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Perhaps the most recognizable kitchen knife, a cleaver is not just for Hollywood horror films. In the commercial kitchen, this knife is used to chop large slabs of raw meat into smaller portions, open lobsters and cut poultry joints. Cleavers are essentially the axes of the kitchen, and their shape caters to this use. The heavy, square shaped blades are attached to a proportionately short handle. The design allows the butcher to apply more force to the piece of meat. As with all knives, a well maintained, razor sharp edge in order to function most effectively. This is especially important for cleavers because a day’s worth of chopping can significantly dull down the blade.
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