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[The Main Kitchen] Chinese Cleaver

(Cantonese translation: Tou; Mandarin translation: Cai Dao)

The Cantonese word:
Tou implies a cleaver-like tool, which is composed of a thick, rectangular blade of steel with wooden-handle. It varies in different shapes, sizes and thickness; the most popular one is medium in weight, about 10 cm in height and 25 cm in blade width. It works great for many purposes, for example:

  • slicing

  • shredding

  • chopping

  • mincing

  • crushing ingredients.

    		•
    As for the broad blade, it is used as a "plate" for carrying chopped materials to the pan.

    Weird ways to use the Cleaver
  • Trimming fingernails

  • Splitting firewood


    • Caring for the Cleaver
    It should be washed and dried with a paper towel and keep it as sharp as possible at all times since it is used for cutting nearly everything. Store it carefully in a drawer with the blade side facing downwards. Otherwise it is dangerous if you accidentally cut yourself when you open the drawer with the blade of the cleaver is facing upwards.

    Sharpening the Cleaver
    Among the various types of steels, carbon steel is the easiest to sharpen. Knife steel, which can be purchased from most restaurant supply houses, or a fine whetstone can be used for sharpening. To sharpen it, hold the blade with both hands at about a 20-degree angle over a whetstone then hone the entire length of blade in a circular motion. It is advisable to do ten or twelve strokes of daily honing with your cleaver.

    [Utensil Storeroom] Cutting Board
    To cut food with the cleaver, we should do it on good cutting boards. Breadboards are acceptable, but it is likely to crack if you mince meat upon it. A thick, cross-grained plastic-coated hardwood meat board will be most recommended. Though it is a bit more expensive, it is durable and will not splinter.


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