’s really up to personal preference.
If you need a versatile tool that’s also great at chopping vegetables, then the Chinese cleaver is the way to go.
But if it’s bone-in meat you’re going to be cutting through, then a meat cleaver is your best bet.
