Paul M. Cook wrote:

>
> A cleaver is overkill for cutting up a chicken. A simple sharp chef's knife
> is all you need. Yes, cleavers are messy and chickens tend to be pretty
> moist. I have two cleavers and never use them.
>
> Paul
>
>
It depends what you are trying to accomplish. Lots of Asian dishes are
prepared by cutting the bone in pieces into smaller pieces. Thats where
a cleaver shines.