Switched from a steel to a high-carbon cleaver for breaking down chickens

For years I used a standard steel cleaver from the restaurant supply store, and it always dulled after maybe 50 birds. Last month I picked up a Shun 7-inch cleaver for about $180 at a local knife shop in Portland. The difference is night and day - it holds an edge through a whole case of 40 chickens without needing a steel. Anyone else notice a big jump swapping to high-carbon blades for poultry work?

2 comments

2 Comments

rose_cooper1mo ago

Heard a butcher on a podcast talk about how high-carbon steel actually micro-serrates at the edge during use, which is why it keeps cutting through skin and cartilage longer. Makes sense when you think about how cheap steel just rolls over instead. I had the same experience switching from a Dexter to a Morakniv high-carbon for splitting ducks last year, and the difference was huge. That edge just bites into the joints instead of bouncing off. Only downside is you have to keep it dry and oiled or it'll rust up fast, especially in a humid kitchen. But for the work itself, yeah, totally worth it.

alice3361mo ago

Read something similar from a knife maker online. He said high carbon steel basically sharpens itself a little as you use it because the edge fractures at a microscopic level. Cheap stainless just flattens out and you're stuck dragging a dull blade through anything tough.