Thu Feb 18, 2010 at 18:59:51 PM EST
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Man I'm a cleaver crackerjack bastard ....chop chop
In contrast to other kitchen knives, the cleaver has an especially strong edge meant to withstand repeated blows against meat and bone. The edge does not need to be particularly sharp, because the knife's design, like a hatchet or axe, relies on its weight to cut efficiently. In fact, a "razor-edge" on a cleaver can be counterproductive as it will rapidly degrade with use.
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