Got myself a cleaver the other day to go along with my Henckels set.... cutting up chickens MUCH easier now thanks to the chopping action. Haven't really used it on much of anything else but it makes quick work of yardbirds. I can also maintain a good enough edge to perform other cutting functions (like trimming fat from chops) and it holds it even after going through a bunch of bones. Wish that I had bought one years ago. How many other novice chefs are using cleavers these days?