I feel like my left ear learned a lot from this video, but my right still feels kind of incompetent.

@slugtoenail

4 жыл бұрын

Thank you for saying that. I had just the right earpiece in and I thought this guy filmed a silent video of his crotch.

Most people cooking at home have no idea how to treat knives properly. Fact

let's start a gofundme to get this guy a light or window in his house.

@jclark2317

4 жыл бұрын

And perhaps a taller table so his crotch isn't the second most dominant thing in the frame.

@samhoughton5636

4 жыл бұрын

Jason Clark lol

@edro3838

2 жыл бұрын

Definitely needs light 💡

@roospike

2 жыл бұрын

Some zoomies for his camera. 😄

I understand how confusing it can be when shopping for knives. The forums, the experts. I've heard things like "Shuns are great but over priced; it's all marketing hype" to "I don't like the profile, the handle, etc." They'll also say "we're not against Japanese knives with Western profiles, we're just into good Japanese knives in general," or " Just get a Mac or a Misono UX10." I have a Shun Classic and I'm very happy about it. It's quick, nimble, beautiful, it has a comfy, ergonomical handle, and food barely sticks. When the cardboard sheaf fell off and I tried to get the knife out, the tip barely touch my thumb and nicked it. It's that sharp! What more do you really need? Also, you get a lifetime of free sharpening. The best way to sharpen a knife, especially a Shun is with a whetstone and that's a trade within itself. It cost between 6-8 dollars per inch and that's if you even find a sharpening service. There's also a chance that you'll find one that'll mess up your knife. If you're take care of your investment, you should only need to get it serviced 1-2 times a year. Shun is awesome for offering that. There's tons of great knife makers out there. Just remember that even great knife manufactures gets criticism. Some people don't like name brands even though they perform well. The best knife is the one that you feel good using. That suits your style. As long as it's sharp, holds a great edge, and you're fully aware of how to maintain it, you can never go wrong. Find something that suits your style and needs. And remember, don't pay over $150 for something that's $40 on Alibaba *I'm looking at you Dalstrong.*

I love my shun 3 piece chef set. I use them daily, the pairing and chefs knives the most. I only cut on wood grain cutting boards, have only honed them after use for almost two years, and they are all still razor sharp. I highly recommend shun knives. Hand wash, cut on approved wood or epoxy type cutting boards, avoid glass and stone countertops, and weekly honing after use. Don’t use them to pry on things or just chop through thick bone and you’ll enjoy them for a lifetime. Looking forward to adding to my Shun collection.

I love my Shun chef's knife. All was well until one day I noticed chips along the blade, none ever before. After a dig into the most likely culprits I found my answer. One day when I was being lazy I "sharpened" my knife with a diamond sharpening rod that someone gave me. These may be good for some things but not on your harder precision blades. These things literally flint nap the steel off your edge and chips result! An hour with my stones returned my edge to razor sharp but what a lesson to learn. Stay sharp!

@bolerdweller

4 жыл бұрын

Same think happened to us. The knives shop gave us a pull through sharpener for our knife, I was hesitant to use it but eventually did. The course side was tungsten bars and it had a fine side too but the tungsten chipped the blade in one spot. We didnt really know what chipped it and my wife continued with the sharpener. We got three chips before we realized it was that piece of garbage they gave us with our knife. Wasnt happy about that

@smenjare

4 жыл бұрын

Yes... you are right, you can't either slam a Japanese knife on a honning rod and do that flashy show most chef do on TV, it will not only chip, but break too. Is a matter of physics, the side of the blade is thinner so it has less resistance

I totally agree. I have a Miyabi Kaizen for me, and a Tramontina pro for my mom. Once she is finished cutting she, literally, throws her $10 box tramontina in the sink, and they complaints about it being always dull. I would never, ever trust my miyabi to her, and I am not a chef, I am a home cook and a knives enthusiast. So I understand your point

@WormyLeWorm

3 жыл бұрын

Exactly the reason I got my mom a mercer renaissance. Every time I'm near her knife I hone it for her.

Shun is a killer company, I dropped mine Santoko on my ceramic floor and snap the tip 1/4". I packed my knife up sent it to Shun explaining what happened. They reprofiled my knife sharpened it and sent it back to me free of charge along with a nice letter explaining how to look after my LoL. It's a little bit shorter but unless I get the measuring tape out you can't really tell, either way I'm very pleased they looked after me as far as I'm concerned they're awesome.

Simplicity. Use a softer steel for cutting hard items. They won't chip and are easily sharpened. Harder steel is for cutting softer items like vegetables, with precision and won't dull easily. You slice, not chop which is like hammering thru to the board which causes the chips. The end.

Great video. My rule is, if something seems fragile, like glass, treat it like a piece of glass. Otherwise, you will break it. Also, understanding knife steels, is obviously extremely important, and most consumers are just ignorant.

I think many people just simply do not understand that there is a difference not only between cheap and expensive knives, but also German and Japanese knives. Although, German makers are now producing harder and thinner knives these days! It's important to research before buying expensive items, but some people simply don't do it or they think the salesperson at Williams-Sonoma knows everything. Why glass cutting boards are even a thing is beyond me.

@elliottatwell1155

7 жыл бұрын

There's still a massive quality control issue with Shun; both their SG2 and VG-10 blades tend to be very brittle compared to that of other companies at the same HRC. The people they have hired to grind the secondary bevel at the factory must not know what they are doing, and are heating up the edge way too much.

@toordog1753

7 жыл бұрын

Elliott Atwell I still think it's the user.

@elliottatwell1155

7 жыл бұрын

+Michael Marquez - No, I have Fujiwaras at 65 HRC for white #1, and even they aren't as brittle as Shun's SG2. I won't even dare to use my Fuji's on a non end grain board, though I know a couple of Chefs that do. VG-10 at 60-62 HRC is NOT a very very hard steel, and saying VG-10 is like the Porsche of metals is just silly, it's a middle of the road steel even for stainless. I have an old Shun Santoku in VG-10 that has never chipped, but it's quite thick behind the edge. It's usually with some of the thinner ground paring knives and Chef's knives that chipping becomes an issue. It doesn't seem to be all Shuns that have the chipping problem, just certain batches, which leads me to believe that it's not their heat treat process but their post HT grinding process with noobs overheating the edge.

