A cleaver is a large knife that is primarily used as a kitchen or butcher knife. It is designed to split up large pieces of soft bones and slash through thick pieces of meat. The knifes broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items. Cleavers have been in use since the Acheulean period.
In modern times, cleavers are generally made of iron or carbon steel and remain a requisite tool of the butcher and a common kitchen implement. There are different types of cleavers, including the all-purpose broad-bladed cleaver and the standard narrow-bladed and lighter cleaver used for gentler slicing.
Cleavers are not used for cutting through solid, thick, and hard bones. Instead, a bone saw, either manual or powered, is used.
Cleavers are also known as a prehistoric stone tool having a sharp edge at one end.
Cleavers have some traditional uses as well. For example, Cleavers enhances the function of the lymphatic system and improves its ability to flush out toxins, decrease congestion, and reduce swelling. It was also used as a remedy for gonorrhea and to prevent pregnancy.
In conclusion, a cleaver is a large knife primarily used in the kitchen or by butchers to split up large pieces of soft bones and slash through thick pieces of meat. It has been in use since prehistoric times and has traditional uses as well.
