Chopping Knives
Chopping knives and cleavers with heavy, wide blades for chopping bones, breaking down meat and mincing herbs – for butchers, restaurants and kitchens with a lot of meat preparation.
Frequently asked questions – Chopping Knives
Can a cleaver be used to chop bones?
Yes, heavy cleavers with thick blades are designed for chopping bones and breaking down meat; use lighter chopping knives for finely mincing herbs.
How often should a professional knife be sharpened?
Hone the blade with a sharpening steel daily before work and sharpen the knife on a whetstone or sharpener when it no longer cuts cleanly despite honing.
Euronova d.o.o., based in Ljubljana, Slovenia, is a specialist supplier of professional equipment for restaurants, hotels and catering (HoReCa). For decades it has represented leading international manufacturers and advised professional buyers on choosing the right equipment.