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A meat cleaver is a large knife designed for chopping or coarse mincing of meat and bone. A typical meat cleaver has a broad, flat blade sharpened on the cutting edge and used to chop through flesh and bone by applying force with a heavy blow. The term "cleaver" may also refer to any large kitchen knife; some sources describe knives that are only "heavy as a cleaver". Cleavers can be distinguished from similar such as axes and hatchets by their curved end sections which give the striking edge (or "chopping face") an arc or more curvature relative to their length. The meat-cleaving blade cuts by applying force to the top of the knife and using a chopping action during which the edge is dragged across the object. This results in a shearing force being applied to whatever is being cut by the sharpened edge, penetrating it with ease. The blade differs little from that of a heavy axe or hatchet due to its thickness and weight, but it has an added bevel on one side so that, when cutting, only minimal effort is required to push laterally into whatever material is under it. However, while meat cleavers can be used for splitting or cutting smaller wood pieces (such as firewood), because of their relatively narrow blade they are not efficient at this task.
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