Antique Food Chopper with Turned Black Handle
Thin blade antique food chopper made for cutting and light chopping. Early 20th century. The angled handle allows for more comfortable cutting.
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.
Thin blade antique food chopper made for cutting and light chopping. Early 20th century. The angled handle allows for more comfortable cutting.
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.
Thin blade antique food chopper made for cutting and light chopping. Early 20th century. The angled handle allows for more comfortable cutting.
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.