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"

  • Well, I’d like to say that I am picking out recipes and making shopping lists, but, alas…we are traveling for the holiday and I will likely not be cooking 🙁 But that knife would get a workout for Christmas dinner 🙂

  • beautiful knife!

    I’m just double-checking travel plans, then flying off to be with family. The thanksgiving stress for me is so minimal, though I’ll be heavily involved in the cooking I do no planning or shopping or prep whatsoever!

  • I am making pie crusts and freezing them. I make 10 pies every Thanksgiving for dinner with my parents and extended family. I would love a new knife.

  • I’m making fruit butters and cranberry sauces and freezing them for the day of, hoping they will stick around frozen in the short drive to family-home I have to do!

  • I am just starting my canning journey after having found this eye-popping beautiful blog! I can’t wait to try my hand at it this weekend- just like my grandma used to! I would love this gorgeous knife to help me get started!

  • This week I am making cranberry chutney and country style pate- which I always serve as an appetizer and it’s a huge hit!

  • To get ready for Thanksgiving next week, I’m hosting an early meal for a bunch of old friends who all happen to be in town at the same time! Two big dinners in two weeks. I hope my knives are up to it!

  • I’m pulling out my swimsuit to go soak in some Rocky Mountain hot springs…with a delicious to-go meal and all of the wonderful people I’m thankful for!

  • I’m not hosting, so my food prep duties are light (Jen @ UseRealButter’s fantastic kale/lemon/pecorino salad). But I do need to choose some wines for a family wine tasting. So that’s my prep – trip to the wine shop. I am sure I will make up for that at Christmas.

    Thank you for the reminder on knife sharpening – mine are painfully overdue. Painful as in I’m cutting myself rather the the food at times.

  • To prepare for Thanksgiving, I am trying to eat up all the leftovers in my fridge and packing! I’ll be spending Thanksgiving out of town with family, so that’s about all I can do to get ready for now.

  • I’m making my shopping list, and hoping to get most of my ingredients picked up well in advance of the crowds this weekend & next week!

  • mostly just thinking right now. I’ll get into the swing of Thanksgiving on Monday when my life will slow down a bit.

  • Picking out recipes and making shopping lists. Also for the first time in years I am taking the day before thanksgiving off and will spend the day with my Mom prepping for the big day. Looking forward to spending the day with her and not in the office.

  • Sadly this week’s prep has nothing to do with food! Rather I have to move into my new apartment, paint the dining room, and convince the boyfriend to complete the lovely dining table he started building. Trying not to panic! Food prep will begin next Tuesday with the brining of the turkey.

  • I am cooking up everything pumpkin, pies and breads so far, but I found a pumpkin bread pudding recipe I want to make for breakfast next week.

  • since this is the first time i am hosting thanksgiving and we also have a somewhat new baby (two months old!) i’ve been planning out who will cook what so that i don’t have to literally try to feed everyone!

  • Oh dear, Thanksgiving already! I have to start stocking the pantry with non-perishables I need for the meal, I’ve let things get a bit bare. Beautiful knife!

  • I haven’t started preparing yet.. but I should be hunting down recipes and how to’s. This will be my first time cooking a turkey!

  • I am making my list and checking it twice. Gearing up for the farmer’s market on sunday. This will be my first holiday meal to cook in y new kitchen!

  • Wow, that’s a nice-looking knife. This is random, but it reminds me of the Harmony wood knitting needle and crochet hooks from KnitPicks with all the pretty colors in the handle.

    Anyway, I’m going to the SO’s parents’ house for Thanksgiving, so there’s not much to prep. I’m just trying to figure out what 1 or 2 dishes I can bring that will be widely accepted by the Midwestern palate and suitable for the various combination of food allergies and sensitivities, plus use up as many things hanging around from my CSA share as possible. I’m thinking about mini gluten free pies baked in 8oz mason jars. That way I can do two flavors (pumpkin/mixed winter squash and apple) without having to transport two whole pies. If I stick with this plan, I’ll make pie filling over the weekend.

  • I might make pie crusts this week. and I started a bit of grocery shopping — butter & fresh cranberries. (that’s one gorgeous knife!)

  • I am double checking my shopping list for my Thanksgiving menu. Want everything to be perfect – the entire family will be here with me. These knives would definetly make food preparation much easier. They are very pretty too!!
    Thanks for the chance to win such an awesome prize!

  • The one thing I actually need to do is realize that next week is the holiday and if I don’t make a list and get some shopping done there are going to be hungry people at the table next week. I am not sure why this year has “sneaked up” on me but where as in previous years I have the menu written in September, this year I am just dragging my feet. Maybe it is the universe’s way of telling me that this is the year to keep it simple 🙂

  • That is a gorgeous knife! To start getting ready for Thanksgiving this week, I have to clean out the fridge. There are a ton of little jars of recently canned goodies that need to be eaten to make room for a giant turkey and all the trimmings!

