How to Use a Chinese Cleaver

On this page (8 sections)

1. How should you hold a Chinese cleaver?
2. How do you make safe cuts with a Chinese cleaver?
3. What can you cut with a Chinese cleaver?
4. How do you scoop food with the broad blade?
5. Should you use a Chinese cleaver for bones?
6. How should you care for a Chinese cleaver?
7. What mistakes should you avoid when using a Chinese cleaver?
8. How do you choose the right knife for the task?

To use a Chinese cleaver, hold the handle firmly, guide the blade with a curled free hand, and make controlled cuts on a stable board. Its broad blade can slice, chop, mince, and scoop ingredients, but a Chinese slicing cleaver isn't automatically made for cutting bones.

The main skill is controlling the edge, not swinging the knife. Start slowly with foods that sit flat, then build speed only when each cut feels steady and predictable.

How should you hold a Chinese cleaver?

Hold the cleaver with a relaxed, secure grip and a straight wrist. If the handle shape permits and it feels comfortable, pinch the blade near the handle with your thumb and index finger, then wrap your other fingers around the handle.

Keep your free hand in a claw shape: curl the fingertips inward and let your knuckles guide the side of the blade. Keep the thumb behind the fingers, and move the hand back as you cut.

Don't grip so tightly that your hand tires or your wrist bends. If the knife feels too heavy or hard to control, stop and choose a lighter knife that fits your hand.

How do you make safe cuts with a Chinese cleaver?

Use a stable board and controlled strokes, with the blade moving straight down or in a short rocking motion. Keep the edge pointed away from your free hand and avoid making cuts toward your body.

Set the food on a flat side so it won't roll. For round ingredients, trim a small section first to create a stable base, then place that flat side on the board.

How do you slice with a Chinese cleaver?

For slices, move the cleaver forward and down in a smooth stroke while keeping the food steady with your curled fingertips. Use the full edge rather than tapping only the tip.

Make slices the same thickness by keeping your strokes consistent. If the ingredient shifts, pause and reposition it instead of trying to catch it with the blade.

How do you chop and mince?

For chopping, lift the blade only as high as you can control and bring it down with a steady motion. Keep the board clear of scraps that could make ingredients slide.

To mince, gather the pieces into a small pile and repeat short, controlled cuts. You can keep a hand on the spine only if the cleaver's design allows it and your fingers stay well away from the edge.

Don't pound a Chinese slicing cleaver against the board or use it to split bones. Heavy impact can chip or damage a blade that isn't designed for that job.

What can you cut with a Chinese cleaver?

A Chinese slicing cleaver works well for vegetables, herbs, and boneless meat when its edge is suited to those foods. Its wide blade also makes it useful for scooping ingredients after cutting.

The name “cleaver” covers knives with different shapes and jobs. Check what your specific knife is designed to cut before using it on joints, bones, or very hard foods.

Our guide to types of kitchen knives explains how blade shapes match different tasks.

A chef's knife may feel more natural for tasks that need a pointed tip or a narrow blade. For a side-by-side comparison, see cleaver vs chef knife.

The Victorinox Fibrox Pro has an ergonomic TPE handle described as non-slip, including when wet. Its familiar chef's knife shape may suit cooks who want a pointed blade for detail work as well as general chopping.

How do you scoop food with the broad blade?

Turn the cleaver so its flat side faces the food, then slide the blade under the pieces. Keep your fingers above the blade and move the food in one controlled transfer.

Use a gentle scrape rather than dragging the sharp edge across the board. Repeatedly scraping with the edge can dull it sooner.

For small pieces, gather them into a pile first. The wide blade can carry several pieces at once, but don't overload it or lift it high.

Should you use a Chinese cleaver for bones?

Use a cleaver on bones only when it is made for that purpose. A Chinese slicing cleaver is generally used for vegetables and boneless foods; its wide shape alone doesn't mean it can take heavy impact.

A meat cleaver designed for bone work is a different tool. The JANSKA Mueller cleaver is described as suitable for poultry joints, rib bones, and brisket, as well as vegetables.

Use a controlled stroke and follow the knife's care instructions. If you want to compare designs, our guide to best kitchen cleaver knives covers cleavers intended for different kitchen jobs.

How should you care for a Chinese cleaver?

Wash and dry the blade after use, then store it so the edge doesn't hit other tools. Follow the care instructions for your knife, since materials and handles vary.

Use a honing rod to realign an edge when appropriate, following the rod and knife instructions. A ceramic vs steel honing rod guide can help you understand the differences between common rod types.

Honing doesn't replace sharpening when an edge is dull or damaged. See what a honing rod is for for the distinction, and learn about stainless steel kitchen knives if you're comparing blade materials.

For vegetable prep, a nakiri can be another option. The PAUDIN Nakiri has a 7 inch high-carbon stainless steel blade and a pakkawood handle.

What mistakes should you avoid when using a Chinese cleaver?

Avoid swinging hard, cutting unstable food, and using a slicing blade on bones. Those habits reduce control and can damage the knife or cause an injury.

Don't catch a falling knife. Step back and let it drop, then pick it up by the handle after it stops moving.

Don't use the blade as a can opener, screwdriver, or scraper. Use the broad flat side to move food, and keep the sharp edge for cutting.

How do you choose the right knife for the task?

Choose a Chinese slicing cleaver for controlled cuts through vegetables and boneless foods. Choose a bone cleaver only when you need a knife designed for impact, and consider a chef's knife or nakiri when its shape better fits the ingredients.

For a closer look at blade styles and uses, browse types of Japanese kitchen knives alongside the Chinese cleaver options in our best Chinese cleaver guide.

If you can keep the cleaver steady, make clean cuts, and use it only for suitable foods, its broad blade can handle much of everyday prep. Pick a chef's knife for pointed-tip detail work, and a bone cleaver for jobs that call for controlled impact.

Frequently asked questions

How do you hold a Chinese cleaver?

Hold the handle with a relaxed, secure grip and keep your wrist straight. For more control, pinch the blade near the handle with your thumb and index finger while wrapping your remaining fingers around the handle, if the handle and your comfort allow it.

Keep your other hand curled into a claw on the food.

Can you use a Chinese cleaver to cut bones?

Only use a cleaver for bones if its design and maker instructions say it is meant for that work. Many Chinese slicing cleavers have thinner blades intended for vegetables, meat, and boneless foods.

Heavy bone chopping can damage a blade that isn't built for impact.

What is the flat side of a Chinese cleaver used for?

The broad flat side can scoop chopped food from the board and transfer it to a bowl or pan. You can also use it to gently press ingredients such as garlic, but keep your fingers away from the edge and avoid striking the blade against the board.

How should you store a Chinese cleaver?

Dry the blade after washing and store it where the edge won't hit other tools or be exposed in a drawer. A blade guard, knife block, or secure magnetic strip can protect the edge.

Keep the cleaver out of reach of children.