A kitchen utensil with a wide rigid blade approximately 6 inches in length, which tapers to a sharp cutting edge. This tool is used to chop, shred, pound, or crush food ingredients and materials. The blade of the cleaver is thick, somewhat heavy and well balanced with a beveled cutting edge, which allows for ease of chopping through vegetables or materials as hard as bones with the beveled blade. The flat blunt side of the blade can be used to pulverize meat. If the handle is flat on the end it may be used to crush seeds, garlic or other similar ingredients. A hole is typically provided on the top end of the blade to allow for ease of hanging this tool.
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