As I approach my first year of membership here, mostly lurking rather than posting (depending on my work schedule), I've gravitated much more to the carbon knife as many would expect. Before joining, I had (and still do I guess), a Shun 3.5 inch pairing knife, 7-inch Asain cooks knife, and 9.5-inch slicer.
There are a number of reasons I'm looking to ditch these knives at this point, and I'll probablty have my best luck at school. I'm the only owner of a carbon blade, or stainless-clad carbon blade (I have a Carter) that I've seen. The students see the Shun or Miyabi line as gospel. Sure, theyre sharp and prettty OOTB, but get a few scratches on that fake damascus and dull up the edge and you stuck with what they still consider a good knife, in spite of performance and accredited to the name.
So what is the deal with VG10? I think I've seen it alluded to on here and have my own experience. Does it come sharp OOTB, but is rediculously hard to sharpen, especially given a total amateur's expereince on a school's tri-stone? I know i have my own problems with Dave's core kit. Thoughts on VG10 or the knives that use them in general? Also, if anyone wants to buy some used Shuns I have some for sale, though I doubt this is the place to pawn them.