@chefgiovanni

6 жыл бұрын

Bottom line, the Shun knives chip easily. Avoid at all costs. There are much better knives from japan, watch a few of our videos. We have used SG2 super steel and VG-1 Damascus knives, all far better.

@alexoelkers2292

6 жыл бұрын

Elliott Atwell VG-10 is definitely not middle of the road stainless steel, it might not be ultra premium but it's definitely considered premium in kitchen cutlery steel.

I have Henckle and Wustoff knives that are over 25 years old, used daily on end grain borads, hand washed, and all that jazz. None of the blades have ever had a chip in the blade. I have 4 shun knifes. They all have chips in the blade. From so small you almost can't see them, to visible chips. By the 1 year mark most of them already were having trouble. By 2 years they all were damaged. They cut great but are delicate and don't have to be "abused" to chip. I'm starting to think the Shuns will just be used for specialty purposes,and not for daily driving. I just don't think they can hold up to it. I'm sending in 3 now to see what they say. They are beautiful pieces, and cut well, but at some level they are a tool, not a piece of art. A reasonable level of durability is expected. Cutting cilantro on an end grain board shouldn't result in a chipped blade.

@Haramyst

3 жыл бұрын

I align with your assessment. My experience is that although Mr Morrison is correct, I and you and most home cooks, even pretty careful ones who value thier knives, understand thier respective properties and follow better practices, have a reasonable expectation that a knife sold for home cooking should be designed to withstand more in the way of everyday multitask usage in order to be regarded as working tools of reasonable utility. I own both German and Japanese knives, a couple of nice shuns and a tojiro, but mostly Henckles and Wusthof, which are the everyday workhorses of my kitchen. Yes, the Germans lose thier edge after a while, so i hone them every day before use, sharpen occasionally and most are scary sharp - enough to perform the typical Japanese knife videos tricks of slivering newspaper and sometimes, right after sharpening, even slicing tomatoes micron thin one-handed. But everyone these days seems to be putting down the European school of knifecraft as if Japanese knives are the only way to go. I believe that that stance is trendy and misled. For any application except maybe presentation level sushi, i feel the German knives are always up to the job. Modern german knives have cutting angles efficient enough to compete with thier Japanese counterparts, and if the edge does not hold up as long thats a reasonable trade off for thier durability, as ive gotten pretty good at sharpening them, whereas i find trying to sharpen the harder Japanese steel more challenging and intimidating. I keep the shuns etc for occasional show and fun. But neither professional nor home cooks should have to take a masterclass in Japanese cutting technique. Its a different and more demanding approach but neither superior or more desirable for the western style cooking that most of us are engaged in. In my view high quality German cutlery has yet to be dethroned in the home.

as a professional cook, i have never had a knife chip on me. But then again I only cut raw meat and vegetables, and I'm not an idiot....

@2triggered2comment55

6 жыл бұрын

Igit Igit you don't have to be an idiot to chip a knife. I have seen a co-worker chip a Miyabi on a fish bone and last week my coworker was honing is shun classic, just like he does every other day, and hit the tip snappped it off. You work in a kitchen long enough you will see it all. This guy could have summed it all up simply by saying vg10 is brittle, dont buy vg10 if you dont know what youre getting in to. I use yoshihiro and miyabi knives myself. Not a huge fan of shun. Shun does make the sickest bread knife ive ever used though.

@shadigif8916

6 жыл бұрын

congratulations

@aajohnsoutube

5 жыл бұрын

Knocked the tip off a blue #2 honesuke knife I bought it japan the other day... i did it hand washing and bumped it in on quartz countertop. Blue is usually pretty soft, but it happens.

Would this be true and hold with the Miyabi Kaizen also due to the very similar quality of steel? Also with regards to a Kaizen or the Shun Classic Chef knife I assume it us suggested not to use either to break down a chicken. What knife would you use for that if not the workhorse chef knife. Thank you for your videos and share of knowledge.

i dont think its right you are calling them CRAZY... but i stand with you about the proper use.

I currently own 4 Shun knives that I use everyday as a professional cook. I have a small chip at the top of my 6" Ultimate Utility Knife. 100% my fault. This is a very unique knife for a unique set of tasks, and I abused it. It does not affect my admiration or appreciation for the brand at all. Thanks for posting this video.

@Master...deBater

5 жыл бұрын

I have a Shun with several 1mm deep chips in the edge...while none of my Moritaka or Shigeki Tanaka Aogami blades (64 Rockwell) have ever chipped. The edge my Shun takes...doesn't come close to the keenness level of my other blades either. I will never buy a Shun again...in my opinion they're just overpriced garbage!!!

@jonny9884

Ай бұрын

I'm planning on getting a Shun Premier Ultimate Utility Knife when in the States next. Not available where I live. If you don’t mind sharing, I'd be interested in knowing how you chipped yours.

Is it any harm to use this on a bamboo or plastic restaurant cutting board?

EXCUSE ME??? My 8 cats do in fact love my ravioli

Great explanation... Just bought my first Shun knife, a 7" Classic Asian style. and quite impressed with it already. Already have realized how stiff the knife is compared to the other cheap knives I've used.

@senorhanf8497

4 жыл бұрын

Did it Chip?

@RoughriderUT

4 жыл бұрын

@@senorhanf8497 No didn't chip, been using both for a while now. The stiffness is noticable when cutting harder items, just feels more precise, if that makes sense.

@senorhanf8497

4 жыл бұрын

@@RoughriderUT thanks Form the answer

@jonny9884

Ай бұрын

I'm hoping to get a Shun Kanso 7" Asian Utility Knife. Thanks for sharing what you did.

RE: free knife sharpening. I wouldn't want to be without my knife for a couple weeks nor want to pay shipping so I bought a KME precision knife sharpener. I have to say that as sharp as my shun premier chefs knife was out of the box I was able to get it even sharper with about an hour of gentle sharpening with the 1500 grit diamond hone followed up with a leather strop with 4000 grit emulsion on it. No need to send it in. The sharpener works on all types of knives. You can easily change the angle it sharpens at. I even got a machete sharp enough to easily slice newspaper using a 20 degree angle. (Though not as buttery smooth a slice as with my shun). So far no chips with about 6 months of usage on my shun.

