Hot Rods Chopped tops . . . . .

my 35 international .It was already chopped when I bought the body .

 

Ted, that's da Moose. Here's a picture of him last week at Todd's garage. He's gotten a little bit older. Also that's Todd on the left with and his Chopped T coupe. Ron...

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I'm quoting Harry Bradley's description of his car,"La Jolla", from the December 1985 Super Customs and Hot Rods. "Headroom is adequate for all who are under six feet tall, and legroom is excellent. Even though the car is lowered a great deal, the driver's eyepoint is nearly identical to that in today's sedans, but the beltline is much higher, placing occupants down within a chamber." To me, that is the essence of having a chopped car, the ambience of being within that "chamber" - especially at night.

 

I think that is where most of today's rat rodders came from too! There's a big difference between a hot rod and a rat rod that those guys just completely miss! At Back to the 50's, here in MN there is WAAAYY to many of those guys with their body dropped field cars scraping around the grounds blowing their train horns! They give the general public the wrong idea of hot rodding!

 

If you follow the 1/3 rule you usually get a nice looking chop as stated on this 2011 HAMB thread posted by Bickford.
"Look at what they did in the 50's. most of them where cut something like 3" in front and 4" in the rear. The best looking Mercury chopped are those with the proper proportions. Look at the car in 1/3. 2/3 body to 1/3 top."

 

Too much , too little? It is a 2" chop, 3" channel and I can fit into the cab.