OILERS SIGN LAGESSON

by Lowetide

The Edmonton Oilers continued a recent run of prospect signings today, adding 2014 fourth-round selection William Lagesson. He represents only the second player signed from that Oilers draft, joining lottery pick Leon Draisaitl in the organization.

Although Edmonton’s system is drunk with lefthanded defensemen, Lagesson is 21 years old and the organization probably feels it is time for him to turn pro. He is a legit NHL prospect, and has had international experience in feature tournaments like the World Juniors. As you know, making any Swedish team on defense is a challenge, and that reflects his ability.

  • AGM Keith Gretzky, via Oilers Now: “William’s a big, stay-at-home defenceman. He’s a little older, bigger, stronger and he needs to play more games. This will really help him and his development.” Source

That sounds about right, at 21 Lagesson is what he is and now it’s a matter of having him fly sorties in the AHL until he’s comfortable. He is listed as 6.03, 197 and that’s a good size for a modern defenseman.

  • Corey Pronman on draft day: “I’ve seen him play well many times, he’s a player I really like. He’s a physical defenseman he skates well and defends well. I don’t think he’s a sterling offensive player, but he has average puck moving ability. I think this is a guy who is going to be a very good prospect and the Oilers got good value where they picked them.”

That’s a really good thumbnail sketch (Pronman’s excellent) of this player, and we got a college scouting report early in this season:

  • Steve Kournianos, The Draft Analyst: Plays on their top pairing and second PP unit. Usually matched up against top lines with mixed results. Minutemen are underachieving in Conference play but only knock on Lagesson is he can play undisciplined. Not hook or trips but high stick fouls, roughing. You can argue he’s their best defenseman this year. Source

THE BIG QUESTION

I think we’re going to see a trade this summer, as something has to give. An NHL team has to procure talent via the draft or free agency, and balance can sometimes get out of whack. The Oilers reached full Leftorium awhile ago and have been trying to dig out by sending away players as they can. With the signing of Lagesson, and Ziyat Paigin on a PTO (but not yet under contract), and Caleb Jones turning pro any minute, there’s a rich harvest of lefties bubbling up again. Since we haven’t done this in quite some time, allow me to remind you of the state of the leftorium. Here are signed men or RFA’s who are likely to be back:

You might think this ratio is extreme, but this represents outstanding progress over the last couple of seasons. We know from his media avails that Peter Chiarelli is aware of the importance of L-R, and the current table is evidence of it. Here is the pro leftorium from August 26, 2016:

Progress, right? One thing we can begin to talk about: the large numbers of rookies we are likely to see in Bakersfield this fall. Caleb Jones, Ethan Bear, Ryan Mantha, William Lagesson and likely Ziyat Paigin will be part of the group in the AHL, and that’s why I think we might see a trade. A team like Vegas might be interested in the rights of a pro player who doesn’t have to clear waivers.

Some of the new hires (Paigin, Mantha) get into the lineup, and I do like the looks of Jesse Puljujarvi alongside Jujhar Khaira and Ryan Hamilton. That should be an interesting trio.

https://twitter.com/Zac_Urback/status/850396809566486530

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BornInAGretzkyJersey

GMB3,

Le Cruset or Lodge is an excellent starting point.

wheatnoil

monsterbater:
wheatnoil,

Stauffer bring up knoblauch all the time as he’s a former UofA player. He’d be a great development coached, Erie has 4 straight 50 win seasons, 2 of those without a certain generational player. I think that he may hold out for an NHL assistant coach position, though it seems to me more and more coaches being hired these days are not coming from NHL assistants and more AHL head coach promotions and the recycle of those that never stick around anywhere for more than 4-5 years.

I’ve heard that a lot of coaches moving up often prefer to be a head coach in the AHL than an assistant in the NHL if they have head coach aspirations. Run their own bench, etc. That said, I’m sure everyone has their own individual preference.

Turning Tikkanese

thurmtim:
Wow the East will be wild finish! TOR can finish as high as 2nd in Division or as low as 10th in the East.

To sum up (sorry if this gets complicated):

If TOR wins out against CLB and PIT, and BOS loses to WAS in Regulation, TOR is 3rd in Atlantic and BOS is WC2. Both TB and NYI eliminated regardless. BOS gets 1 point in final game and they would win tiebreaker against TOR.

