The "Chopper"

Hi gang, just thought I would share some thoughts on the knife I just won from the Cheftalk Tag drawing. You can see the company specs here:  http://www.newwestknifeworks.com/store/fusionwoodknivesitem/chopper

Ok, just to get this out of the way. It's pretty, I usually have issues with pretty knives cause that almost instantly means to me that it has to be a bad knife. I am going to say that for this knife being pretty is just a bonus.

When I got this knife it came with a leather sleeve over the blade (nice) and a little card from the company with a warning saying it was extremely sharp. Oh really? well after a little thumb test of the edge, it does feel sharp. A quick pass along the edge of the warning card and a little curl of paper is indeed drifting to the floor. Hmmm, quick pass on the forearm and I have a small bald spot, a close shave. Take it to the kitchen and quickly julienne carrots,  dice an onion and start shaving a potato into see through pieces. This knife does come sharp, real sharp.

Aside from being pretty and pretty sharp, it's comfortable. the handle is long enough for a good grip, it has a full tang and feels well balanced  and light in my hand. I really enjoy the shape of the blade. This knife is about as close to owning a Santoko as I wish to come. The difference being it has a point and the curve of the blade lends itself to a rock chop fairly well in spite of the shortness of the blade (5.5"). With alot off smaller knives I usually notice a little sideway flex in it when chopping or cutting through thicker veges. Not so here, this knife stays straight and true and even laying it sideways and flexing off the tip it didn't budge.

Overall I have to say I like this little knife and would suggest it to anyone interested in a good knife for Pantry work.

I would say that it looks more extreme then it is. While the back ridge is fairly thick for a small knife it doesn't seem to cause a break in the vege when I was cutting and I just went and double checked with some potatoes. Guess whats for breakfast?  I will keep an eye on it as it dulls and see if it starts causing a break. Also let you guys know how it handles next time I take it to a big squash, so, more later.

update: went and found my biggest onion about twice the depth of the blade with the ends trimmed. The last  inch was torn after the initial chop, so it does or can cause a break on larger veges.

To tell the truth I still think it's a good knife and would still recommend one for pantry use or herb chopping and such. It's staying sharp and isn't crushing tomato's or bruising cilantro. yes the the spine does get a bit thick but I like the stiffness of the blade that it provides.  It's short enough yet has enough depth I can grab it by the back of the blade and use it like a pairing knife for removing potato eyes or bad spots and stemming  tomatoes. The handle is awesome, the clean ridge of the Choli (I'll use your term) helps that index finger stay in place and gives good control for movement and the handle is long enough it allows my pinky to have a place to grab and the heel of my hand to lever on instead of just grasping air or push with the ball of my hand which is what happens with a lot of short knives, they have short crappy handles.  The more I use it the more natural the needed rocking motion becomes to use the full length of the blade. It's more of a modified push cut action I guess you could say.

When it comes to doing a lot of chopping of potato (potato salad) or onions(French Onion Soup) I would still reach for my chefs instead of this one. For a couple potatoes for breakfast or a quick dice of onion I would reach for the Chopper. I have just left it on my kitchen counter and have been using it for just about everything and my wife and my mother both like it cause it is sharp and light and easy to control.  not the best knife for soft cheese, the blade does tend to angle away or into the cheese giving you odd wedges. same for meat carving while I can and have used it to remove chicken breast from bone and parting out a chicken it could have been a bit longer which would have made it easier .

it's a quite functional knife if a bit odd shaped and does take a bit of time to get used to, more wrist motion on a chop, tip is higher up when pulling through lettuce so again more wrist action to lower the tip but this does give plenty of edge to go through a thick head of romaine or iceberg, when using as a pairing knife my ring and pinky fingers are the only fingers on the handle. Haven't sharpened it yet, trued it up a bit on my steel, no issues there really as it isn't crap steel .  Hope this helps.

I finally watched that video, that dude should be fired. I don't think he could move anyone's favorite knife (not that this is my "fave") in a decent fashion......that or he hasn't  had to chop anything in such a long time that he was taken by "surprise" when making that vid. Holy whatever you want to regard as Holy, I could do better with an Ice Skate.