"Christine Dabney" > wrote in message
...
> On Tue, 24 Jul 2007 15:26:46 -0400, "Joe Cilinceon"
> > wrote:
>
>
>>I have 2 stainless cleaver a really reworked Dexter (my old one after a
>>badly chipped blade due to dropping it onto concrete while moving) and a
>>Joyce Chen which is also a Dexter though not made by them any more.
>>Everything else I have is carbon steels.
>>
>>Joe Cilinceon
>>
>
> I just got a Dexter Cleaver: my first cleaver. I have used it a tiny
> bit since I got it a week or two ago, and it feels pretty good in my
> hand. However, the labeling, or package said it wasn't for meat.
> Now I am thinking I really could use a meat cleaver for chopping
> through bones, etc.
>
> I have been looking at the page of Japanese knives you just posted,
> and several meat cleavers seem to be available. My hands are small,
> and I really don't know which one would be the best for my needs. Any
> ideas from that page?
>
> Christine

It is fine as a meat slicer. I'm sure what they meant was it isn't meant to
cut bone which is isn't. You will need a much heavier cleaver for bone etc.
This is the main reason I have 3 different types of cleaver but most can get
by with 2.

Joe Cilinceon