TOR loses out in REG, they are out if TB wins their last game or NYI wins their last two games. What if they both win out?Currently, NYI have 37 ROW and TB has 37 ROW. if NYI get 2 more ROW then they are in with TOR losing out in regulation. But if One of those wins is in the shootout for NYI, then NYI and TB are tied in ROW and TB is in as they are ahead 4-0 in pts earned HTH.

IfTOR loses out in regulation and TB ties their last game, TOR is in due to more ROW. If TOR loses out in regulation and NYI win one and lose one in OT/SO, TOR is in if NYI win is in shootout, NYI winning in ROW are in as they are ahead 5-4 pts in HTH if ROW are tied.

If TOR loses out in regulation and all three teams are tied. TB is out with 37 ROW, and TOR /NYI are tied at 38 ROW, as long as NYI win is ROW and NYI are in as above.

Now it gets fun. If TOR loses in OT/SO, and both NYI and TB win out, all are tied at 94 pts. TOR would have 38 ROW, If TB wins ROW they are also at 38 ROW and if NYI wins one ROW and one SOW, they are also at 38 ROW. Of course, in this scenario, if NYI Ws are both ROW then NYI are in with 39 ROW.

In a 3 way tie with the same ROW, HTH TB has 8 pts, TOR has 9 pts and NYI have 5 pts.TOR is in.

I think I need to lay down now…

It’s worse than I thought… TOR can catch OTT as well if they win out and OTT gets no more than one point in their final 2 games. Oh my aching head… I’m not a drinking man but I am willing to learn.

Turning Tikkanese

Wow the East will be wild finish! TOR can finish as high as 2nd in Division or as low as 10th in the East.

To sum up (sorry if this gets complicated):

If TOR wins out against CLB and PIT, and BOS loses to WAS in Regulation, TOR is 3rd in Atlantic and BOS is WC2. Both TB and NYI eliminated regardless. BOS gets 1 point in final game and they would win tiebreaker against TOR.

TOR loses out in REG, they are out if TB wins their last game or NYI wins their last two games. What if they both win out?
Currently, NYI have 37 ROW and TB has 37 ROW. if NYI get 2 more ROW then they are in with TOR losing out in regulation. But if One of those wins is in the shootout for NYI, then NYI and TB are tied in ROW and TB is in as they are ahead 4-0 in pts earned HTH.

If TOR loses out in regulation and TB ties their last game, TOR is in due to more ROW. If TOR loses out in regulation and NYI win one and lose one in OT/SO, TOR is in if NYI win is in shootout, NYI winning in ROW are in as they are ahead 5-4 pts in HTH if ROW are tied.

If TOR loses out in regulation and all three teams are tied. TB is out with 37 ROW, and TOR /NYI are tied at 38 ROW, as long as NYI win is ROW and NYI are in as above.

Now it gets fun. If TOR loses in OT/SO, and both NYI and TB win out, all are tied at 94 pts. TOR would have 38 ROW, If TB wins ROW they are also at 38 ROW and if NYI wins one ROW and one SOW, they are also at 38 ROW. Of course, in this scenario, if NYI Ws are both ROW then NYI are in with 39 ROW.

In a 3 way tie with the same ROW, HTH TB has 8 pts, TOR has 9 pts and NYI have 5 pts. TOR is in.

I think I need to lay down now…

JD_Wry

In today’s Oilers’ panel piece, Stauffer explicitly mentions ‘Death March’ in regards to playing out the late games in seasons past.

Hi Bob.

Mariusz Czerkawski

wheatnoil,

Stauffer bring up knoblauch all the time as he’s a former UofA player. He’d be a great development coached, Erie has 4 straight 50 win seasons, 2 of those without a certain generational player. I think that he may hold out for an NHL assistant coach position, though it seems to me more and more coaches being hired these days are not coming from NHL assistants and more AHL head coach promotions and the recycle of those that never stick around anywhere for more than 4-5 years.

Chachi

Centre of attention: I was thinking the same thing.

He is very likely hungry to be on an NHL bench eventually.

The question is whether he wants to work his way up as an assistant in the NHL or as a head coach in the AHL. His former coach at the UofA tried the AHL head coaching route and didn’t get a sniff at a head coaching job in the NHL so that might be in the back of his mind.

Centre of attention

Chachi: Having Connor’s junior coach in the system would create an interesting dynamic with the current coaching staff.

I was thinking the same thing.

He is very likely hungry to be on an NHL bench eventually.

Chachi

wheatnoil: Tyler Hupka (I think it was him) mentioned that on Twitter the other day to me and it’s an intriguing name.

