In the private hobby kitchen, but especially in the catering trade, knives are needed for the preparation of food. From the small one paring knifeto the big one cleaver Usually all the knives are ready in a wooden block or are on the magnetic striplined up clearly. the cleaver is of particular importance. It is considered in the field of food production as a special knife. The reason is simple.

Cleaver in different sizes

As a rule, each knife only serves for cutting. The hard steel gently cuts through vegetables, bread or meat. But as soon as bone parts have to be cut on the meat, a special bone knife is needed. Now that comes cleaver for use. They are easily recognizable by the rectangular shape and the size of the blade. In general, the blade has a length between 30 and 40 centimeters and have a width between 7 and 15 centimeters. Proportional to the handle is accordingly large and can be up to 50 inches long. If you are with such cleaver work, they should be well prepared, because the individual models bring a weight from 400 to impressive 3000 grams, ie 3 kilograms on. In these cases, however, it is already a cleaver for the butcher. They can be recognized by their short handle, in contrast to the long handle of the cleaver.

The best gift for the amateur cook!

With twin 30795180 Twin Pollux Chinese chef’s knifeNot only is meat separated from bones. The Chinese also work with skilled hands on the fine cut of vegetables or noodles. For this you should already have plenty of exercise in the kitchen. As a gift for training to cook, this knife is certainly a great surprise for the future professional chef. A Friodur blade glides gently through meat and vegetables. The blade is made of special stainless steel and has a twin special melt. This logo is incorporated on the blade and handle. This Chinese chef’s knife is one cleaver of 180 mm.

Noble knives – Damascus steel

Particularly high quality knives are damask cleavers. These Japanese NAKIRI knives have a noble Damascus blade, quite characteristic is the visible Damascus steel of such a knife. These blades are extremely sharp and should therefore be treated as well. The TokioKitchenWare Damascus Knife NAKIRI with 17.5cm blade has a comfortable handle made of beech wood and is therefore not cleaned in the dishwasher. Warm water and a mild detergent are enough for cleaning completely.

Separate meat from the bone without cutting it

In addition to the cleaver for splitting meat and bone, other knives are also required for shredding. These smaller knives are used to remove larger pieces of meat from the bone without severing the bone. This is a Boningthe company FISKARS. The professional series Roma ideally complements the private hobby kitchen.