On Mon, 19 May 2014 01:43:49 -0500, Sqwertz >
wrote:

>On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>
>> I barbecued some ribs yesterday. I was using a heavy cleaver to chop
>> them apart, and ran into the same issue that has been bedeviling me for
>> years: if I try to just hammer down, I usually don't hit the same place
>> twice, and I end up with bone splinters and mushed up meat. A better
>> approach has been to put the cleaver in the right spot, and pound on it
>> with my hand. The problem with this is that hitting it hard enough with
>> my hand can be painful. The next step was to use my head, but the SO
>> suggested that this might hurt too...
>>
>> So, I went out tonight and bought a rubber mallet. I'll use it to pound
>> on the cleaver, and hopefully all of my problems will be solved.
>
>Why aren't you just using a regular slicing knife like normal people?
>I don't know what kind of ribs you're trying to cut, but none of them
>are tough enough to need a meat cleaver - or tough enough to require
>using more than one whack of the cleaver. Especially after they're
>cooked (hopefully you're cooking whole slabs and then cutting them).
>
>-sw

'Zactly!