Hand Forged Food Chopper
This chopper would have been crafted by a blacksmith in the early 19th century or 18th century.
We purchased a food chopper collection from an antique collector who had some wonderful objects, some of which will appear later. You may hang them on the wall as I did mine 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.
This chopper would have been crafted by a blacksmith in the early 19th century or 18th century.
We purchased a food chopper collection from an antique collector who had some wonderful objects, some of which will appear later. You may hang them on the wall as I did mine 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.
This chopper would have been crafted by a blacksmith in the early 19th century or 18th century.
We purchased a food chopper collection from an antique collector who had some wonderful objects, some of which will appear later. You may hang them on the wall as I did mine 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.