In article >,
"Paul M. Cook" > wrote:

> A cleaver is overkill for cutting up a chicken. A simple sharp chef's knife
> is all you need.
> Paul

I can disjoint a chicken with a chef's knife (and do) but I believe I
would want the cleaver for whacking the drums and/or thighs into smaller
pieces. For some reason, I don't want to use the same whacking move
with the chef's knife that I would use with the cleaver. Cleaver speaks
to me of sharp tool and brute whacking while chef's knife seems more
'refined.'

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished