Glad To Be Here

[Upper Crust]

Hello,
New member here and I am also new to Japanese knives and sharpening on waterstones. My western knife collection is mostly composed of Messermeister Oliva Elite and then random knives like the Lamson vegetable cleaver & the meat cleaver, MAC Pro paring knife, etc. I have picked up inexpensive knives at yard sales and thrift stores so that is usually Victorinox Fibrox Pro chef knives, boning and filet knives, Mercer 9” serrated bread knife, a Wusthof Classic paring knife and shears, a few Dexter-Russels, etc.

I am still experimenting with the Japanese knives I have purchased and am looking forward to learning to sharpen all my knives on the waterstones.

I’m glad to be here and looking forward to learning and sharing knowledge.

- Jonathan

 

[daveb]

Welcome

 

[Kgp]

Glad you are here. Great place to learn.

 

[Qapla']

Welcome.

What do you think of the Lamson meat cleaver in use?

 

[Upper Crust]

Welcome.

What do you think of the Lamson meat cleaver in use?

I think I paid $24 out the door for the meat cleaver and it works great for me. I have very limited experience with other meat cleavers so this may be normal but the edge on the Lamson does get some dings after bone chopping.

 

[Upper Crust]

I think I paid $24 out the door for the meat cleaver and it works great for me. I have very limited experience with other meat cleavers so this may be normal but the edge on the Lamson does get some dings after bone chopping.

I think I paid $24 out the door for the meat cleaver and it works great for me. I have very limited experience with other meat cleavers so this may be normal but the edge on the Lamson does get some dings after bone chopping.

Is your username from the Klingon word for “success”?