@firstlast-gs7dl

6 жыл бұрын

robble69 several stores that sell these type of knives also offer free sharpening.

If you have a plastic cutting board will it break an expensive knife?

Having chipped a Shun I can certainly say the reason is abuse. If you're doing anything requiring a twisting motion (fish gills in my case) or bending you will chip it. Just be smart and if you know your're going to be using for the job. use the cheap crap for abuse. if you break the cheap one small loss to you

Are you saying if I speed chop my garlic I'm prone to damage my knife and it's my fault because I'm trying to look cool? are you serious?

Thank you for your very informative comments on these Shun knives. I have the Shun Meiji and Fuji sets. Both use the same SG2 core and I have had no problems with chipping, but I also know how sharpen knives and how to care for them. Any well seasoned chef will chip a high end Japanese knife if he or she abuses it. Sharpening these blades at too shallow of an angle will also weaken the integrity of the core steel. Like you mentioned, there are so many factors that come into play when using a Shun or any high end knife. And knowing its limits should be a must before making any negative comments.

What about shun cleavers? Cleavers are meant to chop through bones etc. What's your advise? Are the shun cleavers made of diff material then? I'm looking to purchase one of their cleavers.

@Toddster63

4 жыл бұрын

Vegetable cleavers-same things apply (no frozen veggies/fruits, only raw boneless meats). For a meat cleaver, Shun actually makes a dedicated meat cleaver out of a different, less brittle metal, and they sharpen it at a less acute angle. It’s literally made to chop through dense meat and bones.

I watched your video before buying our Shun knife. I have treated it so well. Never thrown always placed slowly. Never abused and yet after 3 years I have one big chip all of a sudden and many micro chips. If the only advantage is beauty and less sharpening verses more sharpening, greater durability and versatility such as striking a bone and not chipping I’m having a hard time seeing the value. I loved it when I got it. And I wish I could keep collecting them but I can’t seem to figure out how to not damage this knife. I’m upset that I fall into this category of people that can’t rise to the challenge of adapting to using this beautiful knife.

@23dunmc

Жыл бұрын

@Jeffrey Herman but it is no where near as pretty

I am a chef of 27 years. I have the Shun Premier set and treat them well... they still chip. They are very brittle. I now only use them at home. I also have a set of the Blue line and have never had them chip, and I put them through hell. Still a fan but some Shuns are a little high maintenance.

Just got a quick question, what do you think about the Shun Blue knife collection, I am coming from Shun Premier like the set you got but looking at changing over to carbon steel, do you think its good to change over or other Japanese knives​?

@Master...deBater

5 жыл бұрын

If you're going carbon steel...I'd go with a handmade Japanese blade by Moritaka or Shigeki Tanaka etc. These guys are real craftsmen...unlike companies like Shun!!!

Mine have chipped because I got lazy and have put them in the dishwasher at least 20 times🤦🏽‍♀️. I don’t chuck them into the sink but I have set them in there and not washed them immediately, maybe later that night or the next morning when I washed other dishes. They were actually my first knife set that my hubby got me right after the wedding. So I think maybe I wasn’t aware of the quality and how tedious the care for them was.Other than that, I take care of them and never cut weird things with them lol. I have learned my lesson and hand wash and dry all Shun products immediately after use. My question is, are they still okay? Can I sharpen them still or if they chip does it compromise the knife from that point forward?

I agree that the chip on my knife is user error...my chip is mid-blade...It probably happened when I was cutting up a chuck of frozen kale for soup. But...can the knife be saved?

@TruthNerds

6 жыл бұрын

It can, but requires someone with tools and experience. kzread.info/dash/bejne/nHestpOAe5TWlJc.html

I agree with everything you've said but another very important factor is heat treat. Improper or less than ideal heat treat can lead to an edge that is more prone to chipping or more prone to rolling.

Should you use a end grain or side grain cutting board?

@BruceRichardsonMusic

4 жыл бұрын

Either one works fine to protect good knives. End grain is a softer surface, but there's a small chance that you could sink the cutting edge into it (or tip) and bind/twist if your knife skills are not great. I practiced for a long time with soft knives. As almost anyone will tell you, if you learn to sharpen knives, you can do almost anything with a relatively low cost knife that you could do with a very expensive one. I think that's always the best path. Once you have good skills, you can appreciate the amazing finish cuts you get with high end knives (and added bonus, you will hopefully be past the slicing your fingertip off stage :p )

I totally agree with you. Also you find the same sort of comments happen on the carbon steel knives. People complaining on how a 300+ dollar knive should not be rusting.

True. I have friends that use a good cutting block and care for their knives but chip them. Especially Jappanese knives. The problem is their twisting or side rocking action at the point of contact with the nice end grain of the block. They snap the fine edge as it wedges into the grain. Don't even mention frozen foods. If you use fine knives, use a cleaver for the rough stuff. They are made of softer steel and have much more robust edges.

@mechantl0up

6 жыл бұрын

The additional problem with frozen or even cold food material is that steel gets the more brittle the colder it gets. And the very fine edge, being also an excellent heat conductor, will cool down at the moment of contact with the frozen stuff and become even more prone to chipping than it would at room temperature. Therefore, whacking at some frozen produce is perhaps the easiest way to chip a knife.

Thank you this was helpful. I am knife shopping and I am that guy who is going from ross set to looking at shun but some of the reviews about chipping had me questioning them. I am thankful for the explanation and will make sure I KZread proper care for knives so I am not the idiot that ends up with a chip

@atrip9052

3 жыл бұрын

I had my shun for over 10yrs and only had to hone it to bring back the edge. only recently the knives developed chips because of laziness and neglect. So yea they can last quite a long time if not being neglected.

hi so I'm a chef in training and I am lookin to buy a set of knives. now my knife skills arnt the best I admit that. so I was wondering if i should buythis set of knives or first start off with a softet mental knive set like global for example. please help I think I really need it. What is the best knive set I should go for ?

@God0fForge

7 жыл бұрын

Dominik Turek Start off by picking a chef knife since that's what you'll use 90% of the time. Nobody needs a 14 piece knife set. A lot of times buying a smaller set is much cheaper than buying individual knives but all you really need is a chef, paring knife, serrated slicing knife and a honing steel. Get a decent set of German knives and learn to care for them and sharpen them properly. You can always upgrade or add to your collection but there's no sense in starting out by buying an expensive set of knives you'll never use and ruining as you learn. You can't go wrong with Wusthof classics.

