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shun bob kramer meiji bread knife

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TDj

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hey guys,

what are your thoughts on the scalloped edge of the shun bob kramer meiji bread knife? it looks like it's the type of edge that makes the MAC bread knife so awesome, right? no?
 

Dave Martell

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I haven't seen this one in person but if it's the same edge style as the other Shun bread knives then it should work nicely since everyone seems to like them a lot.
 

Audi's or knives

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Dave,

Is it possible to sharpen the Shun bread knife, if so how does one do it since it's serrated?
 

Dave Martell

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See http://www.surlatable.com/product/P...ferralID=ecd7bbcd-6c63-11e0-a86a-001b2166c2c0 for a close up (scroll over picture) of Shun's serration pattern.

Shun's bread knife serration pattern is sort of a mix of east/west. It's neither a western pointy tip nor a reversed scallop eastern style - it's sort of almost both. To sharpen these you can use the corner of a waterstone by sliding it in and out of the gulleys of the serrations - make sure to go it both directions - push and pull. De-burring may be more difficult using by stropping the back side on leather although you can use a felt pad is for both sides.

Now I just went and checked to see what pattern that the Karmer Shun bread knife uses and it appears to be a 1 large/2 small rolling reversed scallop but I can't find any front side picture that shows this clearly. See http://www.surlatable.com/product/PRO-603191/Shun-Bob-Kramer-Bread-Knife,-10" for the back side.
 

Citizen Snips

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the only shun i still own from my ignorant days is the 9" shun classic bread knife. we still use it a lot and i found that it works better than most bread knives because of the rounded edges making cleaner cuts and not tearing through food. its a nice serrated home knife
 

deanb

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I have a Shun Kramer bread knife. Dave is right in that it's a 1large/ 2 small rolling reverse scallop. It is also single bevel. I've had this knife for a couple years and I haven't had to sharpen it yet. It is very hard (RCH 64-66) and the best bread knife I've ever had. When it does need a touch up I'll probably just use a ceramic steel.
 

Eamon Burke

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See http://www.surlatable.com/product/P...ferralID=ecd7bbcd-6c63-11e0-a86a-001b2166c2c0 for a close up (scroll over picture) of Shun's serration pattern.

Shun's bread knife serration pattern is sort of a mix of east/west. It's neither a western pointy tip nor a reversed scallop eastern style - it's sort of almost both. To sharpen these you can use the corner of a waterstone by sliding it in and out of the gulleys of the serrations - make sure to go it both directions - push and pull. De-burring may be more difficult using by stropping the back side on leather although you can use a felt pad is for both sides.

Now I just went and checked to see what pattern that the Karmer Shun bread knife uses and it appears to be a 1 large/2 small rolling reversed scallop but I can't find any front side picture that shows this clearly. See http://www.surlatable.com/product/PRO-603191/Shun-Bob-Kramer-Bread-Knife,-10" for the back side.
I feel that the lack of pointy tips makes deburring a bit more hassle-free, since the biggest risk with deburring the serrations is rounding off the points.

That said, I sharpened a Forschner bread knife for a guy at work the other day, it took too long, and when it was done, it was very satisfactorily sharp--and it used that sharpness to steer to a hard left with every cut. Didn't make it any easier to use.

Saws just aren't for food, IMO.
 
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