A couple of years ago, I got an email from the folks at New West KnifeWorks, asking if I’d be interested in trying out a couple of their knives. Because I’m always on the look-out for the perfect kitchen knife, I said yes. They sent me a chef’s knife and a paring knife from their original Fusionwood line.
Over time, I found that while I really liked the paring knife, the chef’s knife felt a little clunky in my hand. That had, in large part, to do with the blade. It was really heavy and thick. I found that while it was great for whacking through dense things, but it was just too darn hefty for daily chopping.
Isn’t Scott a good hand model?
Recently, I heard from New West KnifeWorks again. They were writing to say that they’ve redesigned their knives to use a “super steel*” that allows the blades to be both thinner and stronger than the previous version and would I be interested in trying one out. I said yes again (I can’t resist kitchenware).
The Fusionwood 2.0 eight-inch chef’s knife arrived a couple weeks back now and it has rapidly become one of my favorite things in my kitchen. That gorgeous grip feels quite natural in my hand, the blade is much lighter and appears to be holding its edge quite well. I’ve been using it everyday and I’m not noticing a diminishment in performance as of yet.
I also really like the shape of the blade. It’s a little narrower than traditional for a chef’s knife and I’m find that to be a positive feature. When chopping dense vegetables like carrots and potatoes, the pieces fall off the blade easily instead of clinging to its surface. A very useful thing as we head into the season of root vegetables and holiday cooking.
I also like the fact that New West KnifeWorks strives to be a conscientious company. Their knives are made in Wyoming and the factory is run on power generated by their own hydropower plant. What’s more, all the knives have a lifetime guarantee for non-commercial use. If you’re unhappy with it, they will replace it. And, if you break a knife through mistreatment (though I can’t imagine any of you responsible Food in Jars readers doing such a thing), they will replace it at half price. In these days disposal everything, it’s truly lovely to see a company making good stuff and standing by.
New West KnifeWorks has given me a second Fusionwood 2.0 eight-inch chef’s knife to giveaway to one of my readers. Here’s what to do to enter:
- Leave a comment on this post. Tell me one thing you’re doing this week to get ready for Thanksgiving (getting your knives sharpened is always good in preparation for a days of cooking).
- Comments will close at 11:59 pm east coast time on Friday, November 16, 2012. Winner will be chosen at random and will be posted to the blog over the weekend.
- Giveaway open to US residents only.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post. I do not accept submissions via email.
But wait, there’s more! New West is also giving away a four-piece set of their knives on Facebook. Click here to visit the entry page and throw your hat into the ring for that contest as well!
*The official name is S35VN Powderized Steel.
Disclosure: New West KnifeWorks provided me one of their Fusionwood 2.0 eight-inch chef’s knives for review and photography purposes at no cost to me. They’ve also provided the giveaway unit at no cost to me. However, they did not pay me to run this post or say nice things about them. I did that simply because I liked the product. My opinions are independently mine.
 |
![[Your name]'s gallery on Punk Domestics](http://www.punkdomestics.com/sites/default/files/badges/GalleryBadge200.gif)
yummy knife!! thanksgiving approaches and with it begins fall cleaning of the house, refelting our lanterns for a walk at night, going through recipes and trying some out, making table decorations
I’m having people over and have no idea what I’m making yet (aside from turkey)
This week I MUST figure out my menu.
Getting ready for Thanksgiving by making sure all my prep work is done and no last minute shopping and cleaning the house.
pie crusts
So far, all I’ve done is get together my recipes, but soon I’ll go shopping. That knife sure would look good in our kitchen!!
I’m home sick today, so I am looking at recipes and enjoying posts about cooking. These are beautiful knives! I’d love to give them a try.
That is a beautiful knife! I am unfortunately not getting ready for Thanksgiving this year since I will be on the road, but hopefully I will be getting close to home by then.
This year I won’t be able to do any of the Thanksgiving cooking or baking which is a great disappointment to me. I just delivered my 3rd child this morning via c-section and my family is taking over all of my usual duties. Although I will greatly miss the best cooking day of the year, I will enjoy the fruits of everyone else’s labor (and spending time with my beautiful new daughter).
I am putting together my recipe list and grocery list. This year, we decided to stay home and have Thanksgiving with just the 3 of us, so that makes my preparation pretty low key and easy!
I’m avoiding my organic chemistry lab work by flipping through myriad recipes and thinking about mulled wine.
I am stocking up on canned pie fillings so I can try out personal pies is 1/2 pint wide mouth jars.
The powers that be have decreed that dinner will be catered, but I am still prepping for a cranberry-apricot mold from the pages of Southern Living.
I sharpened knives on Sunday. We will update our order for the dairy this week. Definitely need cream and good buttermilk.
Picking out a couple of new recipes to try for Thanksgiving.
We host thanksgiving and I always like to try something new. We’re almost to the point where someone asks for the same dishes from the past year, so now I need a few little recipes to try. I was on your blog earlier today looking for the pumpkin maple spread and the candies tomatoes.
