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Wed Mar 26, 2014 3:20 pm
I am looking at the Rhino Cleavers, the small and the large. I am looking to do light to medium meat and bone.. ribs, chicken..
The large seems to be too large in terms of size with the blade appearing to be roughly 10 x 5 inches, but appears to be the more appropriate of the two for bone chopping. The small rhino cleaver appears to have a relatively thin blade thickness of about 2mm, which is much more standard in normal use cleavers or any chef knife.
Can you please elaborate as to the durability of the smaller cleaver for bones and meat vs the larger? Does the larger get stuck and wedge easily?
Wed Mar 26, 2014 3:21 pm
You are correct. The big one is really big and the small one is really small and thin.
If you want to chop through bones I would suggest the CCK Bone Chopper: http://www.chefknivestogo.com/cckbonechopper.html
If you tell us what exactly you are using the knife for we can give you some other suggestions.