What Is The UK’s Best Cleaver?
In this guide we’ll take a look at the best cleavers.
I’ve compared size, handle material, grip and cost
to give you my top recommendations.
Cleaver Reviews
Cleaver Buyer’s Guide
A great meat cleaver is a kitchen tool no chef should be without! The largest of the kitchen knives, meat cleavers are designed for slicing, dicing and chopping meat. The larger models are able to cut through tough cuts and even through bone.
Even vegetarians can enjoy the benefits of a meat cleaver. Chopping melons and other large fruits, as well as vegetables and herbs, is made easy with a high-quality cleaver!
Not sure what to look for when it comes to the best meat cleaver? Take a look at this buyer’s guide.
Size
The length is important if you want to cut large chunks of meat. Most household cleavers have a blade of about 7”, although longer options are available. Blades that are too short won’t be suitable for large cuts of meat, while blades that are too long are harder to control.
Handle Material
Most cleavers have either stainless steel, wood or plastic handles. Stainless steel is generally thought of as more hygienic, and often the cleaver is made from just one cut of metal which gives it great strength.
Wooden handles are slightly harder to clean, but they’re stylish and grippy. Plastic handles are comfortable, and they often make the meat cleaver more affordable. The downside is that they can be flimsy and unsafe, if they become worn.
Whatever handle you choose, you should ensure it is sturdy, comfortable and grippy.
Grip
Handles that are too short or too thick will be harder to use, while stainless steel can be slippery when wet. Some cleavers come with grooves in the handle for added grip.
Wooden handles tend to be the grippiest, but you should ensure the wood is good quality. Polypropylene handles are often very grippy.
Cleaver FAQ
How to use a cleaver?
There are 2 different cutting actions often used to slice and dice cuts of meat. For smaller cuts of meat, simply place the blade onto the meat and apply pressure with your other hand, driving the blade into the meat.
For very thick cuts of meat, aim the cleaver, then draw it up and back to chest height, before swinging it down into the meat. You won’t need to put much effort in, and you should never raise it above your chest. This technique can be used to cut through dense food and thick bones.