<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (April 2010) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (April 2010) (Learn how and when to remove this template message) </Td> </Tr> <P> A cleaver is a large knife that varies in its shape but usually resembles a rectangular - bladed hatchet . It is largely used as a kitchen or butcher knife intended for hacking through bone . The knife's broad side can also be used for crushing in food preparation (such as garlic). </P> <P> In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone - and the cutting board below . This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under hard use . </P>

What do you use a cleaver knife for