I have two sets of Jean Patrique professional knives and this Cleaver is just what I wanted to make the knife set complete. Before I used it I stropped the edges with a wood backed strop to make sure it was super sharp.
The balance is just right for me, it cuts through meat and vegetables with ease, went through chicken bones and pork chop bones with ease while still keeping it's edge. Slicing onions or tomatoes it allowed me to make wafer thin cuts. These cleavers also double up to scrape up the chopped meat and veg to deposit in a pan or dish, you can do that with other Jean Patrique knives but this is easier.
The only drawback is that vegetables especially those that are wet like potatoes the blade actually makes them hard to remove due to suction, maybe some sort of dimpling in future designs would alleviate the suction problem altogether, this was my only fault I could find otherwise a brilliant cleaver that should serve cooks for many years.
On sharpening, I suggest get a professional ceramic sharpener similar to the Lansky sharpening system together with a wood backed strop the blade to be shaving sharp.
Value for money = brilliant
(Is chopability even a word?)
United States
