The cleaver. No we are not talking about some outdated family sitcom from the days of black and white TV, we are talking about the mighty piece of steel used to hack through chicken and fish bones in the kitchen. These often times king sized, overly menacing looking tools are great to have when the time comes for breaking down some rather large sized cuts of meat. Unless you are truly skilled with the use of a knife, you would never want to chance damaging your Chefs knife when trying to scythe a chicken or massive catfish full of bones.
The only problem with a lot of the cleavers on the market is that they have no versatility, they are overly heavy, clunker type pieces of metal that constantly need honing because of the cheap methods used to create them. Typical cleavers do not go from chomping through bones like a wild animal to finely mincing up herbs, dicing onions or performing intricate cuts on delicate items like garlic without doing some damage. A little known fact, when overly minced, Garlic’s flavor becomes drastically changed for the worse due to the excessive amounts of carbon dioxide it receives.
If you were up on the site when we did some of our previous knife reviews, you would know that the Mac Knives passed with flying colors in every single test we put them through. After over using their tools in our kitchen for a month, they are still holding up true to form like they did the day we received them. This time around we ran through a myriad of tests with their SD-65, Cleaver Knife.
Check the rest of the story for how amazed we were at what this knife could do when put to the test.
