Farberware Stainless Steel Meat Cleaver Knife
Last updated: August 31, 2022
Not only does this meat cleaver have a protective sheath, but the sheath also features a built-in mechanism that hones the blade each time you use it. Home chefs will love the ergonomically designed handle, which also has a comfortable grip. Of course, the superior quality blade makes quick work of cutting through even the thickest chunks of meat.
We looked at the top Meat Cleavers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Meat Cleaver you should buy.
Product Details
Key Takeaway: All you need is a little warm water and a gentle detergent to get this meat cleaver clean.
In our analysis of 83 expert reviews, the Farberware Stainless Steel Meat Cleaver Knife placed 5th when we looked at the top 11 products in the category. For the full ranking, see below.From The Manufacturer
Farberware is the #1 selling cutlery brand in the U. S. (Source: the npd Group, /retail tracking service. 52 weeks ending March 2016). Farberware Edgekeeper knives feature a sheath with innovated technology that is designed to automatically sharpen the blade with each use. The edgekeeper protective sheath contains a built-in mechanism that hones the blade before and after each use, maintaining a blade’s razor-sharp edge. The blade is made from high-carbon steel that lends strength, sharpness, and durability. Knives are not dishwasher safe. Hand-wash with warm water and a mild detergent; rinse and dry immediately. .
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
