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Product Description
When you’ve been in business for nearly two centuries, you’re doing something right. Established in Massachusetts in 1837, Lamson is the oldest cutlery manufacturer in the United States Read More
Gorgeous.
The one in the demo was struggling to get through some things and crushing a bit instead of slicing ... that's a little concerning. If it's easy to sharpen it should probably be sharpened before showing it off, no?
It also seems like a lot of work and strain on the wrist to rotate it so much for slicing anything that isn't extremely short, while also being ineffective at chopping anything tall and wide since most of the blade doesn't make contact with the board. I really want to buy this, but it just doesn't seem to make sense compared to a traditional knife.
TelanisThey are very attractive indeed. I too noticed what you saw as well as noticing that everything which was 'cut' is easily cut by both sharp or dull knife. A slicing maneuver can, of course be accomplished as well...by tilting the blade forward then drawing through foods - and a sharp one will slice well. I have a novelty one that my dad picked up in alaska, which is crap steel and won't hold an edge. And it does function well ergonomically speaking when it is sharp. You do use your wrists more than a traditional knife but they're closer to the leverage and you get a lot of feeling of control when doing harder tasks (meat/boning). Obviously this cannot replace all knives, as paring is foolish with one of these. And she did slice the cabbage with the larger knife.
I’ve had to get extras of these to keep on hand. I don’t know how many I’ve had to send home with guests that have fallen in love using this knife when we prepare dinner.
I received an email letting me know that these would soon be gone. I needed some good news on a Monday. If I ever finalize my plans to move to Point Barrow, I might regret not getting one now.