Horror knife stories

Discussion in 'The Kitchen Knife' started by CiderBear, Aug 21, 2019.

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  1. Aug 23, 2019 #31

    kayman67

    kayman67

    kayman67

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    This became almost a myth, so much so, that I've tested it for myself during many months in a controlled environment.
    I wanted to test only the first tiers from Shun (with VG10 or Max), until it got out of hand and ended up with almost all of them, but that's another story. Next to Miyabi, Yoshihiro, Yaxell and even Dalstrong. As a note, at that time Miyabi and Dalstrong had VG10 as all of them. I considered these to be first choices for most when getting into Japanese knives, based on what I've talked about with different people.
    From the lot, first and second tier Shuns had the most aggressive edges. Very thin, really aggressive approach from their part. That's big gambling and with any, you can always lose. When someone moves from "German" knives, there is a big difference in handling and care that most people don't even imagine. The multitool they were used to, turns into a (soft) cutter and nothing else.
    As a counter part, I saw Yoshihiro being more conservative and having more durable edges out of the box. They would chip, but with less damage. Now, with the same edge, as much as possible, they would all get damaged in the same way. And with a different edge, Shuns would be as resilient as any. This doesn't change things much though. No one would modify the edge of a new knife at that level. Most, if not all, have no idea about maintenance and sharpening anyway.
    And since Shuns sell in very large quantities, even more would pop with edge damage, making them pretty much all the knives with edge damage I've been reading about.
    I would say not poor quality, but not the best choices either.

    (LE. missed one word)
     
    Last edited: Aug 23, 2019
  2. Aug 23, 2019 #32

    playero

    playero

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    It all depends. In some places there’s WSonoma or STable they have a lot of Shun in stock. I have seen families go for the Shuns instead of the cheaper Kai. Sometimes it makes you cry since you know the knife is going to get hammered. I have seen women using Global on marble counter and Shuns. I have to bite my tongue so as to not say anything. In my experience you can not teach an old dog new tricks. Now this from extensive experience.
     
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  3. Aug 23, 2019 #33

    WildBoar

    WildBoar

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    A shun was my intro to Japanese knives. Actually I bought it for my then girlfriend (now my wife). My experience mirrors mich's observations -- the edge was very chippy. I brought it to a sharpening class at Dave Martell's, and it was almost impossible to get a wire edge. Dave M wound up telling me to practice on another knife I had with me, and he sharpened the Shun on a machine :D (he tried it a bit on the stones as well and gave up)
     
  4. Aug 23, 2019 #34

    Michi

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    What I don’t understand here is why Shun’s SG-2 or VG-10 would be that different from everyone else’s. Yes, I understand that heat treatment can be bad. But, if that were the case, I’d find it hard to believe that Shun would persist with bad HT year after year after year.

    Shun make uninspiring knives. But I’m fairly confident that the people who run the company aren’t idiots.
     
    Last edited: Aug 23, 2019
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  5. Aug 23, 2019 #35

    kayman67

    kayman67

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    I really hope he was trying to get a burr and not a working wire edge.
    Never had a problem with making a burr or deburr any VG10 or Shun in particular.
     
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  6. Aug 23, 2019 #36

    Benuser

    Benuser

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    The only knives I had problems in raising a burr on were Globals. Certainly not with VG-10. Getting rid of it may be a different story.
     
  7. Aug 23, 2019 #37

    ian

    ian

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    That seems weird... wonder what was up with that knife.

    To me, Shuns have never seemed any more difficult to sharpen than other stainless.
     
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  8. Aug 23, 2019 #38

    inferno

    inferno

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    screwdrivers?? what about hammers? why have hammers when you can have a deba?
    [​IMG]
     
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  9. Aug 23, 2019 #39

    Keith Sinclair

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    Since the culinary school sells heavy discounted Shuns, have a lot of experience with them. One of the chefs that teach at the school was telling me how he did not like the shun knives. That's when MM was selling Tanaka Ginsan nashiji 240mm with a D ho wood handle with horn for 120.00. Got him one liked it so much bought another one for home use.

    Agree that most all of the damage done to Shuns is from misuse.
     
  10. Aug 23, 2019 #40

    WildBoar

    WildBoar

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    D'oh -- yes, I meant a burr. That's what I get for writing a post while on a call :oops: I could not get one to form, so the Pro took over and tried.
     
  11. Aug 24, 2019 #41

    DisconnectedAG

    DisconnectedAG

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    Never had a problem with globals. The steel is fairly soft. What they do have however is a very aggressive convex microbevel OOB. You can sharpen over it (I have for years before I got into sharpening properly or you can thin it out a bit and then you get a good bevel going that takes a burr really easily.
     
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  12. Aug 26, 2019 #42

    bm11

    bm11

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    I’m not a commercial sharpener but I’m the most proficient inside my circle of influence (I crutch a Wicked Edge,) and I’ve repaired two Shun knives, and can definitely say they are from misuse.

    The first was a Chinese cleaver that my friends son tried to open a coconut with. I don’t recall if he used a hammer or not.

    The second was a chefs knife that a different friend used to cut a watermelon with. How do you damage an edge cutting a watermelon? Get drunk, place watermelon on granite countertop, karate chop. Chipped both the granite and the edge. The edge chip was a big one, about the size of the head of an eraser. THAT was a lot of material to remove. I got it good and sharp, and left it nice and thick.
     
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  13. Aug 27, 2019 #43

    Noodle Soup

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    Being in the business I used to be in I had a full set of Shuns for review. When I was finished I gave them to a coworker. I told her I would be happy to resharpen them any time she needed. Eventually she sent them back and they looked like her and her husband spent their time prying dandelions out of concrete sidewalks or something. I was capable of fixing that but how long would it last? She never sent them back again but a couple of months ago she asked my opinion on new knives? I assume that means she had totally destroyed the Shuns.
     
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