Chopping a Previously Chopped Coupe

hopping a vintage coupe body is a serious undertaking, one that takes a keen eye and skills to match. The all-important “eyeball” is why no two chops are exactly the same. The angle of the windshield, the radius of the quarter window corners, and the shape of the door glass are all judgment calls in the process we fondly refer to as chopping. Done correctly, the term “chopping” seems a bit too crude for the almost-surgical precision exercised in a fine chop. So, we have established that it takes skill, a critical eye, and pure guts to chop a top. The only thing more challenging than chopping a stock 1934 Ford five-window coupe is chopping a 1934 Ford five-window coupe