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Best Bone Cleaver of 2024

Philip Jackson
  May 5, 2024 11:52 PM

We spent several hours searching the internet for best bone cleaver, reading reviews, and drawing on our own personal experiences to compile our list of the top 16 best bone cleaver now available on the market.


Overview

My chef's knife is my go-to tool for most kitchen tasks. It's a lifesaver and performs exactly what I need it to.

The one thing I don't want to do is use it to do hard work like cutting bones with. Because it's too thin to cut through bones and could break my costly knife.

As a result, I conducted a search for the best meat cleaver for cutting bones, one that would have no trouble handling bones.

I've sifted through a lot of products while doing my investigation. I discovered that most meat cleavers had the warning 'Do not use for bone' on the handle. All meat cleavers, however, are not suitable for removing bone.

In the course of further study, I came across top-quality meat cleavers designed for cutting bones. Let me share with you a comprehensive guide on choosing the best bone meat cleaver.


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    BRTMKNIFE
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    LA TIM'S
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    Kitory
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Last update on 2024-05-05 / Affiliate links / Images, Product Titles, and Product Highlights from Amazon Product Advertising API


Reviews

When deciding on a meat cleaver for your kitchen, keep the following factors in mind:

Blade Width

The kitchen cleaver market is dominated by cleavers with six- or eight-inch blades. The Classic Cleaver model by Wüsthof, for example, is available in six-inch and 16-inch versions, respectively.

In order to chop through a large piece of meat, you only have to make one downstroke instead of chopping multiple times. Also, larger versions with larger handles may be preferred by those with noticeably larger hands.

Using the edge of the blade and pushing down on garlic cloves or other herbs or vegetables is easier with a wider blade.

Blade Height

The length of the blade is more important than the height of the blade. For the most part, cleavers on the market aren't consistent when it comes to height. Because of their considerable height, some blades are rectangular, almost to the point of seeming square. Other blades have a longer, more narrow profile.

When cutting through large cuts of meat or poultry, the blade height becomes an important consideration. The taller the blade, the easier it is to cut a straight line.

Blade Thicknes

The blunt force required to cut through dense bone is more easily provided by blades that are larger in diameter. When cutting through bone, thin blades may distort or shimmy. A meat cleaver's thicker blade is what you're looking for.

Balance

A meat cleaver's balance in the hand is a matter of personal preference, but it is important to any regular user. The handle's length and weight in relation to the blade's weight determine whether the knife is comfortable in the hand.

It doesn't matter how big or little the cleaver is; the weighting should be just right for a smooth, arching cutting action that hits the target every time.

Weight

This is because, depending on the strength of the user's arm, a product may be too heavy for them to utilise successfully.

A cleaver's overall heft is also an important consideration when it comes to cutting through bone, cartilage, and muscle in a single hit.

Type of Steel

German or Japanese steel is the best. The best sort is hotly debated. Both are trustworthy.

The blades of some cleavers are made of stainless steel with a high carbon content. Some people still utilise the original, sturdier alloy, lot 1.4116 steel. To increase their tensile strength, blades may be heated and then cooled. Die-cutting from a single billet of stainless steel alloy is the best way to make blades.

The blade is protected from corrosion and staining by the use of stainless steel. The blade must still be cleaned and dried after each use to avoid rusting from water.

A blade's Rockwell hardness can be used to determine its rating. In terms of hardness, a 58 Rockwell grade is one of the hardest on the planet and can easily cut through bone of any size.

Handle 

Wooden handles with 3-rivet cleaver handles are the most common (rosewood or another species). A cleaver with a hardwood handle is more frequent and less prone to slipping in the hand.

They choose polypropylene handles that are hygienic, manufactured in the same shape every time, by some manufacturers In a crowded kitchen, a polypropylene variant is more prone to breakage due to the material's slick surface.

Blade Edge

It is up to the manufacturer to decide whether or not the blade is sharp or dull.

It's easier to utilise cleavers with blunt blades because they don't require sharpening and retain their efficiency over time.

Lasers can be used to ensure that the blade's edge is uniformly sharp from one end to the other. In order to return to its original state, carbon-steel with sharp edges must be re-sharpened frequently. The cleaver's blade may become dull at an inopportune moment if it is used too frequently.

History of the Knife Brand

Many well-known knife manufacturers have been in business for many decades. Chefs throughout the world have relied on some of the world's most reliable cutting knives for more than two centuries.

Though it's not an absolute assurance that a long-established knife company's product is superior, it is a decent sign that they're doing something right.

There are still Japanese and German makers of the most sought-after knives, with chefs frequently praising the products of one brand over all others.

FAQ

What is the Circular Hole Stamped Through the Top Corner of the Blade?

The cleaver can either be hung up when it's not in use, or it can be attached to the butcher's belt. There's a strong assumption among butchers that the blade will become duller if it is set flat.

What is the Difference Between a Meat Cleaver and a Chinese Cleaver

A meat cleaver is thicker than a Chinese cleaver, which is lighter. As a result of this, it can be used to cut through softer foods as well as bones.

It's easier and more precise to cut through medium-sized bones with a meat cleaver. Butcher shops generally utilise a bandsaw or an axe to reduce the size of large-boned carcasses so that a cleaver can be used.

The thickness of Chinese cleavers ranges from 1 to 4. The thickness of a meat cleaver is quite close to that of a Chinese cleaver.

Japanese cleavers with multiple numbering systems, but anything above level 4 is too thin to chop through bone.


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