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Old 11-10-2008, 08:08 PM   #1
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Lamson Knives

I am curious about the quality of Lamson knives; any opinions are welcome.

I've been sniffing around the 6" chef knife (rosewood handle) that Lamson produces, and really liked the balance of a demo that I handled recently. I'm wondering about the quality of the stainless steel that this knife is created from.

My better half doesn't like using the 10" Sabatier that I now own-- too much like a short sword for her taste... (although I love using it), so I'm looking at a nicely-balanced shorter chef knife for her preferences.

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Old 11-10-2008, 09:41 PM   #2
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I am curious about the quality of Lamson knives; any opinions are welcome.

I've been sniffing around the 6" chef knife (rosewood handle) that Lamson produces, and really liked the balance of a demo that I handled recently. I'm wondering about the quality of the stainless steel that this knife is created from.

My better half doesn't like using the 10" Sabatier that I now own-- too much like a short sword for her taste... (although I love using it), so I'm looking at a nicely-balanced shorter chef knife for her preferences.

Honestly, I don't know anything about them. German steel, American Made. I'm betting their fairly soft .
if you like the feel..go for it, untill you get to a higher pricepoint most knives have pretty similar steels, if it is't comfortable to use it will just sit in the drawer.
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Old 11-10-2008, 11:02 PM   #3
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I haven't used them but I haven't heard anything bad about them.
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Old 11-11-2008, 06:07 AM   #4
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Originally Posted by CookNow View Post
I am curious about the quality of Lamson knives; any opinions are welcome.

I've been sniffing around the 6" chef knife (rosewood handle) that Lamson produces, and really liked the balance of a demo that I handled recently. I'm wondering about the quality of the stainless steel that this knife is created from.

My better half doesn't like using the 10" Sabatier that I now own-- too much like a short sword for her taste... (although I love using it), so I'm looking at a nicely-balanced shorter chef knife for her preferences.
The LamsonSharp is quite stout. It's good for chopping but a bit thick for slicing. It sharpens well but does not hold an edge as well as many of the big bucks powdered metal steels.
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Old 11-17-2008, 05:49 PM   #5
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Thanks for the responses. As much as I really like the wide blade on their 6" chef, I think I'll go with a different brand in order to benefit from a better grade of steel. I'd been looking at ScanPan's 6" chef as a better option.

For the past few years we'd been using a bunch of Calphalon knives (free samples; DW used to work for them), and we're both tired of how quickly they lose an edge. I've been slowly upgrading our collection with better blades; a 10" carbon steel Sabatier, a 3.5" Shun Elite paring knife, and an 8" F. Dick chef - 1903 style.

Life is short... it's better to have great tools, and enjoy using them!
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Old 11-18-2008, 12:10 PM   #6
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I'm betting their fairly soft .
Count on it. HRC 52-55 at best.
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