Limited Edition Collector Blades
How to Use a Meat Cleaver Safely
How do you use a meat cleaver? Grip the handle firmly near the blade, line the edge up on your cut mark, and swing from the elbow in one controlled chop, letting the cleaver's weight drive through the bone. Don't wrist-flick, twist the blade in bone, or chop on anything but a thick board. Our pick is the Dalstrong Gladiator Series 9" Obliterator Meat Cleaver ($169), German X50CrMoV15, 54–56 HRC, 16–18° edge, NSF certified. It was named Food & Wine's Best Heavy-Duty Cleaver, and its heft does most of the work so you don't have to swing hard.
Grip and stance
Stand square to the board with the food directly in front of you. Hold the handle with all four fingers wrapped around it and your thumb on the side, close to the bolster. Choke up for light work and slide back slightly for heavier chops. Keep your guide hand flat on the food well away from the line of the cut, or use tongs or a meat fork ($79) to hold slippery pieces.
Three cleaver techniques
1. The controlled chop
For ribs, chicken backs and oxtail. Rest the edge on the mark, lift 6 to 8 inches, and drop through with a firm elbow swing. Accuracy beats power; a clean single chop avoids bone splinters.
2. The press cut
For joints and cartilage. Set the edge in the joint, then press down on the spine with your free palm flat. No swinging needed.
3. The tap-and-strike
For thick bones. Tap the edge lightly into the bone so it sticks, then lift the cleaver and food together and bring them down onto the board in one motion. This keeps your hand far from the edge.
What a meat cleaver can and can't cut
| Good for | Avoid |
|---|---|
| Chicken and duck, through bones and joints | Frozen solid blocks of meat |
| Pork and beef ribs | Very dense beef marrow bones (use a saw) |
| Oxtail, at the joints | Glass, stone or metal surfaces |
| Hard squash and melons | Fine slicing and mincing |
| Crushing garlic with the flat | Twisting or prying motions |
Safety rules
- Use a thick wood or composite board on a damp towel.
- Clear the area around you before you chop.
- Never chop toward your guide hand.
- Never try to catch a falling cleaver. Step back.
- Wipe grease off the handle so it can't slip.
Choosing a cleaver weight
Heavier cleavers chop bone with less effort but tire you faster. If most of your work is poultry and ribs, a 9" Gladiator cleaver like the Ravager ($99) or the Obliterator is a good middle ground. For more on cleaver types, see Chinese cleaver vs meat cleaver and best cleaver knives.
Cleaning and storing
Hand wash and dry right away, especially after raw meat. Store it on a stand or in a block so the edge doesn't knock against other tools. A cleaver edge is meant to be robust, so small dings from bone are normal; sharpen it at its factory angle when it stops biting cleanly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top pick
Meat Cleaver 9" with Stand, Obliterator, Gladiator Series, R, NSF Certified ($169). German X50CrMoV15, 54–56 HRC, 16–18° edge. Food & Wine Best Heavy-Duty Cleaver.
FAQ
What is the best meat cleaver for home cooks?
A balanced, heavy cleaver that chops cleanly. The Dalstrong Gladiator Series 9" Obliterator ($169) was named Food & Wine's Best Heavy-Duty Cleaver and uses its weight to chop through bone.
Should you swing a meat cleaver hard?
No. A controlled chop from the elbow is safer and more accurate.
Can a meat cleaver cut frozen meat?
Avoid solid frozen blocks; thaw first or use a saw.
What board should I use with a cleaver?
A thick wood or composite board on a damp towel.
Can a cleaver cut beef bones?
Ribs and smaller bones yes; very dense marrow bones need a saw.
