Double-Bladed Chopper

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Description
Double-bladed chopper for chopping vegetables, meats, herbs, eggs, and fruits. Comprised of two identical blades, kidney-shaped, curved side down, attached in parallel to thick metal "Y" shaped frame. An unpainted wooden barrel-shaped handle is attached at top, in same direction as the blades. No mark. Blades and arm are rusted, handle is discolored. A similar knife was manufactured by the Matthai-Ingram Company c. 1890.
Location
Currently not on view
date made
1880-1900
place made
United States
place used
United States: Ohio, Columbus
Physical Description
iron (shaft material)
steel (blades material)
wood (handle material)
Measurements
overall: 2 in x 5 1/2 in x 5 1/2 in; 5.08 cm x 13.97 cm x 13.97 cm
ID Number
DL.322793.64
catalog number
76-FT-01.1142
accession number
322793
collector/donor number
650
Credit Line
Gift of Mary Eloise Green
See more items in
Home and Community Life: Domestic Life
Domestic Furnishings
Data Source
National Museum of American History, Kenneth E. Behring Center

Comments

I found a direction in "The Historical Cookbook of the American Negro " (published in 1958) which called for the use of a double bladed chopping iron. This must be what was intended. Thanks for the listing.

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