19th Century Two Handed Food Chopper
Beautiful hand forged two handed chopper. Blade is made in two parts. Upper part is made of cold steel for flexibility and bottom part is quench hardened for hardness and ability to hold an edge.
We purchased a food chopper collection from an antique collector who had many wonderful objects, some of which will appear later. You may hang them on the wall as I did my collection in the 1970s but these are ready to USE if you choose to do so. We have thoroughly cleaned them, oiled the wood (do not varnish or polyurethane the handle for the same reason you never varnish a canoe paddle handle) and sharpened the steel. Food choppers should have a more obtuse angle than knives because a traditional 22 degree knife angle will soon be damaged when using a chopper.
Beautiful hand forged two handed chopper. Blade is made in two parts. Upper part is made of cold steel for flexibility and bottom part is quench hardened for hardness and ability to hold an edge.
We purchased a food chopper collection from an antique collector who had many wonderful objects, some of which will appear later. You may hang them on the wall as I did my collection in the 1970s but these are ready to USE if you choose to do so. We have thoroughly cleaned them, oiled the wood (do not varnish or polyurethane the handle for the same reason you never varnish a canoe paddle handle) and sharpened the steel. Food choppers should have a more obtuse angle than knives because a traditional 22 degree knife angle will soon be damaged when using a chopper.
Beautiful hand forged two handed chopper. Blade is made in two parts. Upper part is made of cold steel for flexibility and bottom part is quench hardened for hardness and ability to hold an edge.
We purchased a food chopper collection from an antique collector who had many wonderful objects, some of which will appear later. You may hang them on the wall as I did my collection in the 1970s but these are ready to USE if you choose to do so. We have thoroughly cleaned them, oiled the wood (do not varnish or polyurethane the handle for the same reason you never varnish a canoe paddle handle) and sharpened the steel. Food choppers should have a more obtuse angle than knives because a traditional 22 degree knife angle will soon be damaged when using a chopper.