Cleavers are often thought of for breaking down bone-in meats, but repeated use on hard bones can dull or nick the blade over time. Instead, they’re better suited for boneless cuts—perfect for slicing strips, cubing, or even finely mincing meat.
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Large, tough vegetables like gourds, watermelons, or daikon can be hard to cut. A cleaver’s weight and wide blade make it ideal for splitting them cleanly. You can tap it through with a mallet—or carefully use your hand.
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A cleaver’s wide, flat blade is ideal for prepping garlic—great for both peeling and crushing. Crushing instead of mincing releases less allicin, resulting in a milder, less pungent flavor.
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The easy-to-grip blade is great for the rocking method—moving the blade back and forth works well for garlic, ginger, lemongrass, and shallots.
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Transferring chopped ingredients can be messy, but a cleaver’s wide blade makes it easy to scoop and move them straight to a bowl or pan. Always use the back of the blade to avoid dulling the edge or risking injury.
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