  • Finally got my new oven today! This weekend I’d like to roast some of my pumpkins and make a puree to go into a Pumpkin Roll cake that I’ve been eyeing! Or make some cookies- choc chip is a fav in my family! Just miss having an oven!!

  • Making a mental list about what I need to prepare to bring to my sister-in-law’s home next week…we bring the deep fried turkeys and pies!

  • I’m setting up a bunk house in our finished basement because my wife’s entire family is coming for Thanksgiving. Other essential errands are picking up a bottle of B&B and hiding all my political books (both acts for the purpose of fostering a harmonious visit). That knife is beautiful, by the way.

  • Those are some beautiful knives!

    We’ll be having family over so this week, I’m focusing on cleaning. Will shop this weekend and start baking/cooking Sunday afternoon.

  • Ooh this would make such a great Christmas gift for my husband! We’re celebrating Thanksgiving early this year due to travel plans to see my sister and her family before the regular T-day, we’ve been e-mailing and pinning e-mails like crazy back and forth before our meal next week.

  • Researching recipes. My dad asked for something with sweet potatoes and noted that he likes stuffed mushrooms. A sweet/savory casserole of sweet potatoes, topped with crispy mushroom bits? If you cook them long enough they become akin to bacon.

  • Finalizing plans as to where a group of my best friends & myself will be
    serving Thanksgiving Dinner to those less fortunate. Probably won’t be
    cooking a meal at home this year but a set of these knives would be completely
    wonderful to add to my ragtag kitchenware. Hope you have a wonderful holiday.

  • going to the farmers’ market and roasting some turkey thighs for make ahead gravy.

    I recommend both to anyone cooking Thanksgiving dinner.

  • Oh, I love your giveaways. What am I doing to get ready for Thanksgiving? grading lots of papers in advance so I can have a clear weekend. And browsing for new roll recipes.

  • i’m contemplating making thanksgiving presents in lieu of finding myself in a quandary for holiday presents this year. cajeta? lemon dill ghee? homemade vanilla extract?

  • Wow, that knife is gorgeous! I’m in Texas for work this week, so my big Thanksgiving task for the week is picking a favorite Texan food to recreate at Thanksgiving next week.

  • I’m making “make ahead gravy” we smoke our turkey so I will have no pan drippings so I roast a few turkey wings and make my gravy ahead of time. Love not having that last minute gravy rush.

  • Does buying my turkey count? Haha! Seriously, I’m pondering MAKING instead of buying pumpkin pie for the first time so buying IS my prep work: a nice pie dish!

  • This week I’m house-cleaning and reviewing recipes to decide what I want to make next week. I should sharpen knives, too!

  • I have the recipe, the herbs and spices out on my cabinet right now so I can make my loaf of stuffing bread tomorrow! I will bake the loaf, slice it, crumble it, then dry it in the overn, and store it in vacuum sealed jars! It’ll be all ready to go on Thanksgiving Day! But OOOOO, and OH OH OH OH OH! That knife with the painted desert colors is just stunningly beautiful! It should be always on display in a kitchen and never be put in a drawer!

  • Just got a huge CSA box full of organic veggies! Parents are coming in from Chicago so I got a turkey platter this year.

  • Just working on coming up with some good research and making sure I’m ready for the marathon that is next week. And let’s be honest, also trying to get ahead in work so I can relax next week!

  • Just getting the kitchen especially cleaned up and organized and ready to go.
    That is a beautiful knife that I would love to have. All mine are old and sad looking and yes they all need sharpening.

  • I’m pickling some of the veggies from my CSA share to bring home and share with my family during Thanksgiving (it’s my first attempt at pickling so I’m hoping it works!)

  • I do love the feel of a new knife but, in all honesty, I’d probably be happier with the old, heavy clunker that they gave you the first time around. So, if you’re not too attached to it why not make it a booby prize.
    You mention sending knives to be sharpened. That is something that I just don’t do. I tried it a time or two but, my knives came back scratched and typically had an uneven spot at the butt of the blade. Never again! I have knives that are going on twenty years old that are as sharp as the day I bought them and do not look as over-sharpened as the ones I sent out. The secret is, constant care. If you pick it up, hone the edge. Keep it in a block or knife safe and don’t let it get bumped around.
    For Thanksgiving this year I am doing something a little different. I made a stuffing of wild mushrooms and took very thin slices of turkey breas and made individual sized roulades. They are done and in the freezer waiting for the big day. On Thursday morning the only work I will have left to do is to put things in pans and finish the cooking. No hurry and plenty of time to visit.

