Cleaver knives are strong, wide-bladed tools. They slice through meat and bone with ease. But even the toughest cleaver can lose its edge if not stored right. A sharp knife is not only more effective it’s safer. Let’s go over how to store cleaver knives to keep them sharp for the long haul.
Understand Your Cleaver: Meat vs. Chinese Styles
Not all cleavers are the same.
Meat cleavers are heavy-duty and built for breaking bones. Chinese cleavers, on the other hand, are thinner and lighter. They slice vegetables and boneless meats with precision.
Cleavers can be made from stainless steel, which resists rust, or Damascus steel, known for its layered look and sharp edge. Both types need careful storage to avoid chips and dull spots.
Why Bad Storage Damages Sharp Edges
If you toss your cleaver in a drawer, the blade hits other utensils. This causes tiny dents or dull spots. Friction wears down the edge. The harder the steel like in Damascus steel the easier it chips if knocked around.
Poor storage also traps moisture. This can damage the steel over time, even if it’s stainless.
Best Storage Options to Protect Your Cleaver
Here are some smart ways to store your cleaver knife:
1. Knife Blocks
A vertical or angled knife block keeps the blade safe from contact. Look for blocks with wide slots to fit larger cleavers. Some Farberware models offer great options that are both affordable and protective.
2. Magnetic Knife Strips
A strong magnetic strip holds the knife in place without rubbing the edge. Mount it on a wall to save counter space. Just make sure it’s high-quality cheap strips can scratch the blade.
3. Drawer Inserts
A knife drawer insert organizes your blades in a drawer without letting them touch. Choose one with slots wide enough for a cleaver’s broad blade.
4. Knife Guards or Sheaths
A knife guard or sheath covers the edge and keeps it safe from other tools. It’s great for chefs who store knives in rolls or bags. Some chefs who follow the Milk Street method always use sheaths for transport and drawer storage.
Special Storage Care for Popular Knife Brands
Farberware cleavers often come with basic guards. If yours didn’t, it’s worth buying one.
Damascus steel needs extra care. Its edge is sharp but brittle. Never store it near other knives without protection.
Stainless steel is less sensitive but still benefits from a dry, padded environment. Clean and dry your knife before putting it away.
Milk Street’s chefs recommend combining a magnetic strip with a cloth-lined wall for extra care.
Bonus Tips to Keep Cleavers Sharp in Storage
Even with good storage, follow these tips:
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Always clean and dry your knife before storage. Water causes rust and weakens glue in handles.
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Use the right cutting surface. A wooden board is gentler than glass or stone.
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Hone your cleaver every few uses to keep the edge aligned.
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Sharpen it with a whetstone or professional tool every few months, especially if used often.
What Not to Do When Storing Cleavers
Avoid these common mistakes:
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Don’t toss knives in utensil drawers. They bump into other tools and dull quickly.
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Don’t leave knives wet. Even stainless steel rusts with enough moisture.
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Avoid cheap magnetic strips. They can scratch the finish or weaken grip.
In Summary: Smart Storage Equals Sharp Blades
When you store your cleaver right, you get a knife that performs like new. It cuts cleaner, lasts longer, and keeps you safer. Whether it’s a Farberware, Damascus steel, or Chinese cleaver, proper storage matters.
Use a knife block, magnetic strip, drawer insert, or sheath. Keep it clean, dry, and separate from other tools. That’s how chefs—and smart home cooks keep their kitchen knives sharp.
(FAQs)
Q1: What is the best way to store a meat cleaver?
The best way to store a meat cleaver is in a knife block, on a magnetic knife strip, or inside a knife guard. These methods protect the blade from contact and help maintain sharpness.
Q2: Can I store my cleaver in a drawer?
You can store a cleaver in a drawer, but only if you use a proper knife drawer insert or a protective sheath. Otherwise, drawer storage can dull the blade and damage the edge.
Q3: Do stainless steel cleavers need special storage?
Yes. While stainless steel resists rust, it still needs to be kept dry and stored properly to avoid scratches and edge damage. Always clean and dry it before storing.
Q4: Are magnetic strips safe for Damascus steel knives?
Yes, but only if the magnetic strip is high quality and smooth. Cheap strips can scratch the blade or cause the knife to fall, which can chip the edge of Damascus steel.
Q5: How often should I sharpen a cleaver if stored properly?
If stored correctly and honed regularly, a cleaver only needs sharpening every 2–3 months, depending on usage. Proper storage extends the time between sharpenings.