Guardians of The Lambsfoot!

I would like to buy a nice good quality lambs foot knife. Can anyone recommend which manufacturer and model I should be aiming for. Thanks.
 
Exciting, I need to start looking for one asap. Thank goodness the weekend is starting.
 
Ogri said:
I would like to buy a nice good quality lambs foot knife. Can anyone recommend which manufacturer and model I should be aiming for. Thanks.
Click to expand...

Good username Ogri :thumbsup: As per the Traditional sub-forum guidelines, this thread exists for the discussion of the Lambsfoot pattern, rather than the BUYING of Lambsfoot knives :thumbsup: The pattern is made by several Sheffield cutlers, and vintage examples can be found. Arthur Wright & Son are the only Sheffield manufacturer still making carbon steel examples. The Eggington Group, who own the Wostenholm and Joseph Rodgers marks, and also Taylor's Eye Witness, use stainless. If you have a look through this thread, you'll hopefully see something you'll like, and can search on the internet for vendors :thumbsup:

MartyNC said:
Exciting, I need to start looking for one asap. Thank goodness the weekend is starting.
Click to expand...

:) :thumbsup:

My ebony Lambsfoot has been helping me make soup :)

The Leeds Bread Co-op Sourdough and Henderson's Relish await! :D ;)

AW Ebony Lambsfoot 8-1.JPG

Have a great weekend everyone :thumbsup:
 
Last edited:
I love all the photos. I have been looking for a good knife for my weekly Margarita nights, think I found one. The Arthur Wright lemon and lime jigged bone. Thanks all
 
RobbW said:
Take my money. NOW! :D
Click to expand...

Back! Back! :D ;)
liontamer.jpg



MartyNC said:
I love all the photos. I have been looking for a good knife for my weekly Margarita nights, think I found one. The Arthur Wright lemon and lime jigged bone. Thanks all
Click to expand...

Hope we'll get to see pics Marty :) :thumbsup:
 
I don't think I've posted this before in this thread, but the Crown Lifter counts as a lamb's foot blade, right? It's my favorite traditional by a mile, and sees the most use.

Question for you gents.. While I love the straight edge, how do you find this blade shape handles general food cuts, or things that conventionally warrant more belly?

IMG_20170429_095409_zpsieltrvlr.jpg
 
sticktodrum said:
I don't think I've posted this before in this thread, but the Crown Lifter counts as a lamb's foot blade, right? It's my favorite traditional by a mile, and sees the most use.

Question for you gents.. While I love the straight edge, how do you find this blade shape handles general food cuts, or things that conventionally warrant more belly?

IMG_20170429_095409_zpsieltrvlr.jpg
Click to expand...
Sorry, mate, but that's a Sheepfoot on your crown-lifter.

I rarely miss having a belly on a blade, especially for draw cutting. The downward force is transfered toward the tip without having to tilt my wrist up. I suppose it depends on what kind of cutting you're doing, and I don't think it would make a good skinner.
 
I find that straight edged knives like the lambfoot and sheepfoot work really well for food prep and general eating purposes. The edge makes less contact with the cutting surface, so the knife's edge is not as quickly dulled by the plate. R8shell is quite right in pointing out both the ergonomic advantages and that as a skinner it is not the best choice, it tends to cut into areas one seeks to avoid cutting.
 
Cambertree said:
F4E77916-BAA4-456B-8CF4-1088805D433E_zps19zyubmu.jpg
Click to expand...

Fantastic line-up Chin :thumbsup:

Bugdoc said:
Jack, while waiting for my daughter's graduation from University to start I truly LOL'd at your picture! You Brits just can't get over the sun never sets on the British Empire thing...:p
Click to expand...

Congratulations Tom :thumbsup: I try to dress like that only at the weekends ;)

r8shell said:
Sorry, mate, but that's a Sheepfoot on your crown-lifter.

I rarely miss having a belly on a blade, especially for draw cutting. The downward force is transfered toward the tip without having to tilt my wrist up. I suppose it depends on what kind of cutting you're doing, and I don't think it would make a good skinner.
Click to expand...

Thank you Sister r8shell, definitely not a Lambsfoot :thumbsup:

I agree, I think a skinner needs some belly. The Lambsfoot seems to excel at just about everything else though :thumbsup:

Had my ebony AW Lambsfoot with me again today :) Hope everyone is having a great weekend :thumbsup:

AW Ebony Lambsfoot 8-5.JPG
 
Last edited:
Jack Black said:
Good username Ogri :thumbsup: As per the Traditional sub-forum guidelines, this thread exists for the discussion of the Lambsfoot pattern, rather than the BUYING of Lambsfoot knives :thumbsup: The pattern is made by several Sheffield cutlers, and vintage examples can be found. Arthur Wright & Son are the only Sheffield manufacturer still making carbon steel examples. The Eggington Group, who own the Wostenholm and Joseph Rodgers marks, and also Taylor's Eye Witness, use stainless. If you have a look through this thread, you'll hopefully see something you'll like, and can search on the internet for vendors :thumbsup:



:) :thumbsup:

My ebony Lambsfoot has been helping me make soup :)

The Leeds Bread Co-op Sourdough and Henderson's Relish await! :D ;)



Have a great weekend everyone :thumbsup:
Click to expand...
Thanks Jack, think you have been the only person in the years I have been a member which understands who Ogri is !
 
You must log in or register to reply here.
Back
Top