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"

  • Picking and packing veggies for all our loyal customers at the Easton and Headhouse farmer’s markets to make sure they all have a happy, healthy, and local Thanksgiving feast.

  • Thanksgiving will be at my folk’s home this year. I will mostly be assigned something easy to make. I am, however, starting to make the most adorable felt food set for my three-year old granddaughter P!

  • Beautiful knife! I am still putting together a menu for our small family Thanksgiving this year… I better get a move on!

  • Oh my, what a GORGEOUS knife!! Just today I roasted a pumpkin to start readying myself for the holiday to come. Speaking of which, now that it’s cooled, I need to skin it and puree’ it and put it away. I also need to roast the tasty seeds (sprinkling them with smoked salt, too!). YUM!

  • This week I will be roasting and processing sugar pie pumpkins for pumpkin pies. Also getting lots of pie crust dough ready. yum yum!

  • Non-traditional this year. Paul brought home an elk and we will be using some of the meat for one of the main dishes this year. Just trying to figure out what I will make. Love the knife and after butchering this huge elk, a good knife(s) are always a must!

  • Planning the menu for Thanksgiving. This year we’re having a brunch instead of dinner, which has opened us up to all sorts of fun, non-traditional menu suggestions.

  • I’m trying to come up with a menu that will satisfy both meat eaters and vegetarians without having a cooking marathon.

  • Thanksgiving is my “light” holiday — my sister does this one. That said, we’re in charge of Christmas so let the planning begin!

  • Researching recipes for sides. I know that some people believe you shouldn’t experiment on Thanksgiving, but I am not one of them.

  • Really just love that knife!!!! O the chopping I would do! However right now am making pickled cranberries like crazy…..just love to mix it in something fizzy – seltzer or champagne or mash it as a spread.

  • I am looking for ingenious, unique, tasty recipes on the easier side to make a dish or two to take to my daughters thanksgiving feast to share. So far I like carrot curd, or flan cupcakes. I prefer to stick with savory dishes but maybe I’ll make both.

  • I’ve emailed and called family members, planned the meal with help from family, ordered a local turkey and am trying to figure out which parts I can make in advance. My son is great at sharpening knives, so I’ll be sure to ask him to do it this weekend.

    One bonus to that knife: it’s very attractive and would be easy to find in a cluttered drawer/kitchen/counter.

  • I’m packing as well. Will take some roasted pumpkin puree from which to make pies. Perhaps that last jar of lemon curd from last year’s freezer batch to brighten up oatmeal.

  • Since I have to fly to Thanksgiving my preparations are mainly drooling over recipes and finding one I can make last minute in someone else’s kitchen with as little disruption to them as possible.

  • Trying to decide which invitation to dinner to accept! Oh, and figuring out what wine to bring! One of these days we’ll actually host.

  • I am joining my fiancee’s family for my second Thanksgiving with them and I am still negotiating my place within their traditional cooking order – what can I cook without stepping on anyone’s toes?! I’m sifting through my family’s traditional recipes to see what I can easily share, and testing some to make sure they’re as good as I remembered: spiced pecans, chocolate pie, cranberry-orange sauce.

  • I’m still looking for the lucky bird! Was too slow to reserve in advance at the farmers’ market, so I’ll need to scour the local co-ops to see if there’s anything more local than a butterball. Next year I’ll just grow my own…

  • Of all the ridiculous things to do, I am making cranberry vodka. I have jars full of cranberries cooked with ginger and nutmeg and cloves soaking in vodka to become delicious pre-dinner cocktails.

  • Tonight I’m pressure canning chicken stock to use on stuffing and gravy. Also made some cranberry ketchup this weekend, holy cats is that good stuff–can’t wait for turkey sandwiches!

  • I can’t believe Thanksgiving is already here. So much to do! Cleaning is my top priority right now. My final menu won’t even be certain until my CSA pick up on the Tuesday before. This knife is gorgeous. My husband and my son both have knives that work for them. They are both a little heavy for me, this looks great.

  • Sadly, I work retail and have an overnight shift on Thanksgiving (and a second shift Black Friday). So, I’m sleeping. A lot. And applying elsewhere with more verve than usual.
    That’s a gorgeous knife, btw.

