I’m an avid home cook, not a pro. This is probably an important demographic for this forum. Like countless other non-professionals I just never knew that high end knives existed until my interest grew to the point where I searched for a forum like this.
Shun marketing “got to me” about eight years ago. Unfortunately, as so many members have said here, I loved the knives (not knowing anything better), but soon discovered their flaws. Funny as you might think, I am left handed and didn’t find out that my Shuns all had specific handles made for right hand use until well after I started using them. Still, I kept them and used them with decent results
Within just two years a minor kitchen mishap caused several knives to clatter to the floor. Two of Shuns suffered major chips, rendering them mostly useless. Over time the knives have dulled and I wasn’t going to dare try my electric sharpener. I’m aware of their free sharpening service, but thought they had discontinued that a while ago. Can anyone set me straight on that?
I became active here to learn how to sharpen all of my knives, many western and my few Shuns. Thankfully, you have provided me with the confidence to buy Chosera 400, 800, 3000 and Atoma 140 and SG320. I have started to use just the Chosera 800 first and had very promising results, but only on western knives. I’m too petrified to attempt the Shuns.
The next stop for me is to buy a respectable Japanese knife. Been looking at MAC’s for a while. But being as this thread is dedicated to Shun, what should I do with mine? I have six of them. Two are serrated. The 10” chef’s knife is a nice size but chipped. What is the best way to fix? Do I send to a good repair service or try myself?
Loving the forum. So many well informed members here. Thanks for your help.