@move_i_got_this5659

6 жыл бұрын

Dominik Turek you need to learn how to sharpen on a whetstone first. Start with a small cheap set of knives. Then move up to a nice set.

What do you recommend for cutting boards? I am looking at getting a shun sora or kanso and want to use the right board!

@5150Swordfish

3 жыл бұрын

I know it's late, but wood

@Likeabletexas

3 жыл бұрын

Appreciate your reply. I’ve been waiting to buy a cutting board for 4 years!

@clintondavis3363

3 жыл бұрын

@@Likeabletexas Shun recommends a hinoki cutting board. This is a very soft wood that is described as "self-healing." It probably is the easiest on the blade edge. You can get medium or large to suit your needs. The plastic boards are soft enough but there are a few comments out there about the edge digging into the plastic and the plastic "grabbing" it so to speak, which could lead to damage if you twist the knife as you withdraw from the board. If all this talk about chipping bothers you, then stay with any knife that is under 60 on the hardness scale. www.williams-sonoma.com/products/shun-hinoki-cutting-board/?catalogId=79&sku=7436637&cm_ven=PLA&cm_cat=Google&cm_pla=Cutlery%20%3E%20Cutting%20Boards&adlclid=963a348d401d18781df1549550d4cf84&msclkid=963a348d401d18781df1549550d4cf84

Great video and perfect subject matter

I have also seen some friends cutting on tempered glass or ceramic plates instead of end grain cutting boards.

Beautiful set of shun's there

I am so glad I watched you video. I was just about to purchase a Shun set. Forget it. Thanks again.

I have an OXO chicken shear and a good cleaver, that I use for bones. My VG10 knives stay in great condition because I use them properly.

I just got a Shun Classic i am a culinary student and love it so far but i am very paranoid about chiping it. Ive been told since thay are so hard is recomendable not to hone them but then im concerned that ill loose the sharp cuality. what is your recomendation?

@eat2muchrice2

7 жыл бұрын

Luis , honing will create micro chips on vg10 steel. Use a leather strop on a paddle with polishing compound.

@herrdoktorknowitall

7 жыл бұрын

If you are a culinary student then you should learn how to use a sharpening whetstone. It is an essential skill for a professional. you can get a good 1000/6000 grit combo stone for about $50 and it will last you years. A leather strop is useful for giving a sharp edge a final finish to take any micro wire burr off and to polish the edge but it won't sharpen your knife.

@Bialbagtl

7 жыл бұрын

herrdoktorprofessor I do want to learn thinking of buying one in the next couple of month and practice a lot

@toordog1753

7 жыл бұрын

Luis don't worry about chipping it, it could hapoen, these knives aren't super expensive so you could just replace it when needed.

@MxuanJ

7 жыл бұрын

Shun actually recommend user to hone their knife daily. But since the material is so hard, you need a harder honing steel to make it work. Not all of the honing steel can do that. I am planning to get a honing steel from Shun themselves which I assume gone work. Still doing research tho.

I have a set of Shun knives. I dropped two of them on a tiled kitchen floor (it happens). Broke the tips off. With a bit of work with a grinding wheel, files and a whetstone, managed to recover them, more or less. They are fragile. Never chipped one, though.

I sharpen knives professionally by hand, no grinding or "systems". I see a lot of Shuns with chips. Those are mostly easy to remove but it requires removing some blade depth. Then they sharpen rather quickly because the steel is very hard and a coarse diamond stone abrades it fast. The problem is that you can have a blade which is hard [can be very sharp], or tough [resistant to chipping]. Pick one. IF you use your Shuns for slicing, filleting, you'll have no problems with them, but if you chop or bone with them, you'll have trouble. I'd ONLY use them on an end-grain cutting board, preferably of softwood. They're wicked sharp, but brittle. If that's a problem, use Globals, also excellent knives.

@Tony-qw1df

4 жыл бұрын

Hi sir. Just a wild guess. But the reason why one should use an end-grain CB is because it doesn't reflect as much force right? So the shun/sharp knives will not chip correct?

Proud owner of shun Premier chef knife since 3 years almost ❤

Thanks, I'll remember this next time I consider buying a new knife!

I agree with you completely that most of the time its the in the skill of the user. But here is another factor that may play into this whole issue. Shun has become a more popular brand especially in the USA and at our specialty cooking retailers. Many people have very pricey kitchens that they really don't use, but look nice. So many people here have a higher level of disposable income and they buy on sight and popularity to fill their high end kitchens with out really understanding what they just purchased. Then they expect because I paid the price I did, and its only a knife, that they can do anything with them and we know that is not the case. Then you take the number of non-skilled users against the increased sales by this demographic's buying what's popular and that's why I think you see a higher failure rate. You put a precision tool in untrained hands and it will suffer failures. People can certainly buy what ever their hearts desire but understand that if you buy and AWD Lamborghini it's not for the Rubicon Trail. Thank you.

@perniciouspete4986

2 жыл бұрын

Yeah, for instance, my ex-wife broke the tip off one of my knives by trying to use it as a screwdriver. I did say "ex-wife," didn't I?

Yeah this guy is absolutely correct! It even says on Shuns website how to properly take care of their knives. And I wouldn’t be surprised if this guy who complained threw his knife in the sink. I own 3 shuns and planning to buy more.

Just got mine today, and I can see why American broke so many of them. 1. Many are 'pretending' to be a chef and claiming how well they know about knife. In fact, they barely understand physics and material science, and their 'bad' practice at work just translate poorly on how to use these tools. 2. Many just won't admit mistakes and blame manufacturer to get $ back from the mistake. That's just the fact how business works in America as many customers are using that as their advantages to get money back from their errors. It's a bad practice but it is the truth. 3. Many many knives are sold by Shun, and 1% error = 1000 users complaining and making claims. That is how internet works. When people see hundreds of people complaining that is where people believe it's the truth. Fact is no one talks about sample size and error rate. That's same as many marketing issues we are facing in America. 4. Japanese knife requires maintenance. Many people never read the manual and understand how. For example, you have to dry clean the knife immediately after used, and also have to store away properly. 5. Techniques. Many people are never trained to use a japanese knife. That said it is like asking people driving a truck to drive a sport car on the track. Years of driving experience on a truck just won't translate, and people should stop making claims. I did many weeks of research on this topic, and to be honest it is a crazy debate out there. In short, I can only say I've the Shun knife and the quality is as good as you can get for that price range.

