Cleaver

There are two basic kinds of cleaver: the hefty butcher's cleaver used for cracking bones and cutting though meat or root vegetables, and the Chinese models which tend to be better for intricate mincing, dicing and shredding, though they can be used for de-boning and other cutting tasks too.

Versatility

Some cooks say the cleaver is the only knife you need. The razor-sharp edge of the blade slices and chops, the blunt back edge pounds and tenderises, and the broad flat side smashes and crushes. It is also handy for scooping food into the pan or mixing bowl.

Weight

The cleaver may look fearsome but it can be your best friend. The weight of the blade makes the cleaver drop forward in your hand. It will therefore do the lion's share of the work, demanding less effort from you. Before you buy one, pick up a selection then choose one that feels most comfortable inyour hand. Go for the heaviest you can manage with ease. An 18cm blade suits most people.

Care

To prevent blade damage, always chop on a wooden or polyethylene chopping board. Use a blade cover if storing your cleaver in a drawer - don't let it rattle around. Or store it in a knife block. Some cleavers have a hole in the blade so you can hang it on a hook out of harm's way.