Well generally the best upkeep for a cleaver is recommended to reap the souls of the innocent. Your in luck though! Death, having noticed the marked increase of horrific crime, has changed cleaver requirements from two people per year, not including childeren, to only one person per year. Alternatively if you have a heart he will also accept individual limbs at a one per quarter year rate.

I’m assuming it’s a Chinese veggie cleaver which are usually carbon steel not stainless. The biggest thing is you shouldn’t ever leave it wet. Wiping the blade off between cuts is a good idea especially if you’re going to set it down for a minute. No dishwasher for any knife no matter what steel type. Hand wash and dry then put a thin layer of oil over the steel to protect it before storage. After regular use carbon steel develops a patina which will help protect the blade from rusting.

If you forgot to dry it it will rust so get a rust eraser. They’re little rubber blocks with abrasive in them that’ll rub the rust off and it’s fine again. Sometimes I’ll chop for too long without wiping and the blade will start flash rusting and I have to get the rust eraser out.

If it’s stainless then just no dishwasher.

Learn how to keep an edge with a whetstone and honing blade, lots and lots of good videos on youtube.

Always clean, dry, and put away after use. No dishwasher. If its a carbon steel, keep it away from acidic foods, acidity will speed up the patina process.