Can I sharpen a Shun with the global Minosharp 2 stage ceramic wheel Sharpener?

@camomojo7167

5 жыл бұрын

Don't, and why? Wet stones and a honing rod is all that should be needed. If more is needed then simply send the knife back to Shun and they will sharpen it for you. Even tips that are bent or broken they can try to reshape it to the best that I can be. Depending on damage and how they feel it was abused it could cost a small amount but the piece of mind knowing its done right cant be replaced. That's just me though. ;)

@mitchellwilcox7259

5 жыл бұрын

What do you mean "don't and why" ? Knives get blunt, and withother knives I give them a quick pass through the ceramic wheel Sharpener with water - which I can imagine is essentially the same as using a stone, except the Minosharp makes the angle for you. I don't have a honing rod, or stones, but I have a mini sharp which sharpens a to a 15 degree angle. So my question was can I pass it through Minosharp without having to go spend 2.5 times the price of the knife to get the honing rod and stones

@camomojo7167

5 жыл бұрын

@@mitchellwilcox7259 you asked a question in a public forum. I gave you a answer. Take the advice or don't. Clearly it wasn't the answer you wanted to see. The over all angle of the Shun double bevel knives are at 16 degrees or 32 total. Its splitting hairs yes but its also the angle that these knives preform the best at. Taking off a extra 2 degrees of steel may have a negative impact on its over all edge strength. Its like when your car needs oil right? Do you follow the recommended specs or just dump a bunch of salad oil into it? Again though, you own it so do what you please and good luck.

@mitchellwilcox7259

5 жыл бұрын

@@camomojo7167 it has nothing to do with not liking an answer. It was simply not understanding what you had originally said and asking for clarification, and re typing my original concern in a more detailed way incase it he been misunderstood

@camomojo7167

5 жыл бұрын

@@mitchellwilcox7259 My bad in that case, totally hard to read the meaning behind something when not making comments in person. Also, with todays SJW culture and how they respond to anything can be a tricky event. In any case please forgive my misunderstanding of the reply. A sharpening wheel is not totally round and could lead to damaging the blade. Or remove to much material then wanted. Plus you must thing of harmonics of this spinning wheel and what it could do to a Carbon spine with a welded steel cutting edge. Or the wheel heating up the blade to much and ruining its hardness. Unless a bevel is damaged or the blade chipped or dented one should refrain from using wheels on these types of knives. They do have decent set wet stones on the market for very affordable prices. Ones doesn't need top of the line wet stones or a whole set for putting a edge back on a loved knife. Say a medium grit, then a 1000 to 2000 grit, and maybe higher grit for removing burs. Of course stropping does remove burs also. Never thin a blade as some my suggest. A 16 degree bevel is shaper then most western and German knives on the market. Yeah its a text wall I know. Another reason is I personally have seen way to many people total ruin whole sets the run upwards of $4000 usd when using wheel sharpening stones on these style of knives. Mostly due to poor information. Once you remove that metal it cant be put back on. If you make a mistake doing one sharpening stroke at a time it is a easier fix.

I’m sure you are correct that many of the people 1 starring the knife are handling and caring for them carelessly. For all I know I am one of them, but I don’t quite understand what I am doing to cause microchipping in my Shun. Out of concern that my ceramic Lansky sharpening rod was too aggressive, I switched to a global sharpening ceramic. I have two other brands of Japanese knives in my line up that do not chip (Two Macs and a global) and my Wustoffs have no problem although I think they are harder steel. We cut w rocking motion and never chop. We aren’t hacking using them to butcher meat with bones more are we cutting frozen products. We use composite wood and plastic cutting boards so we can easily clean in the dishwasher: are those really so bad that they are the culprit? Shuns website suggests improper drying is a factor and we may be guilty of that on occasion but not regularly - although it seems of to me that a blade that shows no signs of oxidation (cf my MACs which absolutely need to be dried immediately) when left to air dry could be sufficiently weakened to result in chipping. Would welcome anyone’s insight!

If they chip, can a sharpen job remove them?

I've actually noticed a large amount of chipped and or damaged Shun knives being auctioned on the regular through eBay. I quit using most of my Shun knives for issues of brittleness of all my japanese knives (vg-10 / sg2).

The one key use that is common among wannabe chefs that ruin knives is chopping items on your cutting board. Parsley, Garlic and your softer veggies produce the most damage to your blade as it is hammered quickly onto the board, These knives are special and deserve to be treated that way.

@TruthNerds

6 жыл бұрын

That's why I use a rocking cut with the off hand guiding the back of the blade. and avoid turning the blade on the board. Chopping any vegetables from the wrist is just rubbish. It also horrifies me when people use the edge of the knife to shove things off the board. This is worse to me than fingernails on a chalkboard. On a soft wood board, you can almost count the number of jumps the blade makes as it stutters across the uneven surface.

@endurametrics7013

5 жыл бұрын

@@TruthNerds Have you seen what Jamie Oliver does with knives? You'd be hard pressed to say he has poor knife skills, just aggressive knife skills. Knives are tools, and sometimes there is a blurry line between a tool that deserves proper care and maintenance and use, and tool that is designed to be robust enough for its intended purpose. I would argue that this knife is just a little too much of a dainty flower for the rigors of hard kitchen life.

The first complain is priceless. "I'm an amazon" chef"... Cooks only for the family. She's a cook, a chef knows how to maintain a knife.

I use shuns daily for meal prep going on 12 years now. They will form micro chips over time from regular use. The solution to this is as with every other knife. Every few months I hone them on an iron rod, and every 12-18 months they need to be touched up on a stone. There is no such thing as a no-maintenance cutting tool. Edges with enough use will eventually dull, roll or chip. The trick is to repair the edge before it becomes more of a problem. So treat your shuns nicely, and they'll treat you well back. Don't use them to heavy cutting or chopping tasks, use a cheap stainless cleaver or butchers knife that.