    I’d rather get the booby prize because I have very large hands and some lighter, smaller knives make them cramp up when I do much chopping.

  • What a lovely knife! I’m starting to think about pies. That’s all I’m in charge of this year, but the possibilities are endless!

  • One of my most requested items for Thanksgiving gatherings is my pumpkin roll. It’s the simple recipe that used to be on the back of the Libby’s pumpkin can, but the technique of putting it together can be intimidating. Fortunately, the finished roll freezes beautifully, so I make up a few of them this week each year to have on hand. So delicious and always a hit!

  • We’re heading to upstate NY to visit family so no prep until we get there. I’m sure we’ll be tasked with plenty of chopping and other food prep once we get there on Wednesday!

  • What a beautiful knife. Right now I am sorting through my cranberry recipes trying to decide which one to go with this year. Do I want just a simple cranberry sauce? Or a chutney? And then which chutney? Cranberry citrus? Cranberry cherry?

    Decisions, decisions.

  • I got the smoker all ready to go last night. Since I will be smoking two turkeys this year, am looking at different brine recipes. May try two different recipes to compare.
    Love the looks of that knife.

  • My delightful neighbor brought me a bag of cranberries from a visit to her mother on Cape Cod and I am in process of deciding how to use some of them for Thanksgiving dinner. What a treat!

  • DH keeps the knives very sharp. So don’t have to worry on that point. Looking forward to an easy Thanksgiving. lots in the freezer already, pie dough, cookies, soups

  • I’m packing and holiday shopping. Thanksgiving for me means traveling to my Mom’s house and celebrating Christmas early. And some good food too, of course.

  • Sharpen my knives (what a great idea!) I’m trying to make as much ahead of time as possible so I’m not so stressed on turkey day.

  • My whole family is planning a roadtrip from Minnesota to New Orleans to visit my nephew and his wife. We will be having a picnic in a park with fried turkey and some traditional New Orleans Thankgiving favorites. It will definitely be an adventure! This knife looks beautiful and I appreciate the opportunity to win one. Thank you for introducing this company!

  • My sister has this holiday and I have Christmas Eve, so the only prep I do is shopping and cooking my traditional sweet potato cassarole.

  • This week, I’m making canned apple pie filling for the first time. I look forward to quick(er) apple pies in my future!

  • What a gorgeous knife! I had a really good German made knife that I got from my MIL that I loved….well my husband sold our camper and the knife was still in it…..looking for a good replacement……..LOL. Anyway, I have so many uses for this knife at Thanksgiving I wouldn’t know where to start. I guess potatoes……I always make my mash from scratch so there are MOUNDS of potatoes (white and sweet) to peel. HAPPY THANKSGIVING! Here’s hoping 😉

  • I’m cleaning my apartment because law school finals start right after Thanksgiving and the lack of clutter helps me focus.

  • I am working on my menu and waiting for some procrastinating relatives to let me know if they will attend. Some of the single ones wait until the last minute, hoping they will get a “better” offer. Ha!

  • I’m doing laundry this week, because I’m going out of town for Thanksgiving! (But at my host’s home, I’ll be helping with shopping and food prep.)

  • I am deciding what movie to watch, I have to work the day before and the day after the holiday so not able to go home, I am thinking the Godfather series, it sounds sad but it’s a nice quiet day, I did it last year too

  • Man, I grew up with a knife loving Dad so I can appreciate just how beautiful and the amazing craftsmanship that went into that bad boy! I am baking rolls this week, making pickles (for a gift), and some apple cranberry jam (your recipe). Love your site, so glad I was steered your way by another canning friend.

  • This week, I’m making my list of ingredients and getting pie dough ready! This weekend, we’ll take our little munchkin (just four months old) on a foray to Whole Foods and TJ’s to gather up everything we need so we don’t have to leave the house at all next week. Here’s hoping our plans go smoothly. 😀 Have a wonderful, warm, happy Thanksgiving!

  • I am shopping to get all the essentials for a great vegetarian Thanksgiving…mushrooms, stuffing cubes, cranberries…YUM!!! I am also happily roasting pumpkins for pie. 😉 The big knife for cutting through them would be perfect for next year.

  • To prepare for Thanksgiving, I am doing a dry run of a new stuffing reciped this weekend. It is cornbread and bacon stuffing. Sounds yummy, hope it tastes as good.
    I would love to win one of those beautiful knives.

  • For me getting ready for Thanksgiving means ordering in the food. I used to cook but as I got older it was just to much trouble for only a couple of people. That said I could surely use a new knife for everyday use. Thanks.