  • I’m getting my gear around for a Thanksgiving weekend hike! Not exactly kitchen related, I admit, but it does encompass all those I consider family that live close by. Even if I don’t need such a beautiful knife for Turkey Day, I can’t help but admire how gorgeous it is. What a lovely giveaway gift for someone!

  • Leading the list is to clean the dining room! No more bikes in the dining room!!! After that I’ll be polishing some silver and taking inventory of my favorite serving dishes.

  • We do non-traditional Thanksgiving, so right now I’m still in the early stages of planning what I should make that day.

    Fabulous giveaway! Thank you!

  • I’ll be doing the grocery shopping for the Thanksgiving meal this week and getting everything ready we need to set the table.

  • I am preparing for the holidays by doing a dry run of the turkey (making a roasted chicken and pretending its turkey today) and making my own cranberry sauce. This is the first time I have cooked a turkey for Thanksgiving and I am giving it a shot. I would LOVE that wonderful knife. My knives are in a sad state.

  • Find someone to take care of kitty so I can go to Marfa, TX with doggies for a fantastic Thanksgiving in the center of the universe ….

  • What a beautiful knife! I’m hosting Thanksgiving for the first time this year so I’m setting out linens, whipping up rolls ahead of time to freeze, and preparing our menu!

  • I don’t know that I am doing anything this week to prepare for Thankgiving, but would sure love to win this knife. My chefs knife gave up the ghost at the end of summer, and I am yet to replace it. This one is gorgeous!

  • Wow, looks like a great knife. I could use one to help with my Thanksgiving prep. Going through all my recipes (and there are many) to see what to bring to my brother’s.

  • I work in a pie bakery, so I think what I’ll be doing this week to get ready for Thanksgiving is making gallons upon gallons of pie filling: apple, pumpkin, pecan, chocolate, mixed berry…

  • I’ve already bought all of my ingredients (sans the fresh stuff) to avoid last minute supermarket brawls! Now I’m planning my timeline…

  • Making arrangements with friends! I’m attending a potluck and bringing a homegrown heritage turkey, weighs about 10#, just the right size. Would love a new chef’s knife, thanks.

  • This week is firm up the menu, choose the serving pieces (pining for that serving platter down at “Passionflower” in Eugene)wash and press table linens, hmm looks like a better sit down and pen my todo list! Probably most importantly, go get the home grown hog (my son’s 4H project) from the custom meat processor!

  • I am drying bread for my stuffing. I make a wonderful recipe and have adapted it over the years. It is my favorite thing to make all year. Crockpot Stuffing. MMMMM good

  • Planning the meal and doing some shopping! I still haven’t decided what I’ll be making for Thanksgiving yet, but I have time…. right?

  • I’m thinking about ways to make it fun for my kids to help with the cooking and/or decorating. It’d be great to be in the kitchen together getting ready to celebrate all that we’re thankful for.

  • This week I put all of my dried herbs in jars (tons of sage this year for stuffing!) and will be roasting sugar pumpkins to puree and freeze for pies. And that knife makes me weak in the knees…oh my.

  • I signed up for knife skills class at the Pantry at Delancey’s in Seattle. My plan is to figure out how to carve a turkey and chop an onion well, so that by Thanksgiving, I’ll be ready to go. I’ve never purchased a knife for myself before and in preparation for the class, I’ve been looking around for a good chef knife. It’s amazing how many are designed by men and therefore large hands.

  • I am trying to restrain myself, actually. This past weekend I put together a huge cheese tasting night which ate up any extra grocery money I would’ve had for Thanksgiving.

    So this year I’m contributing a jar of last year’s canned cranberry and quince relish and I might whip up a pumpkin butter to go with the rolls.

  • Actually, this year I don’t have to do a lot of work. I’ll be spending Thanksgiving with lots of family and it’s sort of a pot luck thing……………but, I definitely will need a good knife for Christmas dinner!

  • Thanksgiving prep is the beginning of the big push for Christmas. Presents to be made, menus to be planned, shopping lists to be written. A great knife would be helpful when there’s a ton of work to be done

  • We are flying to family for the holiday (right before a big Christmas move), so I’m copying recipes and making shopping lists so I can feed my veg*n family in a land of carnivores! 🙂

  • I’m looking up pecan pie recipes and also trying to be thankful everyday with our family on our “thankful tree”. Today I was truly thankful for ice cold water, no joke.

