Why Do Meat Cleavers Have A Hole

Why Do Meat Cleavers Have A Hole? – 3 Major Reasons In 2023

A hole, or “dimple,” near the blade of a meat cleaver is common. This feature is known as a “Granton edge” or a “kullenschliff,” and it is intended to help Cutting Through meat and other things simpler.

The dimples on the blade generate air pockets between the blade and the flesh, reducing friction and allowing the blade to slip through the meat more effortlessly. 

This can help you get a Clean cut, especially when working with larger pieces of meat, and it can also keep the flesh from sticking to the blade.

Main Reasons For The Hole In A Meat Cleaver:

The hole in a meat cleaver provides numerous functions, including Safe and simple access, balancing, and weight reduction. Let’s discuss some main reasons:

Safe And Easy Access:

The main reason for the hole in a meat cleaver is to provide safe and easy access. A meat cleaver is a heavy, sharp implement used to cut, slice, and disjoint meat. 

Main Reasons For The Hole In A Meat Cleaver:
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The hole is intended to give a secure grasp for the user’s index finger, preventing it from sliding down the handle and onto the blade.

This function ensures that the operator maintains complete control of the cleaver when in use. 

Furthermore, the hole makes it easier to store the meat cleaver by allowing it to be hung on a hook or rack within easy reach.

Improves The Aesthetics:

Another reason for the hole in a meat cleaver is to improve the aesthetics. The hole, also known as a full tang hole, is drilled through the blade’s center and runs through the handle. 

Improves The Aesthetics:
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This design component not only offers a unique aesthetic to the cleaver but also provides balance and stability. 

It provides a full tang design, which means the cleaver’s blade is an extension of the handle, allowing for better control and a more comfortable grip. 

Furthermore, it improves weight distribution and decreases fatigue and wrist strain, making it simpler to use for extended periods of time. 

The hole in the meat cleaver also adds a layer of safety by reducing the possibility of the handle breaking off from the blade while in use.

Minimizes Friction:

The suction action caused by the blade can cause the cleaver to become caught in the flesh when Chopping or slicing into the meat. 

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However, by adding a hole in the blade, air can pass through and minimize the suction effect, making cutting easier and smoother. 

Moreover, the hole prevents food from adhering to the blade by providing a path for any liquids or fluids to move through. 

Furthermore, the hole can be used to hang or store the cleaver while it is not in use. Overall, the hole in a meat cleaver is a functional and aesthetically pleasing design element.

How To Take Care Of A Meat Cleaver?

It is critical to take adequate care of your meat cleaver to guarantee that it remains sharp and functioning for a long period. 

How To Take Care Of A Meat Cleaver?
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To eliminate any lingering food residue, rinse the cleaver in hot water with a mild dish soap after use. To prevent rusting, dry it immediately and thoroughly. 

If the blade has stains or discolorations, clean it with a solution of equal parts vinegar and water. Never put your meat cleaver in the dishwasher because it will corrode the steel and lose the edge. 

To keep the cleaver from rusting or corroding, keep it in a dry place and always use a sheath or cover. With proper care, your meat cleaver will remain sharp and functional for years to come.

How Do You Sharpen A Meat Cleaver?

A Sharpening stone or honing steel can be used to sharpen a meat cleaver. Hold the cleaver at a 20-degree angle and run the blade several times across the stone or steel, alternating sides. 

Maintain a steady angle while applying even pressure. It is also critical to sharpen and maintain the blade on a regular basis to ensure that it remains sharp and effective.


Q: Do all meat cleavers have a hole?

No, not every meat cleaver has a hole. Some cleavers do not have a hole, while others may have a different style of a hole or open for hanging or holding.

Q: What is the best material for a meat cleaver?

The finest material for a meat cleaver is determined by personal taste and intended application. Stainless steel and high-carbon steel are both popular choices since they are both long-lasting and retain a sharp edge. Some folks also favor ceramic or titanium cleavers.

Q: Can you use a meat cleaver for other tasks besides cutting meat?

Yes, meat cleavers can be used for more than just cutting meat. They can be used to cut vegetables, smash garlic, break down bones, and even open coconuts. However, it is critical to use the right cleaver for the job and to avoid using a meat cleaver on hard surfaces, which might damage the blade.


In my conclusion, the hole in a meat cleaver serves a utilitarian purpose as well as an attractive one. The hole minimizes the surface area of the blade that comes into touch with the food, which reduces friction and sticking. 

This design characteristic has been used for millennia to improve the efficiency and safety of meat cleavers. 

So, the next time you pick up a meat cleaver, admire the clever design with a hole that makes it ideal for slicing meat.

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