Knife opinion

Lefty

Lefty

Yank
Disclaimer, I am just a cook. I kind of like the idea of the comfort of a lefty blade.

http://www.chefsresource.com/kershaw-shun-left-handed.html

This stunningly beautiful line of kitchen cutlery by Kershaw features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.
VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon stainless steel on each side, producing a rust-free Damascus style
VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon and Vanadium
VG-10 holds an incredibly sharp edge longer for easier edge maintenance
Black PakkaWood handles specifically designed for premium applications
Stainless Steel bolsters and end caps for beauty and durability


Sounds pretty good, but I would like to know what you guys think.
 
OK I have several of the Shun Classic line, 10" Chef's, 9" Bread and 3.5" paring all 3 I consider excellent. I also have a 4" nakiri and 4" deba I got as a gift that I don't use often at all. I sometimes use the nakiri if I want to shave a clove of garlic or a shallot and the deba I use for de-veining shrimp. I also have owned their cleaver which I found a little small for my needs but my daughter in law (gave to her as a gift) loves it. As for the damascus it is basically cladding only and very thin like the Hattori line. As for it helping with food not sticking I seriously doubt it has much effect.

As for left and right handed it is same blade as the classic line has 50/50 bevels with just the D shaped handle left and right. However other lines like the Pro line are single beveled knives so they really are left and right. My wife is a south paw and loves the feel of the handles and mine are all right handed, go figure.
 
Do you really believe that kershaw knives are good knives?
I just figured that it was probably good enough for someone like me.
Further, do all tinkers know how to sharpen left-handed knives?
I assume from previous threads that it would need to be sharpened.
 
PieSusan said:
Do you really believe that kershaw knives are good knives?
I just figured that it was probably good enough for someone like me.
Further, do all tinkers know how to sharpen left-handed knives?
I assume from previous threads that it would need to be sharpened.
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Kershaw Shuns are just fine as long as you stick to the Classics line. The rest are gimmicky.

Sharpening a left handed knife is just as easy as sharpening a right handed knife.

Shuns are adequately sharpened and the bevels are set at the factory at 16 degrees per side, same as the Shun electric sharpener. Use them as they come straight from the box. They are designed for the Western market so don't have the quirks that most Japanese knives have.
 
PieSusan said:
Thanks, Buzz. I was looking at the Pro and Pro 2 series. They do get pricey.
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"Shun Pro is kitchen cutlery for the ultimate knife connoisseur. It features the professional Japanese chef's a one-sided, beveled edge with a hollow-ground back. The single bevel design means and incredibly sharp edge that's easy to maintain. Further, the hollow-ground back creates an air pocket between the blade and the food being cut. The result is less sticking to the blade and less friction damage to the food."

1. You would pay more for the exact same steel.

2. The "Naikiri" they advertise is actually an Usuba, a single purpose knife for making ultra thin slices.

3. That bit above about easy maintenance couldn't be further from the truth. Before you can even think about sharpening the bevel, the entire back side must be flattened to ensure that the upcoming bevel will align perfectly.

Susan, there is a lot about J knives that aren't spelled out to the Western audience. Unless you know someone who both understands J's and can sharpen these for you don't even consider it. I can give you many references for excellent and less expensive knives which will out cut a Shun with their eyes closed.

Like I said in the last post - Shun Classic line only. They are very, very good knives and you need not look further. They are available at any quality kitchen supply or large department store.
 
Edit to #3 above. By flattening the back I do not mean to get rid of the concave portion. It refers to the circumference.
 
Yes, I took notice of them when Alton Brown started hawking them. I just never got the chance to ask Andy about them. He would ask me about baking questions and I would ask him all my cooking questions. Usually, that meant that I would bake for him. He had paws for mitts.