@perniciouspete4986

2 жыл бұрын

I have a nickel that says you're using too much pressure when you hone--not sharpen--your Shun knives. Trying to straighten a rolled over edge with only a few strokes is too much sudden bending for a brittle edge, and the rolled over parts are weakened or actually break off in very small chips instead of getting straightened. Taking several strokes with light pressure gradually straightens the edge with many small corrective bends in a way that a brittle and thin edge can handle. That's what Shun says, anyway.

I had a chip in mine. I sent it In and they took care of it free of charge. Knife was 8 years old.

I have been trying to decide between purchasing a Wusthof knife or a Shun knife. I understand the difference between the hardness of the knife, and maintaining the edge, and understand that a Shun knife is a finely tuned, high-end piece of equipment. For that reason, I don't think I am qualified, and I feel like your video helped me see that. I feel like watching these videos, a weird, dumb but somewhat accurate comparison would be like a kitchen knife is similar to a dog breed. Yeah, you have a lovely Cavalier, and everyone thinks it's lovely, but just because your German Shepherd etc. is wild and hard-work, isn't a fault of the dog, but the owner not understanding it.

I've had 4 Miyabis and one Shun. Only the shun chips and I only cut veggies. I currently use the Shun and Birchwood Miyabi, I work at a high end sushi restaurant.

@TheYogaDen

6 жыл бұрын

Same story here. We're home cooks and have had Miyabi knives for 3 years and not a single hint of a chip - still in beautiful condition, we have the Birchwood ones too. Bought a shun classic vegetable cleaver 3 months ago and it looks like we've been using it to chop wood. Unfortunately Miyabi don't make a cleaver... any how, nice to know I'm not the only one thinking what I'm thinking :-)

Well said...

Yeah I don’t downward chop because it looks cool. I do it because my prep list is very long and my in-time is late. I literally don’t have time to Martha Stewart rocking-slice through every vegetable I mince for service. I own Shun knives, the fact that they can’t down chop is sad. You should be able to quickly break down onions and shallots on a wooden board with the 1000 micro chips a week.

I broke my shun but this makes me feel better about buying another one since i was cutting frozen meat when it broke

I agree with what is in the video. I would add what I think is the biggest danger to quality knives, that would be the improper use of the honing steel. People bang and scrape the steel and blade together at a furious pace like they are trying to generate sparks to start a fire. The steel impacts the extremely hard fine edge of the blade at angles that don't match the sharpening angle flexing the edge first one way then the other with every stroke. This is the perfect storm for micro chips. When honing you are supposed to gently straighten the edge.

@toordog1753

7 жыл бұрын

Steve Bogucki lol

Per Shun's website; you can not chop or use any kind of chopping motions with a Shun knife. You must use only a slicing (or push/pull motions) with all of their knives except for a few of their them (ie: The Western Chef's knife and Meat Clever). Japanese chefs and cooks mostly cut vegetables and meat without bones in them so Shun;s knives are mainly designed for them not Western/American chefs/Cooks. SO DON'T COMPLAIN!!!!

I've had no worries with shun I use mine on the road as a truck driver away all week not in a professional e work environment

Totally agree, bought myself a shun soro 20cm chef knife for xmas - scary sharp out of the box, and yes is prone to chipping if not used properly for instance, if one accidently hits the fork when carving a boneless roast pork - however it was a tiny chip and a quick run over with 2000 and then 6000 shun whetstone fixed it up - also, definitely pays to also purchase the shun steel to suit the knife you have

Because they use such thin edge you have to have hard core to support that edge , which means they prob. Don't temper edge after it was hardened , if u temper it too much , edge will roll when cut, there is a line in heat treat , soft middle and hard , you will sacrifice toughness for hardness or wise versa ,

Thanks i was about to drop £700 on a set after seeing this I realised I probably don't have the skills to use them properly

thank you for discussing the difference between toughness hardness and thank you for discussing that people may have an opinion that is not based on science. People never want to admit their fault. I love how people say the "materials are poor" when the vg10 and the Aogami series have far fewer impurities than their crapco knife, their Walmart knife (or what were all seeing, the victorinox knives used by people who watch too much TV but don't realize that when we say we use them, they are the "house knives" used by the people who forgot their roll at home or by the bus boys who are filling in.) If you use proper technique, proper cutting board, and you don't do stupid things like pry, drop it or cut bone, there is little likelihood of chipping your knife, even VG10 or SuperAogami. The multilayerd technique or Damascus swords and Japanese swords was an ancient way to try to blend physical properties. as is differential tempering. They're using a different technique in the sora knives to accomplish the same goal computer controlled laser cutting and welding are now making it possible in ways that were not available before high tech. There are new classes of steels that are beginning to blur the difference between hardness and suppleness. Powdered metals like CPM s30v, s35Vn, HAP40, SG2 (in the shun Fuji, Reserve and Kaji. Also in Yaxell Gou and Super Gou, Miyabi Artisan and Mizu, etc) ZDP189 and others are making some very high hardness and giving it some toughness as well.

@endurametrics7013

5 жыл бұрын

Here's my problem with your comment and the implication in the video. There is an assumption that chopping is an improper cutting technique used by newbs because it "looks cool." The chopping motion is an accepted technique, commonplace and essential in most every professional kitchen. Very high Rockwell Hardness knives are hard, hold and edge very well, and are tough in their own way, their inherent weakness is brittleness. A softer metal isn't always a bad thing. Professional kitchens, when they do buy the equipment for their chefs, will very typically buy a Victorninox, which is a actually a pretty nice knife for what it is - a professional tool meant to be used and abused and sharpened and re-sharpened until it wears out in few years, in which case it's replaced. The Shunu is pretty to look at, and it's joy to use I'm sure, but for the day to day wear and tear of use in high mileage setting, it's not really appropriate. I'd love to own one, or another thin bladed hard Japanese knife, but even so, I'd still use my $40 Saber for basic every day food prep, or a heavier German style knife for cutting squash or sweet potato.

Important detail, use knives for intended purposes only. That advice will keep your knives in good shape for years.

I agree with Shun. I'm Sushi chef with 30 years of experience. Home cook should consider getting a German knife.