Beyond the obvious McDavid connection, a quick Google search tells me that Keith Gretzky coached him in the UHL for a season.

Having Connor’s junior coach in the system would create an interesting dynamic with the current coaching staff. Knoblauch would certainly be a bigger threat as a replacement in-waiting than Fleming that’s for sure.

Centre of attention

Lloyd B.: I doubt it.No room for advancement.He saw the light a few years ago. Tough break for the Oilers AHL team.

Agree, he probably wouldn’t want to come here.

wheatnoil: Tyler Hupka (I think it was him) mentioned that on Twitter the other day to me and it’s an intriguing name.

Beyond the obvious McDavid connection, a quick Google search tells me that Keith Gretzky coached him in the UHL for a season.

I wouldn’t mind bringing him in at all. Helluva Junior coach, that’s for sure.

wheatnoil

OilersDynasty: kris knobloch

Tyler Hupka (I think it was him) mentioned that on Twitter the other day to me and it’s an intriguing name.

Beyond the obvious McDavid connection, a quick Google search tells me that Keith Gretzky coached him in the UHL for a season.

Chachi

OilersDynasty: kris knobloch

Knoblauch would be an interesting way to go.

Lloyd B.

Centre of attention: Todd Nelson

I doubt it. No room for advancement. He saw the light a few years ago. Tough break for the Oilers AHL team.

OilersDynasty

Lowetide: Maybe. If they have a replacement in mind and he’s available, then Edmonton might make the move. My issue with Fleming is playing time and deployment, but for all I know that comes from head office.

kris knobloch

Centre of attention

Lowetide: Maybe. If they have a replacement in mind and he’s available, then Edmonton might make the move. My issue with Fleming is playing time and deployment, but for all I know that comes from head office.

Todd Nelson

wheatnoil

Hey LT, been wondering about this, but do you think Fleming is on the hot seat if Bakersfield doesn’t make the playoffs? He’s not a Chiarelli or Keith Gretzky hire.

Centre of attention

Jaxon: Jinx, you owe me a beer.

I wish you could have Jinxed the damn San Antonio idiots who hurt poor Oesterle.

Jaxon

Tuned in to watch Paigin and Mantha. Didn’t see much of them, especially since they were behind most of the night. I wouldn’t put too much stock in any negatives to Paigin’s game tonight. 1st night on N. American ice and as far as I know he hasn’t even had a full practice with the team yet aside from game day skate. He also hasn’t played in a long time, even in Russia.

Jaxon

Centre of attention:
Lander scores!

Jinx, you owe me a beer.

Centre of attention

Lander scores!

Jaxon

Lander scores!

Jaxon

Leaving on a stretcher. Yikes.

Centre of attention

They are getting the stretcher out for Oesterle

Best wishes to the poor guy and his family.

That was painful to watch.

Jaxon

Oesterle neck bent back face first into the boards. I hope he’s okay.

Jaxon

Reinhart retaliating up for a nasty hit from behind/boarding hit on Oesterle.

Centre of attention

Oh gosh is Oesterle ok!??!

That was fucked up

Jaxon

Ugggh. 2 Crossbars within a minute. One for Khaira and one for Lander.

Jaxon

I think I’m going to get motion sickness with this cameraman searching through the crowd on every break.

Jaxon

Washingtron:
Jaxon,

Can not recommend the serious eats website (and more particularly the Food Lab and their head guy J. Kenji Alt-Lopez).Not just the what but the why.Not just recipe’s to follow by rote but techniques and the science behind them so you can apply that to anything.

Steakwise, an interesting tidbit from the siteis seasoning the steak either over an hour before or just before cooking, but not in between.The salt pulls moisture out of the steak and it needs at least an hour to reabsorb the (now salted) water into the fibers of the meat.Anything under an hour with salt on it and the water hasn’t reabsorbed resulting in steaming the steak instead of cooking it and losing most of the moisture.No nice crust on your steak and no nice juices in it.

Hockey wise, McDavid is on our team.Anyone notice that?

Yes, I try to never pre-salt steak. Preseason? Yes. But try to avoid salt until it’s resting after I cook it. This McDavid guy, is he any good? 1 Hour before is a good tip. I’ll try it.

Washingtron

Jaxon,

Can not recommend the serious eats website (and more particularly the Food Lab and their head guy J. Kenji Alt-Lopez). Not just the what but the why. Not just recipe’s to follow by rote but techniques and the science behind them so you can apply that to anything.

