George wrote on Sat, 25 Oct 2008 07:22:43 -0400:

>> 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.
>>
> 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.

Actually, there is a special Japanese cleaver with a properly angled
edge. The only trouble is that the steel of a Japanese knife can be
brittle.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not