When I was much much younger, my mom used to use a cleaver for food preparation. I also used the cleaver and believed that using a cleaver for everyday cutting was normal. It wasn’t until college that I found out otherwise. I thought all cleavers were all the same but it wasn’t until recently that I found out there’s two types. There’s the typical meat cleaver and then there’s the Chinese cleaver. The Chinese cleaver is equivalent to a chef’s knife. Except it’s cooler because it can scoop up food, tenderize and break garlic easier.

So I purchased a Henckel’s vegetable cleaver recently and it’s been awhile since I’ve used one. It gets some getting used to because of the heft and size. While I was researching a new knife, I found out there’s a lot of people out there who love Chinese cleavers.

A problem I ran into with my new knife is that the cleaver would not fit into the current knife block we have. I wasn’t sure what to do and was about to install one of those magnetic knife holders but that would require me to put holes in the wall and the kitchen is a little cramped as it is.

I got the bright idea to just duct tape a piece of paper onto the back and it works pretty well.