Meat Cleaver

• Chefs use the Chinese meat cleaver when they cut through large pieces of meat. The cleaver is heavy enough to cut through bones, though chefs may need to use a mallet to force the cleaver through large bones.
  
  

Vegetable Cleaver

• The Chinese vegetable cleaver is for both slicing and mincing vegetables. To slice vegetables, chefs hold the vegetable with one hand and the handle of the cleaver with the other, curling the fingertips away from the blade. Mincing vegetables involves two cleavers to cut a large quantity of food in a short amount of time.
  
  

Other Uses

• Chinese cleaver knives have many different functions apart from cutting. Chefs can julienne vegetables and scrape up pieces of dough using the sharp edge of the knife and the large width of the blade. They can crush garlic, ginger and herbs using the handle of the blade, and use the blade itself to transport prepared ingredients.