Steakwise, an interesting tidbit from the site is seasoning the steak either over an hour before or just before cooking, but not in between. The salt pulls moisture out of the steak and it needs at least an hour to reabsorb the (now salted) water into the fibers of the meat. Anything under an hour with salt on it and the water hasn’t reabsorbed resulting in steaming the steak instead of cooking it and losing most of the moisture. No nice crust on your steak and no nice juices in it.

Hockey wise, McDavid is on our team. Anyone notice that?

Jaxon

Puljujarvi just lapped everyone on that PP rush. Nice speed.

Jaxon

Gambardella often looks dangerous out there. Slippery. Just drew a penalty too. Possibly hurt on the play.

Jaxon

Paigin with a boarding penalty.

T0ML

Hunter put me down for 7 win 7 losses thanks

Lucinius

Tampa wins so they stay alive for another day.

Leaf fans must be getting more and more nervous.

Glass

Kind of hard to really make a judgement on Paigin. 3rd pairing minutes, and hasn’t played in a month (looks like it too). I have a feeling we’re going to have a very different looking team in bakersfield, and I wonder if Fleming will remain coach.

Centre of attention

Puljujarvi playing net front on this powerplay.

hmmm

Centre of attention

Is Descheneau the next Winquist?

Jaxon

Paigin with a good shift. Rushed the puck up the ice. Good stick in D zone. But got caught on the ice a bit too long and was tired in his own end. Survived until they got the puck out and got off.

GMB3

The Original JDI: I’ve adjusted the heat down a little on the pan, and I’m ballparking it at 400F. This reduces the smoke quite abit, and gives me a better handle on getting my ideal cook on it.

So my 12″ pan, on the large burner of a near 50 yr old cook top, set to 5/8ths of max, hits about 500 degrees in five minutes. These are fairly hot burners though – at half of max, they glow slightly.

I now use the burner at just under half, and it’s still very hot but not crazy smoking inferno hot. I like the way it cooks.

The best thing about the cast iron method is after taking the meat out to sit, you put some butter in the pan and more chopped garlic and/or onion, and let that stuff sizzle for a minute or two. Then when it’s nicely done, you splash some red wine in there and kill the heat. This brings up the bits of meat, garlic and onion that got obliterated and stuck to the pan during the cook and makes a fabulous sauce.

Pour that over whatever you want to taste great. Potatoes, veggies, cardboard – it’s amazing.

That sounds phenomenal.

Jaxon

Descheneau! Goal. Oesterle made a great hit in the Condors zone and got the puck moving. Condors dominating the 2nd period so far.

GMB3

Paigin looks slow

Scungilli Slushy

If a defense listing has left shot guys playing right, things need improving.

It’s not as big a deal with forwards, but on D it’s a weakness and there is a loss of effectiveness. In a game with no quarter, you can’t give up anything if you want to be the best and stay there.

JD_Wry

LMHF#1: I actually have a cast iron pizza pan I use to sear from time to time.

I’ve got a rectangular cast iron griddle that works great on the BBQ. I like to use it as a heat buffer for doing chicken breasts, because it has a small tray along the bottom that I can pour water into. Position the tails of the breasts so that they don’t overcook, compared to the thicker parts, and that makes amazing chicken.

Never thought of it for steaks though, although it would be difficult to get the sauce going without a pan.

JD_Wry

GMB3: Do most prefer cooking with a cast iron pan instead of a BBQ?

I’ve adjusted the heat down a little on the pan, and I’m ballparking it at 400F. This reduces the smoke quite a bit, and gives me a better handle on getting my ideal cook on it.

So my 12″ pan, on the large burner of a near 50 yr old cook top, set to 5/8ths of max, hits about 500 degrees in five minutes. These are fairly hot burners though – at half of max, they glow slightly.

I now use the burner at just under half, and it’s still very hot but not crazy smoking inferno hot. I like the way it cooks.

The best thing about the cast iron method is after taking the meat out to sit, you put some butter in the pan and more chopped garlic and/or onion, and let that stuff sizzle for a minute or two. Then when it’s nicely done, you splash some red wine in there and kill the heat. This brings up the bits of meat, garlic and onion that got obliterated and stuck to the pan during the cook and makes a fabulous sauce.

Pour that over whatever you want to taste great. Potatoes, veggies, cardboard – it’s amazing.

Jaxon

Puljujarvi with a nice backcheck