Answer
Jan 11, 2026 - 02:40 PM
The best steel for a meat cleaver depends on how you balance performance and maintenance. Carbon steel cleavers offer superior sharpness, edge retention, and toughness, making them ideal for heavy-duty tasks like chopping through bones, but they require regular drying and care to prevent rust. Stainless steel cleavers are more corrosion-resistant and low-maintenance, making them easier for home cooks, though they may not hold an edge quite as long as carbon steel. In short, choose carbon steel for performance and stainless steel for convenience.
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