Woo Hoo....Finally bought a quality knife

BigDaddy - OCT

Well, after weeks of watching and reading I finally bought the Shun Classic 8" Chef's knife today! It might be here this weekend but I should have it ready for the Springfield Eggfest.

Anyone know where to get blade protectors for this knife and/or the cloth cases that you see chefs use where they are able to roll all of their knives up in a roll??

BD

Little Chef

BD...You are going to LOVE that knife!!! That knife has been my "go to" knife for years (and trust me, it has taken it's share of abuse from here! :blink: ). Holds its edge well, and is terrific for precision work! You will also fall in love with the teardrop handle! Great choice!! (NO dishwasher...and wash & dry kindly after every use!) Here is a link to a knife roll I have also used for years....beat the crap out of it, too...but still my knife roll.....
http://www.cutleryandmore.com/details.asp?SKU=1293&src=GoogleBase&cam=Products&kw=1293
(Do yourself a favor...though it may sound good, do NOT get a hard side case.....can't even get a single whisk in the thing!!! Stick with soft side Knife Rolls...)
As far as knife protectors, I am sure there will be others suggested, but I happen to love these..... You can trim the length to fit the knife. (I do NOT recommend the magnetic blade protectors...they actually promote rusting of the blade)
http://www.cheftools.com/products.asp?dept=660

Great choice BD!!
Happy Eggin!!!

Judy Mayberry

I was told by a Shun representative NEVER to use a steel on the edge. She said when the edge needs attention, send it back to the Shun facility in Oregon for sharpening.

I have two santokus with the teardrop handles Little Chef mentioned, and they are super-comfortable to hold! I rarely use any of the other knives for doing anything with vegetables and slicing meat as thin as I like.

Here's the skinny on sharpening:

http://www.kershawknives.com/sharpening.php?brand=shun

I'm excited for you!

Judy
San Diego

Richard Fl

Try here:

http://www.metrokitchen.com/category/global-knife-cases

and here.

http://www.cadcutlery.com/cases.htm.

Ask Little Chef, she had a nice single blade holder at the Florida Mini Fest.

Gator Bait

 
Congrats BigDaddy! I have had the same knife for years and love it. Watch your fingers, they are SHARP! :cheer:

Gator

 

hornhonk

I have an 8" Shun. Great knife! But I kick myself for not getting the 10". :(

BigDaddy - OCT

Thanks for all the advice! One more quick question now that I've read the responses: With respect to not taking a steel to it, I have access to a Tormek which does an amazing job on every other blade I own...would that be a viable option for sharpening?

BD

fishlessman

i wouldnt, the steel on japanese knives is amazingly hard, make the smallest mistake and it will take someone a long time to fix it. japanese water stones are the way to go with a few swipes evry other week or so, or send it out for its free sharpening when dull.

Conundrum

Shuns are sharpened to a finer angle than the 22 degree standard - 16 degrees I think. If you get a Shun steel they have an angled guide at the base of the handle to help you achieve the correct angle. Steel perpendicular to cutting board, elbow locked and go to it - although I find they need it much less than my Henkels.

BigDaddy - OCT

My only problem is that the article Judy so kindly posted mentions planning on 4 weeks for the knife to be gone? Is that an over-estimate to cover their butts? What have you all experienced?

BD

Judy Mayberry

I've never had them sharpened. One of them is getting a little dull, so I will send it eventually.

The web page says it can take UP TO 4 weeks (before you should contact them, but that doesn't mean it WILL take that long. May be worth a phone call or e-mail.

Judy