Keeping your cleaver clean is a must for any home cook or chef. A clean cleaver cuts better and lasts longer. This guide will show you the best ways to clean all types of cleavers.
Why Cleaning Your Cleaver Matters
Your cleaver works hard in the kitchen. It chops through meat, bones, and veggies. A dirty cleaver can:
- Spread germs to your food
- Get dull faster
- Rust and break down
- Look bad on your knife rack
Types of Cleavers
Before we talk about cleaning, let’s look at the main types of cleavers you might own:
Kitchen cleaver: The all-purpose tool found in most homes. Good for most cutting tasks.
Chinese cleaver: Thinner than a butcher cleaver. Great for slicing veggies and boneless meats. CCK makes some of the best ones.
Butcher cleaver: The heaviest type with a thick blade. Made for cutting through bones. Brazilian butcher cleavers are known for their quality.
Basic Cleaning Steps
1. Clean Right Away
Don’t let food dry on your cleaver. As soon as you finish using it:
- Wipe off big bits of food with a paper towel
- Rinse under warm water
- This step alone will make full cleaning much easier
2. Hand Wash Only
Never put your cleaver in the dishwasher! Here’s how to wash it right:
- Use warm water and mild dish soap
- Clean with a soft sponge or cloth
- Rub in the same direction as the blade grain
- Pay close attention to the handle joint where food can hide
- Rinse well to remove all soap
3. Dry It Fast
Water is the enemy of most cleavers. After washing:
- Dry right away with a clean cloth
- Make sure to dry the handle too
- For wood handles, pat dry and let air dry standing up
4. Store It Safely
Where you keep your cleaver matters:
- Use a knife block or magnetic strip
- Never toss it in a drawer with other tools
- Make sure it’s fully dry before storing
Cleaning Based on Material
Carbon Steel Cleavers
Carbon steel is in many top cleavers, but it needs special care:
- Wash and dry right away after use
- Apply a light coat of food-safe oil after cleaning
- If you see light rust, don’t panic we’ll cover rust removal later
Stainless Steel Cleavers
Stainless steel is more forgiving but still needs care:
- Can handle a bit more moisture than carbon steel
- Still best to dry right away
- May need polish now and then to keep its shine
Wooden Handles
Many kitchen knives and butcher cleavers have wooden handles:
- Never soak in water
- Clean with damp cloth, not soaking wet
- Apply food-safe mineral oil to the handle every few months
- Let air dry fully before storing
Fixing Common Problems
Rust on Your Cleaver
Rust happens, mainly on carbon steel. Here’s how to fix it:
- For light rust: Rub with a cut potato dipped in baking soda
- For more rust: Use very fine steel wool (0000 grade)
- Rub gently in the direction of the blade grain
- Wash and dry, then apply oil to prevent more rust
Stuck-On Food
For tough bits that won’t come off:
- Soak just the blade (not the handle) in warm water for 5 minutes
- Use a soft brush to scrub away food
- Rinse and dry right away
Bad Smells
Cleavers can pick up smells from fish or onions:
- Rub with lemon juice or white vinegar
- Rinse well
- Dry fully
Keeping Your Cleaver in Top Shape
Regular Honing
A sharp cleaver is safer than a dull one:
- Use a honing rod once a week
- Hold the rod up and pull the cleaver across it at a 20-degree angle
- Do this 5-10 times on each side of the blade
When to Get Pro Help
Sometimes you need expert help:
- If the blade has deep rust or pits
- If the handle is loose or cracked
- If you need a full resharpening
- If you have a very high-end cleaver like a premium CCK
Safety Tips
- Always wipe your cleaver from spine to edge
- Store with the blade facing down or in
- Never leave your cleaver soaking in the sink
- Keep out of reach of kids
Frequently Asked Questions
Can I put my cleaver in the dishwasher?
No. Never put a cleaver in the dishwasher. The harsh detergents, high heat, and banging against other items will ruin the blade and handle. Always wash your cleaver by hand.
How often should I oil my carbon steel cleaver?
Oil your carbon steel cleaver after each cleaning if you use it daily. For less frequent use, apply a light coat of food-safe oil once a week to prevent rust.
What’s the best oil to use on my cleaver?
Food-safe mineral oil is best for both the blade and wooden handle. You can also use camellia oil or beeswax for the blade. Avoid vegetable oils as they can go rancid.
Why does my cleaver get rusty so quickly?
Carbon steel cleavers rust faster than stainless steel. If your cleaver rusts quickly, you may need to dry it more thoroughly after washing and apply oil more often. Also, the air in your kitchen might be humid.
Is it safe to use a rusty cleaver?
No. Rust can transfer to food and affect taste. Also, rust weakens the blade over time. Clean rust off right away using the methods listed in this guide.
How do I know when my cleaver needs sharpening?
If your cleaver slides off an onion instead of cutting into it, or if it crushes tomatoes instead of slicing them cleanly, it’s time for sharpening. You can also do the paper test—a sharp cleaver should slice through a piece of paper smoothly.
Can I use steel wool on my stainless steel cleaver?
It’s best to avoid steel wool even on stainless steel cleavers as it can scratch the surface. Use a soft sponge instead. If you must use steel wool for tough spots, use only the finest grade (0000) and rub very gently.
Final Thoughts
A clean cleaver is more than just a tool it’s a sign of a good cook who cares about their craft. Whether you have a heavy butcher cleaver for big cuts or a slim Chinese cleaver for fine work, these cleaning steps will keep your blade in top shape for years to come.
Remember that a well-cared-for cleaver is safer, sharper, and more fun to use in the kitchen. Take five minutes to clean your cleaver the right way after each use, and it will serve you well for many meals to come.