In use, it is swung like a meat tenderizer or hammer the knife's design relies on sheer momentum to cut efficiently; to chop straight through rather than slicing in a sawing motion. Part of the momentum derives from how hard the user swings the cleaver, and the other part from how heavy the cleaver is. Because of this, the edge of a meat cleaver does not need to be particularly sharp in fact, a knife-sharp edge on a cleaver is undesirable. The grind for a meat cleaver, at approximately 25°, is much blunter than for other kitchen knives