Giveaway: New West KnifeWorks Chef’s Knife

November 12, 2012(updated on October 3, 2018)

Fusionwood 2.0 chef's knife

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.

in action

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.

on the cutting board

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:

  1. 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).
  2. 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.
  3. Giveaway open to US residents only.
  4. 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. 

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1,030 thoughts on "Giveaway: New West KnifeWorks Chef’s Knife"

  • I’m working overtime all week….not specifically related to Thanksgiving, but I guess it puts food on the table.

  • Oooh, honestly, I’m not doing anything in the kitchen for Thanksgiving this year. Instead, I’ll be packing a bag and heading home to family the night before… but I’m sure I’ll help out in the kitchen the day of!!

  • I’m having a Friendsgiving this year– we are getting together at our local coffee shop this Saturday morning to plan out the meal that we are team-tackling!

  • Cleaning my house and washing the dog. In-laws are coming! I am not in charge of cooking so I will soon have to figure out what side dish I’m bringing. . .

  • I started making bread recently. I had some leftovers after doing some recipe testing so I am toasting bread cubes in the oven for stuffing next week.

  • getting all the odds and ends for the feast-tablecloths, glassware/tupperware, dinner napkins, serving ware, sparkling water, wine, music and a cute outfit!

  • I’m making all kinds of quick-pickles to use in various dishes & appetizers!

    Thanks for the chance to win! I’m in desperate need of new knives!

  • I have decided to simplify this thanksgiving and have streamlined my dinner down to 5 or less ingredient simple recipes and prepping as much as possible the night before. Wish me luck! A good knife is my favorite kitchen tool as I do a lot of chopping. And I am due for a new one to love.

  • My contribution to this years Thanksgiving at my parents home is Cranberry Syrup for drinks and desserts, Pickled Brussel Sprouts, Caramels and a market bag full of Butternut Squash that will be receiving some attention about a week from now.

  • Preparing to go to sister-inlaw’s for family get together.Sweet potatoes, cranberry sauce, deep fried turkey ,and homemade gibblet gravy. yum yum!!!!

  • Making lists! And clearing space in the freezer. Today I hard boiled eggs for use in stuffing. Every day another task… What a gorgeous knife!

  • Thank you for the chance to win that beautiful knife! Wow! This week I’m in planning, decided on the menu, bought all the non-perishables I’ll need and cleaning! 🙂

  • I have my guest list 75% pinned down. Just waiting on a few confirmations from Michigan family! Next, I’ll try to remember what I served last Thanksgiving to try to not serve the exact same menu (although I know others like to do that).

  • I will be polishing silver and stocking up on wine to prep for Thanksgiving. This knife would make a lovely addition to my kitchen. Thanks for the chance to win.

  • Packing all the canned-good-gifts! Thanksgiving will be with the half of the family that is cross-country from us this year, so we’re taking along a bunch of fun canned goods for gifts. Mmmaraschinos!

  • Mostly just thinking about it. Really! We don’t know for sure where we will be, with whom, or if it will be a simple stay at home alone kinda thing. But we bought a frozen turkey breast a couple of weeks ago, on sale, just in case. And I’m getting ready to start making cornbread for dressing. (We will eat it some time in the next month!)

  • I’ll be honest, I’m looking for spots that offer a full Thanksgiving meal to go. This year I’d rather not shop and clean for the holiday. I think I’ll have the energy to do the whole thing next year.

  • I’ll be trying the pickled cranberries recipe you just posted and hoping to sell some of my sauces at our Winter Market!

  • We are currently in the home stretch of finishing the rebuild of our home – so without a kitchen, I will be ordering Thanksgiving dinner from a local vendor. However – I am already planning Christmas dinner – and will be replacing many many of my kitchen items, knives included, to get the job done. This would be an excellent addition to my new kitchen. 😀

  • Deciding what to make, shopping, and trying to figure out how to cut a frozen turkey in half since the one we got from a local farmer was 30 lbs and looks like there will only be 3 of us this year.

  • Trying to decide which of my canned goodies I’ll be presenting as a hostess gift to the friend hosting Thanksgiving dinner!

  • I’m still in the menu planning phase. I’m going to visit a close friend for the holidays this year, so we’re merging traditions.

  • I am in the midst of a cranberry chutney frenzy! We’re planning on having a ham and a turkey, so by-golly there will be enough variations of cranberry to last us through a zombie apocalypse!

  • We’re going to my sister’s house for Thanksgiving this year, so in addition to baking the pies (I always do the pies) I’m going thru my jams to try decide which ones to take with us for gifts. I just made your delicious nearly seedless blackberry jam, so that will likely be on the list.

  • My sisters and I have called a family meeting to decide on the menu for Thanksgiving, and then I’ll be shopping for the ingredients for my contributions!
    ps these knives are so lovely!

  • I’m cooking my first turkey, so I’ve been obsessively googling “How do I know that the turkey is thawed?” I have nightmares about putting a frozen bird in the oven!

  • going to daughters for thanksgiving and bring pies canned black berries and apples so am set to get in gear and bake also made home made cranberry sauce

  • Trying to figure out how to transport homemade ice cream to Maryland from New York. Might just have to change my dessert idea, but I don’t want to!

