I started off with a rusted out hulk of a 34' Ford tudor. I've channeled the body 6" which entailed raising the fender wells to do it. It looks good and flows nicely, now it looks I'll be chopping it this weekend after the floor is fabbed up. I don't want to go crazy but I'm not sure if 2" is enough and I don't want it to look like a submarine either! So if possible post some pics with the amount chopped. Thanks in advance -Kirk
ZERO! those cars are perfect as is. Just my 2C. Do what you like but for goodness sake do alot of research, you are messing with perfection. Go easy. good luck, Tim
I knew that I shoulda posted some pics on what I was working with. This body started out & still is really rough so anything would be an improvement. So I guess that I'm saying that it is getting "whacked" just not sure how much. I do like the "Bonneville chop" on a 3 window but I also know it'll look like a submarine really fast. I was thinking more like 2" but would like to see some examples first. -Kirk
Please note that in the previous pics that the body has to come forward another 2" bringing the back down another 1". The firewall was caved in when doing the initial tranny tunnel so when straightened out I'm into the hemi heads by an 1". Oops...my bad! -Kirk
I agree with the channel no chop approach. When you do both, the ability of an average height man to sit in it becomes compromised. I'm 6 feet and barely fit in my four inch chop no channel 3 window.
Fortunately for me I'm 5' 8" 185# = perfect height for chopped channeled cars. My 34' pick up is chopped 4" and channeled 6" and is a comfy ride for me. I know that I could go radical with the chop on my sedan seeing that a large cowl = more legroom & room behind the seat. I just don't want it looking like a submarine. -Kirk
That 2 1/2" chop looks very good. Too me everything looks proportional (almost stock, not like a phone booth). It doesn't look as low as I would've anticipated for 2 1/2". Perhaps 3" or 3 1/2" may be what I'm aiming for? -Kirk
Not talking a specific make or model, but be careful going "an inch or so more". You'd be surprized how the look in a certain window or panel may look terrible. Windshield openings are really affected by it, because usually the W/S is much shorter than side glass.
2 to 2.5 is great,too many cut the crap out of a top thinking that looks best and just looks bad to any one that has driven very far in a over chopped top thats hard to drive cus of poor unsafe view and bad seating from it. Many of these same guys that over chopped it would love to have it higher but are too proud to say so and live with it,being very hard headed as some rodders are they'll say it's not to low. Things that work well look cool
That is a very good looking channelled Tudor, and I don't say that often! I vote for around 3" and maybe thin the crown above the 1/4 windows.
I think 2 - 2 1/2" looks best on a 33-34 sedan personally. Kirk, start at 2 and see what ya think, you can always trim some more out easier than you can add to it! I gotta get over there and see it... and bring your dash back -Gary
There was 34 tudor for sale here some time ago, and it was chopped 4" - bitchin!!! pics are on home 'puter. I think it was R.C. who was selling it.
Kirk Looking at the 2 3/4 chop on the red car with fenders. My 2 cents are that would look great on yours with the channel.
To my way of thinking a perfect chop for a '33/'34 is 3", but that's with no channel. Maybe with the channel a 2-2 1/2 would be just right. Like someone said, cut it 2" and stand back and take a look. Frank
Thanks for all the input so far. I've started fabbing in the floor today, hopefully I'll have the rest done before the weekend. If so you all know what I'll be doing! I mounted in the bench seat that I'll be using and holy smokes is it HUGE in there in comparison to my pickup (34 truck 6" channel 4" chop). As said earlier my pickup isn't uncomfy at all for me to drive. It's leaning towards the 3" haircut. I really like the 2 1/2" chop because it looks vey proportional, so much that 2 1/2" doesn't appear to be chopped at all.