20 plus years in the professional cooking, anyone says Shun isn't a good knife clearly doesn't know either how to use or care for the knives. Granted these knives are hand made for the most part and mistakes can happen. I myself would pick Shun over any current German made knife on the market. I've never had a issue with any Shun in my collection to date.

Really informative video, great work. Useful for a beginner (idiot?) and an enthusiast too. I'm glad I found your channel, I'm in the process of choosing a set a kitchen knives.

@hcgtiger4724

7 жыл бұрын

look up chefknivestogo for all your needs at good prices

Whats the point of a life time warranty if its always users fault. As a chef i should be able to chop like you just demistrated or the work will never get done. I have never chipped a blade and i use 67°rc+ knives if one did chip on me from vigorous chopping i would expect a refund as a knife that fragile should never have made it to market.

@stubbybutt8839

6 жыл бұрын

Ps dont cut frozen meat, bone or anything that hard.

It could be that you see more comments on the shun's chipping as they are the most prevalent and sold Japanese style knives on the market and more of the commonly less informed folks are going to purchase them without understanding the proper usage of a Japanese style knife.

Good video , guy! You bring up a lot of good points. So, the best cutting surface is an end grain cutting board? I should get rid of my white plastic one?

@herrdoktorknowitall

7 жыл бұрын

if it is a softer plastic (high-density polyethylene) you are totally fine.and is 1/4-1/2 inch thick. Those are particularly good for cutting raw meat because they can easily be thrown into a dishwasher and sterilized. I have two of those. Avoid using the thin bendy plastic types they don't provide enough protection for the knife. For all other food I use a wooden board. Specifically I use an edge grain teak board. End grain is softer but also more prone to splitting and more sensitive to water damage.

Its interesting how in the world of kitchen knives, VG-10 is top of the line, but in the world of pocket knives, VG-10 is considered average or even below

@thecookseye7383

2 жыл бұрын

VG-10 isn't top of the line it's entry level. You can get a 210mm Tojiro DP in VG-10 for like $85. Top of the line would be ZDP-189, Aogami Super, or higher HRC heat treats on Blue #1 from makers like Togashi or Yoshikazu Tanaka.

As someone who has a Shun that is chipped to hell, I wholeheartedly disagree with this. I coveted this knife, it was my baby. It was only ever handwashed, used to cut vegetables and never bones or things that are too hard, and only ever cut on wood cutting boards. It was professionally sharpened and stored in a sheath. Despite all of this, the blade is chipping to hell, to the point that metal is coming off when I'm handwashing it with a sponge. I had a discussion at a knife shop with some educated individuals who told me that it has something to do with the heat treatment of their blades that causes corrosion. No idea if that's true, but I'm highly disappointed with my Shun.

@thecookseye7383

2 жыл бұрын

The issue is twofold with Shuns heat treat on VG-10, first of all going too soft on the HT on steels with higher carbide content can cause the carbides to dislodge from the martensite matrix resulting in carbide fallout. Secondly the overall brittleness despite not being particularly hard steel, seems to be due to a blown temper from overheating when grinding the secondary bevel. Meanwhile the Tojiro DP series is close to half the price, takes VG-10 to a higher hardness and is far tougher than what Shun puts out despite being thinner behind the edge.

My Shun chef's knife chipped, lucky for me I live about 10 minutes away from Kershaw, and they fixed it for me in about five minutes for free. Honestly makes me want to only buy Shun's from now on.

perfect analogy. Wish this was an additional scale for metals lol.

another option VG10/Ux10 not a hard as shun

The REASON why there are reports on chipping w/ JP knives like Shun's is because people (home cooks) are using JP knives to cook WESTERN dishes. They buy Shuns because it's trendy to own JP knives. They should have bought more robust German knives. Home cooks should be buying "beater knives". They buy JP knives to show off at parties. Just like some of the people who are buying German knife sets.. Add people buying Shuns I'm sure mostly don't have cutting skills. They assume because the Shun's look like western knives they can treat them as such. Not understanding these knives are thinner and more brittle.

Imho, you really only need a high end knife for boning/filleting and final food preparation/presentation stage. High end chef knives (still need decent ones) are really an unnecessary expense nor that usable. They are clumsy for fine cuts, and in reality, you need to be rough with your knives when cutting chicken through bones etc. Yup, using the hammer on your knives give some to best, accurate clean cuts, especially when speed in needed, in many instances. You are much better off getting good at sharpening knives, where softer metals are much easier to do.

How true, how true! Shun knives chip because they are abused. They tell you right on the instructions with the knife. "When you use a Shun knife you cut by using push, pull, slicing motions only Do not use chopping motions at all." I sharpened knives at Sur La Table for over 7 years and the only knives that I ever saw that were chipped were Shun knives, and it had nothing to do with them being bad knives or manufacturing defects. It was all customer abuse. They are great knives but you must treat all knives correctly and use a cutting board. Oh Yeah, Shun does make a few knives that you can be more forceful with; a few of their Western style classic knives ( Classic 8” Western Chef’s Knife (DM0766) and Classic Meat Cleaver (DM0767)) can be used for downward like cuts.

@thecookseye7383

2 жыл бұрын

I use chopping motions on zero ground Aogami Super @ 67 hrc and ZDP-189 @68 hrc. Shun knives chip because entire batches come out of the factory with blown tempers from overheating during the grinding of the secondary bevel, and on top of that Shun suffers from carbide fallout likely from the fact that they go too soft on their heat treat despite brittleness issues. I've sharpened hundreds of shuns and done plenty of repairs and reprofiling, and once about 3mm of steel is removed behind the factory edge the brittleness and chipping issues start to disappear even after thinning. This tells me that there's a blown temper issue and not just a shitty HT from the factory. Shuns are softer and thicker behind the edge than most entry level and mid range Japanese knives that don't suffer the brittleness and carbide pull out issues so it's not a matter of Shun being too delicate grind wise.

I never buy steel harder than max 60 on the scale. Higher than 60 is just not durable for western use. 57-60 on the HRC-scale will be fine. I want my knifes to be durable, not for decoration......

lol i have this exact same set and never had a problem they are thin knives just dont hack at stuff and your fine,before buying any japanese knife step 1 is learn to use it if you dont how to use em get zwillings

@zabou3867

8 жыл бұрын

because its more rookie safe due to large thickness of blades,btw im not dissing zwillings at all they are great also but its a preference thing

@hcgtiger4724

7 жыл бұрын

if you wanna see how crazy chippy they are put a flat grind on it, it will be a saw blade in a week.

