What Is A Vegetable Cleaver Used For?

So, you’re still wondering “What is a vegetable cleaver used for”?

A vegetable cleaver is just like a normal meat cleaver in appearance but differs in uses. For one, the blades are thin about 2-3”. The vegetable cleaver is used to cut vegetables of all sorts.

You can also use it to crush your ginger and garlic, for scraping off any extras or transferring your ingredients into a pan, you can use to split soft chicken bones, slicing boneless meat, and chopping a pineapple or a squash.

You can use the blunter top to tenderize your meat. Basically, it is one of those knives with multi-purpose functioning.

See more: top rated cleavers for your kitchen

Tips for Buying and Caring for Your Vegetable Cleaver

To hold the cleaver, squeeze the handle with your thumb and forefinger but ensure that your forefinger is relaxed then put your other three fingers under the handle.

Your grip should be firm and the cleaver’s blade should be balanced. To cut your vegetables ensure that the blade is in constant contact with your chopping board as you cut your veggies in the middle of the cleaver with a forward-back motion.

When buying a vegetable cleaver, go for one made of pure stainless steel or with a mixture of carbon and stainless steel as it will not rust.

Ensure it is light in weight, it has 3 rivets so that the handle does not come out easily or get loose and the blade extends all the way to the handle.

To clean a cleaver, you can wash in warm soapy water or wipe it and store. Always keep it dry and avoid running it in the dishwasher or soaking it. Store your vegetable cleaver in a knife rack.

To keep a vegetable cleaver sharp use a sharpening stick to sharpen it and ensure you sharpen it every so often.

To sharpen, hold the sharpening stick firmly and slide the blade of the knife along the stick moving away from you. Repeat several for each side of the blade.

Do not use your vegetable cleaver to cut tough meats and bones, there is a meat cleaver for that purpose.

Last Updated on March 31, 2021 by Andy Wang

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My name is Andy Wang, and I'm a retired chef. I used to work at the City Vineyard restaurant in NYC. I also had a culinary degree from the Institute of Culinary Education in New York. And this blog is where I share my love for knives and cooking with people like you.