What is a chef's ax or cleaver?
A chef's ax is a large, heavy knife with a wide blade and an obtuse angle. It is designed to chop, slice and divide foods such as vegetables, meat and poultry. A chef's ax is often about 20 to 30 centimeters long and the blade can vary from 5 to 10 centimeters wide.
Different types of chef's axes and applications
There are different types of chef's axes, each with their own specific applications. For example, a Chinese chef's ax has a thinner blade and is intended to cut food quickly and accurately. European cleavers, on the other hand, have a wider and thicker blade, making it ideal for chopping larger pieces of meat and bones.
Other types of chef's axes include the Japanese Nakiri axe, which is specifically designed for cutting vegetables, and the Deba axe, which is often used for filleting fish.
What should you pay attention to when buying a chef's ax?
When buying chef's axes, there are a number of things you should pay attention to. Firstly, it is important to choose a chef's ax with a well-balanced weight, so that you can easily handle the knife and use it safely. It is also important to look at the material of the blade. Choose a stainless steel top that is durable and easy to maintain. Other materials often rust quickly or take a lot of time to maintain.
Maintenance and cleaning tips for chef's axes
To keep your chef's axes in good condition, it is important to always clean and dry your chef's ax thoroughly after use. Use warm water and dishwashing liquid and then dry the chef's ax thoroughly with a soft cloth. Prolonged humid environments and hard cloths or scouring pads can damage your chef's axes.
To maintain the sharpness of the blade, we recommend sharpening the ax regularly. This can be done manually with a sharpening stone or with the help of a grinding machine.