  • We’re going to a family member’s house for Thanksgiving. So I’m looking through all my cookbooks for a dessert dish to bring.

  • I’m deciding what to make for each of the three Thanksgivings I’ll be attending next week, then making a shopping list for each.

  • To get ready for Thanksgiving this week I am planning some arts & crafts activities for my two young children for some thanksgiving gifts and to help teach them what we are thankful for 🙂

  • I’ve been planning my menu – we’re going to my mom’s house, but she’s just making the main course, I get to do most of the side dishes, which means I get to be creative! Wild rice with cranberries, cranberry chutney, cabbage and bacon, a gluten free apple cheddar pie, and I’m not sure what else. I’ll go shopping tomorrow, make the chutney and pie crusts on Saturday, and prep everything else out from there.

  • Finalizing what I’m bringing to both my family’s and my in-law’s Thanksgiving meals and making grocery lists! I love this time of year!

  • Ordering much-needed ingredients online so that they arrive on time for me to make a slamming dinner…and turn leftovers into culinary masterpieces!

  • I’m deciding what to order for Thanksgiving! (We’re remodeling our kitchen & it’s completely gutted, so no cooking this year… but this knife would be a great addition to our new kitchen!)

  • Lovely knife!
    Thanksgiving prep – deciding what “green” food to contribute to my in-laws’ meal. They’re firmly planted in the starch = vegetable category, so I need something semi-healthy to offer. Considering roasted green beans or Brussels sprouts.

  • I’m working on the menu and pulling recipes from cookbooks. So far it’s turkey, cornbread dressing, green chile cheese grits, cranberry sauce, corn pudding, green bean casserole, dinner rolls, and five types of pie.

  • Gorgeous knives! I’ll be smoking a turkey AND ham this year so I’m trying to find some new tasty rubs to try

  • I go to family, so I’m gearing up to drive to Boston with my cat and some good Long Island Bluepoint Brewery beer for the Thanksgiving feast.

  • I ordered a new mini processor to replace my ancient one. It’s one of the most useful gadgets I’ve ever owned. It’ll earn its keep once I start my holiday baking.

  • Making pumpkin bread with the intent of then making pumpkin bread pudding for dessert! With a rum sauce, of course. 🙂

  • I am researching gluten free pie crust recipies. This will be my first pie holiday trying to get GF right. What a beautiful knife-thanks for the opportunity and I love your book!!

  • I don’t know about Thanksgiving, but today FedEx just delivered what is going to be my wife’s Christmas present. How’s that for being early?

  • What am I doing to prepare for Thanksgiving? I’m making jam to serve with pepper parmesean cheese and I subscribed to a new blog (FiJ) for more great recipes!

  • I’ve procrastinated too long. This week, I must clean out the refrigerator to make room for Thanksgiving leftovers.

  • I’ve been baking pumpkins to make into pumpkin pies. I like having the squash all mashed and ready when I go to make them.

  • Our Daughter arrives Monday from England, our grandson arrives Tuesday morning from college in DC, my brother and his wife arrive thursday afternoon from Wyoming, our daughter, husband and 3 boys arrive Wedensday morning from Boston. Everyone else live in the Chicago area. There will be 20 people for dinner on Thursday, right now I am busy cleaning. I love it! MK

  • Nothing 🙂 It’s just my husband and I and we’re going to enjoy the day as a break from all of the other family holidays this time of year.

  • I’ve seen those knives for a year or so and would lOVE to own them. For Thanksgiving, I am looking at vegetarian options. Cutting up veggies will play a major role in my prep!

  • For Thanksgiving I am planning what vegetables that I have home canned or frozen that I want to serve. I want to enjoy the fresh taste of garden vegetables at my table! I am also planning to try a pumpkin roll for dessert this year so the only thing I have to buy at the store is the turkey!

  • Mostly just planning at this point, but there will be lots of chopping next week! 🙂 Looks like a great knife!

  • I’m packing my bags to head to my friends house for 10 days. I’m sure I will participate in the prep once I’m there but what exactly I do will be determined once I’m there.

  • making cranberry ketchup (it may not go on my thanksgiving table, but it is delicious on leftovers, and I am already looking forward to my turkey sandwich).

  • We are checking the brussel sprouts in the garden to see if they will be big enough to be its own side dish at Thanksgiving or whether they will be an ingredient in a side dish.

  • I’m getting read to travel to my in-law’s house for Thanksgiving, which means I have lots of laundry to do so we can pack!

  • not a darn thing, because I cook for my family every single day of the year. And I love cooking, so that makes me happy. But on Thanksgiving I go to Mass and then spend the day playing games with the kids, and reading, and relaxing. Then we have grilled steak for supper (all sides prepared the day before) and my husband washes the handful of dishes. No muss, no fuss, and a peaceful day to be thankful for 🙂

  • It’s been cranberry-palooza around here this week—I made cranberry sauce, cranberry-infused vodka, and sugared cranberries. Now I’m on to planning the cake and festivities: this Thanksgiving is also my son’s second birthday!

  • To get ready for Thanksgiving, I’m building a shopping list and clipping coupons! That knife is so me! Love it! 🙂

  • I really like how these knives look and have read great things about them. They just tend to be a bit more than I would prefer to dish out, though for an American made product I will probably cave at some point and buy one.