To provide contrast, a meat cleaver is exactly that - a MEAT cleaver. In the butcher shop it is a cutting tool, not a chopping tool. Can it be used that way, of course, but it is not made for it.

Even among chopping tools, the sharpening is designed for a particular purpose. My conifer limbing axe is set up differently from an axe for cutting oak. A machete is designed for thin flexable materials. The design of the cleaver head and the sharpening are not well designed for chopping of wood. Easy to bend or break an edge.

Iodine is for application to a wound (depending on which protocol you subscribe to), alcohol is not. Alcohol is for cleaning and sterilizing a tool or intact skin. Iodine is not as good for this.

Respectfully,

Jerry