Cleaver in the context of "Kitchen knives"

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⭐ Core Definition: Cleaver

A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.

Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled clever in the late 17th century.

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👉 Cleaver in the context of Kitchen knives

A kitchen knife is any knife that is intended to be used in food preparation, as opposed to a table knife used when eating, as part of a set of cutlery. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife. Kitchen knives can be made from several different materials, though the most common is a hardened steel blade with a wooden handle.

Historically, knives were made in "knife cities" that are noted for being the best at their production in that country with the pre-emininent, in Europe, being: Sheffield in Yorkshire, North of England; Thiers, Puy-de-Dôme in the Auvergne of France; Solingen in the Northern Rhineland of Germany; and Eskilstuna of Södermanland in Sweden. Each of these produced knives in a styles particular to the city, with Thiers especially being noted for the French point of Laguiole and steak knives. Whereas in Japan, there are many dispersed centres of kitchen knife production due to diversification that followed in wake of legislation restricting the production of sword-making. These are Tsubame-Sanjō in Niigata Prefecture, Seki in Gifu Prefecture, Sakai in Osaka Prefecture, Takefu-Echizen in Fukui Prefecture, and Tosa in Kōchi Prefecture amongst a number of others. Each area have their own style of knife, with Sakai in Osaka favouring the "sheep's foot" or drop point, in contrast to the square-tipped style of Edo, modern-day Tokyo.

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Cleaver in the context of Knife

A knife (pl.: knives; from Old Norse knifr 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone (such as flint and obsidian), over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have fixed or folding blades, with styles varying by maker and country.

Knives can serve various purposes. Hunters use a hunting knife, soldiers use the combat knife, scouts, campers, and hikers carry a pocketknife; there are kitchen knives for preparing foods (the chef's knife, the paring knife, bread knife, cleaver), table knife (butter knives and steak knives), weapons (daggers or switchblades), knives for throwing or juggling, and knives for religious ceremony or display (the kirpan).

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LINKED FROM (PARENTS)
← Knife ← Knives ← Kitchen knives ← Kitchen knife
LINKS TO (CHILDREN)
Chinese chef's knife → Pork chop → Knife → Tomahawk → Kitchen knife → Butcher knife → Outline of food preparation → Cleaver (tool) → Acheulean →