Cleaver & Chopping Block
Preparation Equipments

Cleaver:

Cleavers are among the most useful pieces of equipment ever invented. the blade of a heavy cleaver is powerful enough to cut through bone, yet delicate enough in the hands of a master chef to create paper thin slices of raw fish for sushi. The flat of the board blade is ideal for crushing garlic or ginger, and the same blade can be used to convey the crushed items to the wok or pan.

Cleavers come in several sizes and weights. Number one is the heaviest. The blade is about 23 cm/9 in long and 10cm/4 in wide. It can weigh as much as 1 kg and resemble a chopper more than a knife. At the other end of the scale, number three has a shorter, narrower blade and is only half as heavy as the larger cleaver. It is mainly used for slicing, rather than chopping. Number two is the cook's favorite. This medium-weight cleaver is used for both slicing and chopping. The Chinese name translates as "civil and military knife" because the lighter, front half of the blade is used for slicing, shredding, filleting and scoring (civil work). The back of the blade is used for pounding and tenderizing, and the flat for crushing and transporting, Even the handle has more than one purpose - the end can be used as a pestle.

Cleavers are made of several types of material. They can be made of carbonized steel with wooden handles, or stainless steel with metal or wooden handle . Choose the one you are comfortable with. Hold it in your hand and feel the weight; it should be neither too heavy nor too light. one point to remember is that while a stainless steel cleaver may look good, it will require frequent sharpening if it is to stay razor-sharp. To prevent a carbonized steel blade from rusting and getting stained, wipe it dry after every use, then give it a thin coating of vegetable oil. Cleavers should always be sharpened on a fine-grained whetstone, never with a steel sharpener. The cleaver is user-friendly. It is not as dangerous as it looks, provided you handle it with care.

Chopping block:

The traditional chopping block in the East is simply a cross-section of a tree trunk, usually hardwood. The ideal size for use in a domestic kitchen is about 30 cm/12 in in diameter and about 5 cm/2 in thick, but you will see much larger blocks being used in restaurants.

Season a new block with a liberal dose of vegetable oil on both sides to prevent it from splitting. Let it absorb as much oil as it will take, then clean the block with salt and water and dry it thoroughly. After each use, scrape the surface with the back of your cleaver, then wipe it down with a cloth. Never immerse a wooden block in water.

A large rectangular cutting board of hardwood can be used instead, but make sure it is at least 5 cm/2 in thick or it may not be able to take a hard blow from a cleaver. Acrylic boards can obviously be used if preferred, but they will not have the same aesthetic  appeal as a traditional wooden one.