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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.
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.