Ever since Iinked the trade on my first Word of God , I ’ve been grow my kitchen upside - down every calendar week , cramming the fridge and stuffing the pantry whacky with a superabundance of vegs and herbs . It goes without say that I spend alotof time breaking down all that food on my monumental stumbler block with an armoury of knives à la Dexter .
I own a lot of knife , mostly German and Japanese blades from a cleaver to a santoku , but one of the recent standouts is a newfangled knife I was give from a company called New West KnifeWorks — and they ’re establish right here in the USA .
I have to admit that the first clip I laid eye on their signatureFusionwood 2.0line ( from which this particular knife came ) , I was only smitten with its good looks . This is one gorgeous dick !
And not only is it gorgeous , it ’s also one of thegreenest knivesyou can bribe . The handgrip is crafted from sustainably harvest hardwood in Vermont , then geminate with a eminent - performance blade leaf blade and gather by artisans in Massachusetts — all in a manufactory operate all on hydro - galvanizing power . Every tongue is engineered and test in New West KnifeWorks ’ home base in Wyoming and given a lifetime guarantee for non - commercial-grade use . In an era where material is not often made to last , it ’s assure to know that a small and painstaking party stands behind the lineament of its product .
Aside from esthetics , one of the thing that intrigue me about the blood was how it was describe on the site : “ Combining the heftiness of a European knife with the razor sharp boundary of a super thin Asian leaf blade , Fusionwood 2.0 give you the best of both worlds . ” Since I own and get laid both variety of knives , I could n’t wait to test this hybrid in my kitchen .
I chose theMini Chopper Chef Knife(in the Tahoe Shoreline colour ) for a few reason : I did n’t yet have this blade shape , I liked the estimate of a scaled - down chef ’s knife ( which sometimes feels unwieldy in my hand ) , and I experience the small size made it a great travel knife ( as I always bestow my own knife when I delay in a vacation rental somewhere ) .
Right before myweek - farsighted ski trip to Utah , the Mini Chopper arrived in a stout Bourgogne leather case ( a bonus ! ) and I put it to habituate making salads , stew , and pastas every night in my cabin ( all of them very prep - intensive meals ) . It sliced through topnotch good Lycopersicon esculentum like butter ( where I ’d commonly utilise a serrated blade ) and apply its own chop goodly vegetables like potato .
When I came home , I used it every 24-hour interval , several time a day , for slicing and dicing everything from garlic to onion . Despite a diminutive blade length of 3.375 column inch , it feels well-to-do and balanced in my hand and handle day - to - solar day chopping beautifully — itisthe Mini Chopper , after all . After six calendar week of use , it has n’t fall behind its sharpness , and I have a good touch it ’ll keep go till my ms deadline in May ( and hopefully beyond that ! ) .
This week , New West KnifeWorks has team up up with Garden Betty to give away a Mini Chopper Chef Knife ! One lucky reader will win a Mini Chopper ( $ 129 total value ) in your choice of color .
The giveaway will end at 11:59 PM Pacific Standard Time on Friday , February 28 , 2014 . Winner will be drawn at random and announced the following week . Good fortune !
( By the way , you’re able to alsojoin New West KnifeWorks ’ mailing listfor a chance to succeed a seven - man tongue set . So really , you havethreechances to win something ! )
Giveaway rule
