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Posted: 4/13/2020 2:50:01 PM EDT
[#1]
The wife has been happy with the Wusthof classics I got her.
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Posted: 4/13/2020 2:55:37 PM EDT
[#2]
Lamsonsharp fire series
Made in the USA https://lamsonproducts.com/collections/all https://www.knifecenter.com/kc_new/store_store.html?usrsearch=LamsonSharp 
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Posted: 4/13/2020 6:38:39 PM EDT
[#3]
Email sent regarding Shun knives.
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Posted: 4/21/2020 12:47:55 PM EDT
[#4]
Quote HistoryThe VG-10 steel in Shun knives is superior to 4116 IMO |
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Posted: 4/21/2020 12:49:18 PM EDT
[#5]
Quoted: I am looking to start buying some nice knives for the kitchen. So far what I keep going back to are the shun premier knives, but I also have been looking at the classic. Any reason to go with one vs the other? Or what is your favorite in that price range. I am not looking for a set but to start with just a few key knives. It's a matter of aesthetics. They're all VG-10 so buy what you like. I have a cheap Shun "Sora" knife and like it a lot. Shun has some of the most comfortable handles out there. |
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Posted: 4/21/2020 12:56:28 PM EDT
[#6]
I really like my set of Cutcos Cutco.com. I bought my set at Costco not from the guy who knocks on your door.
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Posted: 4/21/2020 6:30:00 PM EDT
[#7]
Quote HistoryQuoted: I really like my set of Cutcos Cutco.com. I bought my set at Costco not from the guy who knocks on your door. First time I ever priced Cutco. That's a lot of money for low-grade 440A stainless. |
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Posted: 4/21/2020 10:07:03 PM EDT
[#8]
I like my Shun Classic chefs knife. I am not a chef, it serves my purposes well.
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Posted: 4/22/2020 10:18:51 AM EDT
[#9]
I like my Shun Classics but I won't buy another. They pulled a classic bait and switch on their customers by offering their free sharpening for life then they quickly backtracked and started charging for the service after many had bought them. Royally pisses me off, not bc I can't sharpen a knife, but purely out of principle. I wanted to be able to send them in every 4-5 yrs for a factory touch-up. I suspect many that aren't capable of sharpening were abusing the system at commercial levels. So implement a limit on how often, don't stab your customers in the back!
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Posted: 4/22/2020 10:25:55 PM EDT
[#10]
Quote HistoryQuoted: I like my Shun Classics but I won't buy another. They pulled a classic bait and switch on their customers by offering their free sharpening for life then they quickly backtracked and started charging for the service after many had bought them. Royally pisses me off, not bc I can't sharpen a knife, but purely out of principle. I wanted to be able to send them in every 4-5 yrs for a factory touch-up. I suspect many that aren't capable of sharpening were abusing the system at commercial levels. So implement a limit on how often, don't stab your customers in the back! It's free sharpening--they just charge for the return shipping. I've been a dealer for several years and it's $5 for the first knife and $2 for each additional knife for Fedex. Considering what shipping costs, that's a pretty good deal. They're in Oregon, so they're probably losing money shipping east of the Mississippi River at that rate structure. Do you think they should eat the return shipping for every knife they've ever sold?? In any case, that's dirt cheap considering what a knife sharpening service charges. https://shun.kaiusa.com/sharpening |
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Posted: 4/23/2020 10:17:08 AM EDT
[#11]
Quote HistoryQuoted: It's free sharpening--they just charge for the return shipping. I've been a dealer for several years and it's $5 for the first knife and $2 for each additional knife for Fedex. Considering what shipping costs, that's a pretty good deal. They're in Oregon, so they're probably losing money shipping east of the Mississippi River at that rate structure. Do you think they should eat the return shipping for every knife they've ever sold?? In any case, that's dirt cheap considering what a knife sharpening service charges. https://shun.kaiusa.com/sharpening Oh cool! It looks like they back-tracked that policy! That removes most of the vile taste from my mouth... but still leaves me skeptical that it will remain that way. To answer your question no, they shouldn't have to pay for shipping. The policy you linked is much like the policy before they stopped the program; they never ate the shipping cost. It was free sharpening, you pay return shipping. Then several years ago they changed the policy to a price per inch of blade plus return shipping. And the sharpening wasn't even done by them, it was "a company we have partnered with to provide this sharpening service". |
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Posted: 5/2/2020 3:40:35 AM EDT
[#12]
I love my Shun knives but just know that Japanese steel is brittle and will chip fairly easily. Shun will also sharpen your knives once a year for free for the life of the knife. The edge holds like a razor and you need to maintain them pretty meticulously. German/Austrian steel is tougher and a bit more forgiving such as Wuustof or Henkel. All depends on what kind of cooking you do.
