Gravy Power
Senior Member
- Joined
- May 21, 2012
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I've put in a lot of time practicing on my Shun VG10's, and I've managed to improve the edges, but with a lot more work and not as good results than my Carter (which is white steel, can't remember which one). I haven't had any chipping problems though, however I had significant chipping issues whith my Bob Kramer Shun, which was SG2 I believe. Granted, I really wasn't the best at caring for it. This is prior to me entering the industry and knowing nothing about knives. I had steeled it several times, probably incorrectly, as well as sent it through some chicken bones. The chipping was significant though. Thankfully, SLT just took it back.
What are the thoughts on SG2? Is chipping common for that steel or was the Kramer just ground really thin, along with a combination of my poor habits?
What are the thoughts on SG2? Is chipping common for that steel or was the Kramer just ground really thin, along with a combination of my poor habits?