- Joined Mar 6, 2010
I was curious how many people keep and use a cleaver in their home kitchen or at work in a restaurant. What type of cleaver do you use? Do you prefer light cleavers, under a pound, or do you go for the heavier cleavers? What have you found to be the best use for a cleaver? I was at a product meeting recently with one of the knife manufacturers I deal with, and there was a debate about the direction of cleavers for home and restaurant use. I am interested in hearing about the use of cleavers in the kitchen. Our best selling cleavers are the Mundial 5500 and 5600 series lightweight cleavers, followed close behind by the Victorinox/Forschner Model 41589 Asian style cleaver with the round poly handle. A restaurant owner told me once he never needed a cleaver, because his large chef knife could do anything a cleaver could do.