  • Lovely knives! My plans this week are to finalize the menu and print out copies of everything — so much easier than flipping between 15 different cookbooks and websites.

  • i’ll be up to my eyeballs in lentil balls and pesto. we are bringing them to three different dinners. thanks for the great blog.

  • We’re still tweaking the list of side dishes. We’ll be traveling to Wisconsin to meet up with all the family and not everyone’s dishes will fit in the one oven. (We will be deep frying the turkeys to free up oven space but it will still take some careful planning.)

  • Decide which recipes must make a return appearance and which must take a year off so we can try something new. Greek Stuffing and mushrooms au gratin have made the must keep list. Mashed sweet potatoes are on the chopping block, but roasted sweet potatoes with bacon and scallions just might make the list! Decisions, decisions…

  • What a gorgeous knife!! I’ve been poring over cookbooks and recipes online, making my menu, and got as much of the shopping as possible done today.

  • Too funny — my husband just sharpened all of my knives — and then I pull up this posting! These are gorgeous knives!

  • This week I’m pondering recipes… last week I cut myself with my recently professionally sharpened knife! Thanks for the chance to add this beauty to my block!

  • I am choosing a new mac n cheese recipie to take to our family dinner. Also will be making traditional ambrosia salad!

  • Gosh – this week I’m mostly doing homework so I can actually relax over the short break! I will also be preparing some mini pumpkin and apple pies to bring home with me, so I could definitely use that knife for chopping!

  • I’ve convinced my boyfriend to go camping at Pinnacles National Forest for Thanksgiving, so I am preparing a Thanksgiving feast that we can cook over a fire! Origination and a beautiful sharp knife would be key!

  • I’m not hosting Thanksgiving, so this week I’m reading recipes to find the perfect side dish recipe to bring to my mom’s house!

  • We’re still trying to figure out who’s coming — but I’ve picked a couple of semi-traditional/non-traditional desserts: a ginger snap pumpkin tart and apple dumplings with bourbon hard sauce. Can’t wait for dessert!

  • I am going to make my own pumpkin puree for the very first time! (And find out for myself if it is indeed better than the canned variety.)

  • Since this year we have rented a beach house for the week, mostly we are writing long, long lists. No, we have nwver done something like this, but I want this year to be especially memorable for everyone.

  • I’m pickling spicy Okra as a palate refresher and ordering fresh oysters to be delivered and finishing my timeline as well as trying to figure out what everyone else should bring.

  • I’m preparing for Thanksgiving by testing a new dessert recipe – the dacquoise from the new Cook’s Illustrated. And by cooking and pureeing a bunch of winter squash, I’m sure.

  • Deciding what appetizer I want to bring to my families get together. And now I can add drooling over that knife to the list of things I’m doing this week.

  • I’m packing for my Thanksgiving travels-off to my Aunt and Uncle’s house! I’ve even set out the empty jars I have to return to my Aunt from the jams and pickles she gave me last year, so I won’t forget to bring them back 🙂

  • We aren’t hosting Thanksgiving at our house, and Jake is traveling to Arizona to celebrate with his family, so I’ve been doing his laundry in preparation for his 2 week trip. In addition to that, I’ve been pulling jars of cranberry sauce I canned last winter out of the back of the pantry to give to friends to enjoy with their beautiful turkeys. Those knives are beautiful. I need to find a second job again so I can afford gorgeous pieces for my kitchen, like those knives and le creuset pots.

  • I am sitting here drooling over that knife! The handle is gorgeous. Thanksgiving is in limbo until my darling children get around to telling me if they are coming or not. But hubby will get fed. Probably not turkey but he won’t complain.

  • The menu has been decided and a bit of apartment tidying up has begun. Albeit very slowly. This year I am very excited to make cranberry sauce from scratch, but that will have to wait until the weekend before Thanksgiving. Thank you for sharing your experience with what looks like a beautiful knife! I have been using the inexpensive knives I bought in college for a while now, but now I’m very tempted to replace them.

  • This week I am finishing the menu’s, shopping lists and trying a new appetizer!

    Let the fun begin. Would be nicer with a new knife!