We are hosting this year. With two felines & a canine, we are trying to begin the cleaning process with the goal of having a house any cat or dog allergic loved one could enjoy without succumbing the unpleasant symptoms of allergies. Here we go!
I’ve planned out the menu, found the recipes I’ll be using, and purchasing the majority of the meal this week. Next week, I’ll be picking up the perishables like herbs, veggies, etc.
I’m learning how to debone a chicken in order to make a ‘turken’ (turducken without the duck)!
I’m in Canada, so we already did our Thanksgiving BUT our friend from Ohio is coming to visit during HIS Thanksgiving, which we think is super special. So I’m planning a gluten-free dinner for us, and I hope it goes well
wow. that’s a beautiful knife.
maybe tomorrow, i’ll figure out what to make for thanksgiving. my husband’s ordered the turkey from a small farmer – they’re planning a handoff by the side of the road someplace.
i am doing a trial run of my mom’s stuffing recipe…first time ever cooking thanksgiving:) so i better get it right…practice the stuffing AND eat my fill before i have to share it!:)
ooh how i would love a good knife!! im not making anything for thanksgiving yet, i like to wait til the weekend before
I’m packing in preparation for spending this Thanksgiving with my boyfriend’s family, and I’m trying to find something delicious to bring that can either be prepared 3 days in advance and make a 300 mile car trip or can be prepared in 5 minutes and requires no kitchen.
The only things this early are cleaning and finalizing the menu.
Thanks for hosting this giveaway!
We’re going to a friend’s house for Thanksgiving, so this week is all about coordinating the menu.
We have to make sure there are things OTHER than dessert at dinner.
A quiet Thanksgiving this year. No family nearby. Just my husband and I so we’ll probably go out to eat.
Reviewed videos on how to carve a turkey. Collected two new recipes to add to my standard fare. Good luck everyone!
I chose all my recipes and have stocked up on the non-perishable items!
The only planning I am doing for Thanksgiving is getting ready to go to my mom’s.
I am getting ready emotionally… you know, for spending time with family.
Packing protein/meal-replacement bars to deal with my MIL’s cooking.
Aww…that’s harsh. Her cooking is good, just very heavy and despite knowing me for 8 years, still forgets I’m a vegetarian (last year: “I made Eggplant Parmesan for you. See? No chicken. I only put sausage in the sauce. Eat up!”).
Our Thanksgiving will be at my sister-in-law’s, so I just have to decide on one dish to bring. That’s probably all I do this week: choose between all the things that I’d like to make.
Getting a little present for my Grandma!
The only things I’ve done so far is confirm that we will be at my MIL’s for the holiday. Next I’ve got to harass her into letting me bring a few things…it is a fight!
I’ve put together my list and pre-ordered my heritage turkey. Local turkeys make all the difference!
testing and tasting new recipes!
What a beautiful knife! This week I’m pickling grapes for Thanksgiving and pickling the last of this years figs for Christmas. Happy Holidays!
This week, to prepare for Thanksgiving, I’m scanning my favorite books and blogs to find new vegetable side-dish recipes. The main courses (turkey, stuffing, mashed potatoes) are not allowed to vary, but I want something different in the green variety.
I love this knife! It would match my knitpicks knitting needles! Getting ready for Thanksgiving will mean a bike ride across the river to the Farmers Market for local cranberries & hopefully some chanterelles and what other local goodies are found there.
This week, we’re packing our bags for cold weather since we’re going to be heading east to PA for Thanksgiving. But, since we’ll be enjoying 2 turkey dinners on our trip, I don’t feel the need to buy a turkey to roast once we get home!
Working out the menu, and then hopefully shopping!
My only prep is a pre-turkey day diet so insure less damage is done next week!
I’m stocking up on all of my baking supplies, looking over recipes, and reading food blogs for new ideas!
The food for the day always seems to come together so this week, I’m taking care of me by eating lots of healthy meals full of great cool weather vegetables. The knife is beautiful and would come in handy for all that veggie chopping
)
I’ve been combing through recipes for red pepper jelly for my family’s holdiday cheese plate! Other than that, I mostly leave the meat cooking to the grandparents.
I’m cubing and oven-browning bread for the turkey stuffing.
I’m a bachelor w/ no family in the area, so I’m already pretty well set up f/ Thanksgiving w/ my turkey and dressing TV dinner, but I do need to start thinking about what side dishes I’ll have along with it.
Today I am making a batch of caramelized onions.
Our Thanksgiving is a large family affair. We get all the ladies together and go to dinner then everyone picks something from the list to make. I am making mini pies for everyone and homemade rolls. I love cooking and canning and those knives would look good on my wall next to my other knives on my magnetic strip. The grip will make them standout among my plain knives.
Actually, I really do need to get my knives sharpened – they’re overdue! This week I am making my menu and shopping list, and making sure I have everything I need!