Hey Digs, don't take this stuff personally. I know people who like the Ken Onion feel too (though I don't care for it). And a lot more people (family, friends etc.) think I am crazy for liking wa handles.
And don't bring my chipped carter into this
k.
Onya K, couldn't help myself mate, I thought it was funny, no offense meant.
First off, Digs, Welcome to KKF! Funny to me how much Aussie and Northern European interest there is in kitchen knives.
I believe you are slaving under the assumption that this thread is a list of knife purchasing tips. Going with your analogy, we are like librarians discussing funny-looking book covers, not books.
I mean, come on, there's a Haslinger in this thread.
Digs: I didn't buy the Shuns for their looks -- I bought them because I had read good things about them and because I got extremely good deals on them (e.g., the 8" slicer cost me $100 new). But after using them for a short while, it became obvious that they were inferior to both my good J-knives and even my old Wusthofs when it came to performance. And trust me, I have enough "smarts" and experience to figure out how to use a knife -- and to know when it doesn't perform well. In the case of the 8" slicer, the odd curve of the blade makes it ineffective when it comes to the one thing it's supposed to be for, namely slicing meat. My 300mm Hattori KF Sujihiki and even my old 10" Wusthof slicer simply do it more easily with more consistent results.
BTW, have you ever used a good Japanese culinary knife, or are you defending Shuns and belittling those who don't care for them simply because that's what you've purchased?
Thanks Eamon, been a long time reader under the cover of darkness. I think any commonly used item no matter what it is would have followings worldwide with knives being no exception. Point taken on the book covers.
After reading what I wrote it may have come across as smart ar#y although that wasnt my intent. I hope I didnt offend anyone.
I have another interest that Im more passionate about and its a hobby Im much more experienced with [45 yrs] and reasonably well informed about. It too, has pretty as well as ugly on the immediate visual front yet looks have very little if any bearing on performance, I dont think knives as well as many other products are any different. Far too often we see the that looks nice scenario, Ill have to get one or because I/you like or dislike doesnt mean a product is neither good nor bad. Individual taste varies and we should respect others tastes, after all us ugly blokes and sheilas would never pop our cherries. ****, Ive got a face my mother disliked but I reckon Im not a bad sort of a bloke.
Further to that I learnt a long time ago not to buy any product on someone elses say so or recommendation as whats right for one isnt necessarily right for another. Doug, youve also had firsthand experience at this.
Theres nothing wrong with good honest criticism from experienced people but when its those merely getting on a bandwagon with no experience [which so often happens] and criticizing I find that rather annoying which is why I asked whod actually used these knives.
Doug, yes I have used good Japanese knives mate. My intent as already mentioned wasnt to belittle anybody. I actually like shuns as they suit my hand and style and therefore defend them from my experience. On the other hand, those who bag them without having used them are merely talking s#it and have little if any credibility as far as Im concerned.
On a lighter note youre bloody lucky you only paid a 100 smackers for your slicer, the parer is AU$195 here with the 10 Chefs knife coming in at AU$375 and AU$380 for the ugly cleaver
Have a nice day fellas.
Cheers, Johnny
