My first Commercial Kitchen Knife/Knives
So almost a year ago now, I asked a friend/chef where I could get a good kitchen knife. He told me there was a Sur la Table where I live so I decided to go check it out. Not really knowing much about knives, I just went with what felt good (and also looked good). It wasn't cheap, but I'm a buyer by nature. The floor person had me sold on this Shun Bob Kramer model:
I had never held a knife that sharp before, and was extremely satisified with my purchase upon using it. I didn't really know how to treat it though. I figured the knife had to be indistructable...I mean, just look at the thing. Anyway, a few months later I was taking apart some chicken thighs and didn't hesitate going after the bone (dumb, I know). A huge chip ensued.
I was pretty sad about it, and after showing it to my chef friend, pretty embarassed. Nevertheless I continued to use (and dull) the blade. I had bough the accompanying steel that came with it, but really didn't use it properly. Eventually I took it into the production kitchen at school to show it to a classmate. His quote was "that's a bad-ass knife, but you're going to have to grind the hell out of that edge to get that chip out." He then grabbed it to take the fat cap off of some brisket and said, "man, you really need to sharpen this thing too."
So I swallowed my pride and went into Sur la Table. I was more just browsing the knives when the floor person started asking me questions. I told her I was a student (I wasn't when I bought the Kramer) and was just looking around. She what I was looking for and I explained the ill-fated story of my Kramer. To my surpise, she immediately offered to exchange it. I even admitted to going through chicken bone, and she was like, "that's ok, just know your'e not supposed to do that.
So, instead of just replacing the Kramer, I opted to get a little more value, picking out three different Shun Classics in exchange. At this point I really hadn't begun to discover independent knife makers in the U.S. or Japan, so you could imagine my excitement. I got a 9-inch slicer, 7-inch Asian cooks knife and 3 1/2-inch pairing knife. I opted for the Asian cooks knife because it was a great value compared to the other Shun's, came with a nifty little board and I already had my 9-inch Mercer, so I figured it could double as utility: