Ever since I inked the deal on my first book, I’ve been turning my kitchen upside-down every week, cramming the fridge and stuffing the pantry silly with a superabundance of vegs and herbs. It goes without saying that I spend a lot of time breaking down all that food on my massive butcher block with an arsenal of knives à la Dexter.
I own a lot of knives, mostly German and Japanese blades from a cleaver to a santoku, but one of the recent standouts is a new knife I was given from a company called New West KnifeWorks — and they’re based right here in the USA.
I have to admit that the first time I laid eyes on their signature Fusionwood 2.0 line (from which this particular knife came), I was simply smitten with its good looks. This is one gorgeous tool!
And not only is it gorgeous, it’s also one of the greenest knives you can buy. The handle is crafted from sustainably harvested hardwood in Vermont, then paired with a high-performance steel blade and assembled by artisans in Massachusetts — all in a factory run completely on hydro-electric power. Every knife is engineered and tested in New West KnifeWorks’ headquarters in Wyoming and given a lifetime guarantee for non-commercial use. In an era where stuff is not often made to last, it’s assuring to know that a small and conscientious company stands behind the quality of its products.
Aside from aesthetics, one of the things that intrigued me about the line was how it was described on the site: “Combining the heft of a European knife with the razor sharp edge of a super thin Asian blade, Fusionwood 2.0 gives you the best of both worlds.” Since I own and love both kinds of knives, I couldn’t wait to test this hybrid in my kitchen.
I chose the Mini Chopper Chef Knife (in the Tahoe Shoreline color) for a few reasons: I didn’t yet have this blade shape, I liked the idea of a scaled-down chef’s knife (which sometimes feels unwieldy in my hand), and I felt the small size made it a great travel knife (as I always bring my own knife when I stay in a vacation rental somewhere).
Right before my week-long ski trip to Utah, the Mini Chopper arrived in a sturdy burgundy leather sheath (a bonus!) and I put it to use making salads, stews, and pastas every night in my cabin (all of them very prep-intensive meals). It sliced through super ripe tomatoes like butter (where I’d normally use a serrated blade) and held its own chopping heftier vegetables like potatoes.
When I came home, I used it every day, several times a day, for slicing and dicing everything from garlic to onion. Despite a diminutive blade length of 3.375 inches, it feels comfortable and balanced in my hand and handles day-to-day chopping beautifully — it is the Mini Chopper, after all. After six weeks of use, it hasn’t lost its sharpness, and I have a good feeling it’ll keep going till my manuscript deadline in May (and hopefully beyond that!).
This week, New West KnifeWorks has teamed 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.
How to enter: Leave a comment below and tell me what you love to cook this time of year that would make great use of this knife. (Any favorite recipes from my blog? No, it won’t increase your chances of winning, but I’m always curious to know what my readers are making!) To receive an additional entry, follow @theGardenBetty on Twitter, and leave a second comment below indicating your Twitter username. You have two chances to win!
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 luck!
(By the way, you can also join New West KnifeWorks’ mailing list for a chance to win a seven-piece knife set. So really, you have three chances to win something!)
Giveaway Rules
- Giveaway begins February 24, 2014 and ends February 28, 2014.
- No purchase is necessary. To enter, leave a comment on this blog post.
- Only US residents ages 18 and older are eligible to enter.
- Two entries allowed per person.
- Odds of winning are based on number of entries received.
- Winner will be drawn at random.
- If winner does not respond within 48 hours after time of contact, that entry will be forfeited and a new winner will be drawn.
This post is brought to you by New West KnifeWorks. Thank you for supporting the sponsors that support Garden Betty.
I am also a Twitter follower (@ampcat)
I make a lot of soups this time of year and my roasted butternut sqush soup requires a lot of vegetable prep so this knives wold make quick work of it.
alyce poalillo, apoalillo@hotmail.com
They are terrific knives, and during this time of the year its primarily soups.
New Review from Garden Betty!… http://t.co/Ww0c0d2tP1
In my garden in Puerto Rico I have two panapen trees. Steamed pana served with avocado and codfish is so delicious. The only problem is cutting it. I need a great knife!
Very beautiful knife, I would use it to cut up vegetables for my Miso Soup Recipe!
This is the most handsome knife I’ve seen! I will use it to chop garlic to make your nasturtium pesto again! I just love it!
I would use it to chop all of the veggies for my lunch stir fry’s.
i would make soup
I follow you on Twitter! 🙂 @theartofseed
This time of year we start making fresh salsa. The tomatoes will be ready in April so pico de gallo is on the horizon!! 🙂
Love your twitter background @jesusToast
I wish I’d had a knife like this to cut up the flank steak, broccoli, and scallions for my stir fry this evening.
I would love to win the knife. I have been chopping onions and celery, carrots and peppers and cucumbers. I am on a rice-lentil-barley + veggies and broth quickie dinners, cooked in my rice cooker. DELiSH!
Following you on Twitter! @kttykat16
While it’s relatively warm in Northern California (and downright balmy compared to the rest of the US), I’m still making lots of soups. This knife would be great to help chop through all that meat and veg!
Would love to have this knife to make my current fav for this season; roasted vegetable and chicken soup…lots of butternut squash, sweet potatoes, carrots, onions, fresh thyme, oregano and garlic, bok choy, chicken- all need chopped, diced and sliced…mmmmmm.
following you, @meguerite
I’ve been chopping all kinds of greens from my CSA, which would look lovely with this knife!
followed – @syphlix
I would use that beauty to chop up pea shoots to stirfry!
This is gorgeous! I would use it for everything, from cutting bell peppers to slicing off cheese!
I’ve been dicing up a lot of garlic lately. It’s been going in almost everything!
@Shoshannah1993
Lots and lots of onions and garlic. Plus pumpkins and squash and potatoes. I try to eat seasonal and I live in northern indiana so not a whole bunch of fresh stuff growing but I have the above in my basement. That is one cool knife!
If you cook, you need this! Enter here to win: Gorgeous Handcrafted Knives from New West KnifeWorks, Plus a Giveaway! http://t.co/nCZpEhBfJm
Thanks for the chance to win! I love to cut up vegetables for soup!
I follow you on Twitter with username @growhotpeppers. Thanks!
Congratulations on your book! I love to make garlic chicken, and I could really use that knife to chop all the garlic, onions and herbs that go into the marinade that I brush on the chicken before I bake it. Yum! Thanks for offering this giveaway!!
I follow you on Twitter where I am @AnnaZed
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margueritecore [at] gmail [dot] com
I’ve been making a LOT of curries. I find that it is best to chop those onions very finely!
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margueritecore [at] gmail [dot] com
I love reading your blogs! 😀 Always something new to learn! Thanks so much!
I follow on twitter @shespeaksbark
I would love to use that beautiful knife to cut up veggies for my juicer 🙂
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Beautiful knife! In the winter in Maine I love to roast root veggies. Having the oven on helps warm the house on cold windy days,
Wooooow. What a cool knife! I love the green factor too – thanks for sharing. Right now the weather is warming up here in Utah for a moment and I am craving fresh fruits and veggies. I’ve bought some so-not-local strawberries to indulge in that are so pretty chopped up!
I follow on Twitter as @bookloon
I love to make soups and stews this time of year. So nice to come into a big bowl of something warm after snow shoveling.