To the knife wizard, I think if you check the shun fuji is their top knife not the premier. I meant to leave this comment on the appropriate video, but I couldn't find it again.

If they are Porch or Ferrari metals I will not buy it! Everyone think those two are super well made cars but little that they know that the cars require a crap load of Maintenance!

@herrdoktorknowitall

7 жыл бұрын

First off it's Porsche. Porsche are actually very well built cars that can put up with a lot of stresses. Sure they need to be properly maintained but try taking a Honda to a race track and running it all day and see what happens to the engine.

r/chefknives on Reddit absolutely hates Shun's for this reason. It's clear their technique is poor based on their posts. Great video. It doesn't even apply to Shun's specifically.

VG10 is a Porsche of steels? Hmm

@herrdoktorknowitall

7 жыл бұрын

it's all relative. Compared to most of the knives that average person has, yes they are. Compared to freakishly hard carbon steels (65-66+ Rockwell) then not so much.

@dylanworkman5445

6 жыл бұрын

It sort of is, at least when it comes to stainless steels for chef knives. It takes an excellent edge, sharpens very easily, and is very stainless. Better steels do exist, but are hard to get outside japan and tend to have big tradeoffs (i.e. trading toughness for insanely high hardness like with zdp189)

I so agree, crazy people out there. Don’t deserve a high end knife.😂

both were not totally wrong. same vg10 from different companies may not the same performance. “only shun chips compare with miyabi. “ move i got this said. it was a special evidence. we need a fair head to head experiment to prove it. vg10 to vg10, sg2 to sg2. i have miyabi zdp189, yaxell bd1n, gyuto vg10 and victorinox german steel...different shapes of the knives have their different benefits. under the same rope cutting situation, shun hiro has better result than miyabi birthwood. but edge sharpness retention test was not equal to chipping after food cutting test in the kitchen. long story short, who want a brittle sharp metal survival kinfe? i care japanese knives like a baby. they good at slicing at home or japanese restaurants. if u working in a busy western restaurant which need rocking or chopping the food, western steel maybe much better. i love japanese knives so i have to advoid fish bone n seed of watermelon even apple’s. n i bought my wife victorinox that made her no stress in the kitchen 😄

Man. I guess I have been using my toothpick knife wrong all along.

fuck yes they chip, I am a sushi chef, and I love the edge that they have out of the box, and what good edge they can get if you know how to sharpen, but when slicing avocado fanning it out on the board, the tip of the knife catches on the board, and sometimes the tip bends, or chips all together, because of how thin and hard the tip is, hence the tip breaking, that is the only problem I have with shuns though, once the new tip breaks, I reshape it myself, and have been using shuns since, so as soon as I break them in (broken tip) i have no issues

@toordog1753

7 жыл бұрын

Cristian Ramirez practice will keep you from breaking tips.

@jojomama4787

6 жыл бұрын

Michael Marquez ...Christian,I have to agree Michael,been working in kitchens over forty years,own Shun knives and have not yet broken a tip but have experienced very small chips along the cutting edge...think that goes along with a very hard steel and a very shallow grind...my father told me long ago "a bad mechanic blames his tools"

@PukaHeadMan

6 жыл бұрын

Jojo mama, your father sounds very wise.

@jojomama4787

6 жыл бұрын

grafter g-man ...thanks,that was a lesson​(one of many) I have never forgotten...

Increase angle of Japanese blades it should chip less.

Just for your info, it should be pronounced Wuesthof, not Wueshthof. In German, an 'st' at the beginning of a word is pronounced 'sht', but not necessarily in the middle of a word or name. I wouldn't normally correct such a trivial error, but in this case you are making an effort and to show respect to the name by trying to get it right, so for that reason, it's better that you do. Cheers.

If you are heavy handed you should get some Wustof monsters :)).....they don't chip..... Neither are they that sharp :P. I'm chopping veggies like that with a kiritsuke and it doesn't chip :)).....Probably people should know how much force they should apply....It's a razor, not a log splitter.

I was sort of with you until the last gratuitous snarky comments. Read my other comments below. Although this is a beautiful knife, and the Rockwell is about has high as it gets, it's also brittle. If it can't chop without chipping - even on an end grain wooden board - that's an inherent flaw. Get this knife if you like driving a Ferrari occasionally on weekends and can deal with the high maintenance. If you're a professional chef or hard kitchen user who actually chops things, get something with a slightly softer carbon steel that's an 8th the price and sharpens well.

VG10 meh. Sg2 Meh... Both are prone to microchipping. 61 rockwell is not THAT hard. Lots of other steels go beyond 61 Rockwell and are not prone to chipping. VG10 takes a wonderful edge but it IS prone to chipping, usually micro chipping. This has little to do with the edge geometry. My Falkniven F1 was 1/4 inch thick at the spine and still microchipped. Chopping in a kitchen knife should be expected and catered to in a knife. It is not abusive done in the correct conditions. Sure you can't cut on granite but chopping is not stupid or negligent. I don't own a Shun knife but I own several VG10 knives from several different manufacturers and heat treats. I don't like the steel. All of them do the same. VG10 and SG10 are more marketing than a practical steel for knives imho.

@toordog1753

7 жыл бұрын

Fair dinkum thanks, we'll just leave the opinions to the experts.

@gordonhard2663

6 жыл бұрын

Since I agree with you I find your comment both intelligent and enlightening. It's struck me as kind of silly to spend big bucks on a kitchen knife you have to baby. Like not being able to chop, which is about half of my food prep effort. Or requiring an end-grain cutting board. The whole steel-alloy connoisseurship is irrelevant if it means that more money buys less and less utility. It's a tool, not an art work. If I can't use my knife to saw through frozen chicken or butterfly a leg of lamb, where bone contact is unavoidable, then I don't want that knife. The softer steels in a fairly hefty chef's knife are just fine, and a cinch to sharpen, and last for years and years without chipping. Cheap knives like Chicago Cutlery are just fine for us. Long-lasting, bullet-proof, and take a very sharp edge. A couple of satisfying swipes through the hand sharpener gizmo now and then is no big deal.