Chopping knives are often equated or confused with a Chinese chef's knife. Although the blade design is similar, the two types of knives differ in their function. While the chopping knife is used for cutting meat and bones, the Chinese chef's knife is used for cutting vegetables, meat, fish, and herbs. For this reason, the Chinese chef's knife, unlike the cleaver, has a razor-sharp edge.
Even though cleavers do not have to be as sharp as carving and peeling knives or filleting knives, these knives should also be resharpened. Although these knives are best suited for chopping, a blunt knife cannot cut bones and tendons. How to sharpen a knife properly can be found in the Inspiration section.
Storage and care of chopping knives
As with all other knives, chopping knives should not be stored loose in a drawer with other knives or kitchen utensils. Very well-suited is a magnetic knife block or a knife block with a matching shaft.
Even if the knives from the ZWILLING Online Shop stand for the highest quality in terms of cutlery, they require appropriate care. To avoid premature wear and tear, we recommend cleaning with detergent and dishcloth.