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Posted: 5/2/2020 9:32:19 AM EDT
[#13]
Quote HistoryQuoted: I love my Shun knives but just know that Japanese steel is brittle and will chip fairly easily. Shun will also sharpen your knives once a year for free for the life of the knife. The edge holds like a razor and you need to maintain them pretty meticulously. German/Austrian steel is tougher and a bit more forgiving such as Wuustof or Henkel. All depends on what kind of cooking you do. I don't mean to be condescending, but I honestly don't know what you would do with a knife where you would chip the edge. |
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Posted: 5/2/2020 9:34:41 AM EDT
[#14]
Quote HistoryOriginally Posted By deputytrueblood: I love my Shun knives but just know that Japanese steel is brittle and will chip fairly easily. Shun will also sharpen your knives once a year for free for the life of the knife. The edge holds like a razor and you need to maintain them pretty meticulously. German/Austrian steel is tougher and a bit more forgiving such as Wuustof or Henkel. All depends on what kind of cooking you do. It's more the bevel than it is the steel. Asian knives have a 15-16 degree bevel on each side vs. western knives which are 22-24. So that's a 30-32 vs. a 44-48. Shun makes a classic western chef's knife for hacking on bones, chopping nuts, etc to match their set, but otherwise, you should just be using them on meats, fruits, vegs, etc. I keep a Victorinox in the drawer, but otherwise, I can still do 95%+ of what I want to do safely with my Shun's and not have to worry. I've never sharpened my Shuns.....I just run them across a steel every few weeks. They are still as sharp as the identical brand new ones I have in my store. You don't need to "meticulously" maintain them......you just can't be using them like an hatchet. With proper knife skills and a cutting board, then will stay sharp indefinitely with steeling. For reference, the Shun classic and premier lines are 34 layers of damascus on each side.....68 total. VGMAX which is their version of VG-10. |
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Posted: 5/2/2020 9:40:49 AM EDT
[#15]
Quote HistoryQuoted: I don't mean to be condescending, but I honestly don't know what you would do with a knife where you would chip the edge. Quote HistoryQuoted: Quoted: I love my Shun knives but just know that Japanese steel is brittle and will chip fairly easily. Shun will also sharpen your knives once a year for free for the life of the knife. The edge holds like a razor and you need to maintain them pretty meticulously. German/Austrian steel is tougher and a bit more forgiving such as Wuustof or Henkel. All depends on what kind of cooking you do. I don't mean to be condescending, but I honestly don't know what you would do with a knife where you would chip the edge. I dropped one or two and chipped near the tip. After a trip for sharpening can't even tell. Could have probably touched them up myself but it had been years of ownership. They were due either way. I don't baby mine and that's the only time in maybe a decade of ownership I've had the issue. |
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Posted: 5/4/2020 9:09:55 AM EDT
[#16]
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Posted: 5/4/2020 9:19:29 AM EDT
[#17]
Quote HistoryOriginally Posted By Zhukov: First time I ever priced Cutco. That's a lot of money for low-grade 440A stainless. People love them. I have Wüsthoff knives, but I have friends that use Cutco, and they will never use anything else. Huge fan following. I'm assuming they are very good knives |
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Posted: 5/4/2020 9:22:27 AM EDT
[#18]
Quote HistoryQuoted: People love them. I have Wsthoff knives, but I have friends that use Cutco, and they will never use anything else. Huge fan following. I'm assuming they are very good knives |
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Posted: 5/4/2020 9:28:36 AM EDT
[#19]
Quote HistoryOriginally Posted By coctailer: People love them. I have Wüsthoff knives, but I have friends that use Cutco, and they will never use anything else. Huge fan following. I'm assuming they are very good knives Cuoco has a huge following bc of their marketing tactics years ago that has created a cult like following around them. They are better quality than Walmart so people think that is a good knife, totally ignorant of the fact that the "ceiling" for knife quality is actually much, much higher. For what you actually get they are overpriced, but still usable. I think to understand the following you have to understand there are multiple types of knife user. There is the person like my mother, she thinks knives are invincible, and the factory edge is the only edge ever needed. She doesn't own a sharpener and all knives get tossed in a drawer together. Knives are used to slowly hack through things. She would think highly of Cutco bc they hold an edge pretty well for what they are. Then you have me, I like mine sharp. I sharpen, use, clean, & store correctly for maximum life. I think Cutco is limited in usefulness. In my house they would be relegated to deboning meat, and camping (where my good knives don't go). |
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Posted: 5/4/2020 9:40:11 AM EDT
[#20]
Quote HistoryOriginally Posted By Zhukov: I don't mean to be condescending, but I honestly don't know what you would do with a knife where you would chip the edge. Drop it on the tile floor like I did. I can re-profile and resharpen myself though. |
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Posted: 5/4/2020 10:26:29 AM EDT
[#21]
Quote HistoryQuoted: Drop it on the tile floor like I did. I can re-profile and resharpen myself though. Oh yeah. That would do it. 
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Posted: 5/4/2020 10:53:24 AM EDT
[#22]
Quote HistoryQuoted: Drop it on the tile floor like I did. I can re-profile and resharpen myself though. It happens and I don't fault the knife. When I was a meat cutter we used the typical commercial soft steel knives. We would have to steel them every primal and still do a proper sharpening every few days. They never cut great but could take a beating. I'd never use them at home and never use Shuns in the shop. |
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