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Thinking of getting a cleaver, but don’t know why.
I haven’t really ever needed one, I don’t think anyhow. I have a really good Global chef’s knife, and the Victorinox 8†and 10†utility knives, and some others that I don’t use as often. But cleavers are cool.
What would a cleaver make easier? How would I use it differently? I’ve watched a few videos, but I want to know what us regular folks in the field do with them, not the professionals in the videos.
(Really I wanna be like Larry in The Three Stooges, chasing the cat around the restaurant with the cleaver. But I can’t say that amongst polite company such as this.)
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I have a couple of heavy cleavers to make pork chops when I'm butchering. I cut between the ribs with a knife, then finish through the bone with the cleaver. Most of time though they hang on a hook looking cool.
ComfortablyNumb, I'll Look Forward To Your Future Postâ€¼ï¸ I Might Even Tell the Story About My Aunt Chopping My Uncles Thumb Off While
Butchering Chickensâ“ From a Backyard Cremator in Fargo ND, Dan
You could buy bulk chicken wings and then cleaver them into party wings. Kinda small so it takes practice. That was one of my prepping jobs at the restaurant I worked at in high school and in college. If you like whacking stuff, that outa keep you busy for a while. I'm guessing you could save up to .50 cents a pound doing it yourself.
Mosca, Tom as Others Have Commented You Can Use a Heavey Cleaver for Breaking Down a Carcus During
Butchering, Chopping Pork Chops from the Whole Loin (i.e. Pork Chops)â—ï¸ One Word of Cautionâ—ï¸Count all Your Fingers an Appendages Before You Go Into Full Productionâ€¼ï¸ It's Nigh On To Impossible to Pull Back in
Mid Swingâ“ From a Backyard Cremator in Fargo ND, Dan
I have a heavy cleaver that I use when I want to serve my pulled pork chop fine. It really does a good job. I don’t make South Carolina hash, but if I did the cleaver would come in handy.
As others have said, works great for wings. I have a Dexter that I use when chopping thighs and legs after making jerk chicken. Really comes in handy. Make sure you aren't a few drinks in though before putting the hammer down on em.
I use for cutting off chine bone when I have to buy spare ribs instead of St.Lewis. Also when quartering out a lot of chicken. Great for a fine chop on pulled pork or chopped beef.
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I own a Global clever. It is a great knife, when I use it. I thought I would use it for cutting ribs and chicken wings, I never do. Honestly, I can't even remember the last time I used it. It does look cool on my knife magnet, but that is really all it does.
I could use it for chopped beef, but pulled beef works just as well. Same with Pulled pork.
If I had a ton of pulled pork or pulled beef to serve, then I might get a big cutting board and use it to chop away. At that point though, I might need one more knife, just so I could duel-wield cleavers, that would be B A.
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LOL Mosca, I had to snicker when I read the title of the post as well as the words in your post. I've had similar thoughts through the years. And I agree with Spinaker that they would look great on a magnet but I really can't picture myself using it, I've never thought dang this would be much easier if I had a cleaver right now. But I suppose they would come in handy if a killer was in my house at night, you know, movies and all.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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