
Used mainly by butchers and Chinese cooks, a cleaver is an axlike cutting tool. Its flat sides can be used for pounding, as in tenderizing meat. Cleavers are usually heavy for their size, but evenly weighted. A good cleaver can cut through bone just as easily as it can chop vegetables. The butt end can be used as a pestle (see mortar and pestle) to pulverize seeds or other food items; the flat side is also great for crushing garlic.
Roughly U-shaped stone tool with a transverse cutting edge. Acheulian bifacial cleavers resemble truncated handaxes with a straight or oblique edge instead of a point. On flake cleavers the cutting edge is generally formed by the intersection of the primary flake surface and a transverse flake seat on the upper surface.
Use that cleaver to chop the vegetables.
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A cleaver is a large knife.
It may also refer to:
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Dansk (Danish)
n. - flækkekniv, klippefremspring
Français (French)
n. - fendoir
Deutsch (German)
n. - Fleischermesser, Hackbeil
Ελληνική (Greek)
n. - (ξυλο)σχίστης, μπαλντάς (κρεοπώλη)
Italiano (Italian)
mannaia, chi fende
Português (Portuguese)
n. - cutelo (m) de açougueiro
Русский (Russian)
мясницкий нож
Español (Spanish)
n. - cuchilla de carnicero, cortador, hendedor, partidor
Svenska (Swedish)
n. - hackkniv, köttyxa
中文(简体)(Chinese (Simplified))
切肉刀, 突出的崖, 切割者
中文(繁體)(Chinese (Traditional))
n. - 切肉刀, 突出的崖, 切割者
한국어 (Korean)
n. - 쪼개는 사람, 쪼개는 기구, 큰 식칼
日本語 (Japanese)
n. - 裂く人, 肉切り庖丁
العربيه (Arabic)
(الاسم) ساطور, شاطور
עברית (Hebrew)
n. - סכין-קצבים, מקצץ, קופיץ
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