The Chinese cleaver, despite its boxy appearance similar to the Western cleaver, functions more like a chef's knife in oriental cuisine. It is lighter and thinner, with a razor-sharp tapered edge that allows for slicing and dicing instead of hacking and hewing. Typically, it measures 8 inches by 3 inches, although there are variations in size and shape for specific purposes. For instance, the elongated rectangle shape provides a larger cutting edge, making it ideal for mincing. On the other hand, the wider curved-edge cleaver, which can be rocked back and forth, is excellent for chopping. Lastly, the popular boxlike cleaver, with its straight edge, excels at slicing and cutting.
In contrast to Western cleavers, which are categorized based on blade length, Chinese cleavers are classified according to weight, each with its designated number. The Number 1 cleavers typically weigh around 10 ounces and are mainly used for decorative cutting. The recommended Number 2 cleaver weighs approximately 12 ounces and is suitable for tasks such as mincing, dicing, shredding, and slicing. The heaviest among them is the Number 3 cleaver, weighing around 20 ounces, which is perfect for quartering poultry and handling tough chopping tasks. Chinese cleavers are available in both carbon and stainless steels. More recently, some German knife makers have introduced a high-quality, single, medium-weight high-carbon stainless steel option.
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