I think this board is making me add to my wish list. Besides an old n50 hobart, I now want a new knife. Hmmmm. I have already bought a clay pot for bread baking and the requisite suede mitts. I found the copper bowl of my dreams. I think membership here is starting to cost me. lol

See where my love of baking takes me?!!!! My dad use to tease me that I would be harvesting wheat and milling it next. lol
 
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The Classics which I own a few of are great knives for a fair price the Pro and Pro 2 lines a bit more of a challange to sharpen as well as a different type edge, single bevel. For a home cook or a Western cook I highly suggest people stick to the Classic line. Here is where I get a few knives and more kitchen ware such as pots and pans. They also are free shipping on all orders over a $49.95, they are fast too.

http://www.cutleryandmore.com/details.asp?SKU=9632
 
buzzard767 said:
Susan, there is a lot about J knives that aren't spelled out to the Western audience. Unless you know someone who both understands J's and can sharpen these for you don't even consider it. I can give you many references for excellent and less expensive knives which will out cut a Shun with their eyes closed.

Like I said in the last post - Shun Classic line only. They are very, very good knives and you need not look further. They are available at any quality kitchen supply or large department store.
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(my emphasis)

I am listening and paying full attention. What other knives do you believe would suit my purpose? Maybe Lefty will get something out of it, too. Thank you!
 
PieSusan said:
(my emphasis)

I am listening and paying full attention. What other knives do you believe would suit my purpose? Maybe Lefty will get something out of it, too. Thank you!
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Lefty's original question concerned the thoughts of others about left handed Shun knives. In short, we like them. The blades are the same as right handed. Only the handles are different. JoeC mentions that they are "D" shaped and that is the correct terminology. Actually, the center of the rounded portion of the D is more pointy. That portion is on the left side for lefties, and vice versa.

Susan, the reason there other knives that can cut better per dollar invested is a combination of more acute edge bevels and maybe better steel. Let me qualify that by say the Shun VG-10 is excellent and is used by scads of Japanese manufacturers. It sharpens well and holds an edge well. As I stated earlier, Shun markets an electric sharpener to match the edge angle and that is why I recommend them unless you're you're willing to learn how to sharpen by hand. There is a learning curve but I guarantee you can get a fairly good edge the first time you try. It won't be pretty but it will cut. :mrgreen: That's why we always want you to use your old beater knives for practice so you don't scratch up the sides of your pretty new Shuns.

There are J knives you can buy that have edges more like 10 degrees per side as opposed to Shun's 16. They are automatically better cutters. The downside is that most are carbon steel and require additional care. Not saying there aren't a lot of Japanese stainless steels. There are. Most of the better steels in Japan are made by Hitachi Metals and aren't usually available to Western manufacturers. I'm wandering. Bottom line is that you can buy $50 - $100 J knives that will cut like nothing else but you have to do the work. With Shuns you can take the easy way out with their sharpener or make them even better by sharpening them free hand. The fit & finish on Shuns is top quality. Remember, they're designed to be sold in the US and the customer demands it.
 
Thank.gif
 
And Lefty, you might be able to find folks who sharpen in your area that are recommended by folks an Chowhound unless you prefer to sharpen your own. I did a search and found one in my area.
 
I am going to do my own sharpening. I have a friend that is teaching me. His work is scary. :ohmy: I have worked with him at my job for 16 years and he is one of the nicest guys I know.
 
PieSusan said:
And Lefty, you might be able to find folks who sharpen in your area that are recommended by folks an Chowhound unless you prefer to sharpen your own. I did a search and found one in my area.
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What sort of equipment does your new sharpener guy use? If it's an electric stone grinder, kiss your new knives goodbye. If he uses an electric belt grinder and knows Japanese knives you should be okay. If he uses stones, you're probably in luck. In any case, if he screws them up, here's where to send them. JKS

Buzz
 
Lefty you might want to invest into some good old water stones especially if you are doing Japanese knives. The Gatco Sharpening system might be great for the softer pocket knife but I really have doubts about it with really hard steels from HRC 59 and up. Now I've never used it nor even seen it but even my old Arkansas stones can't to jack with my Japanese knives even the softer ones unless I want to spend a lot of time grinding on them.
 
joec said:
Lefty you might want to invest into some good old water stones especially if you are doing Japanese knives. The Gatco Sharpening system might be great for the softer pocket knife but I really have doubts about it with really hard steels from HRC 59 and up. Now I've never used it nor even seen it but even my old Arkansas stones can't to jack with my Japanese knives even the softer ones unless I want to spend a lot of time grinding on them.
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Thanks Joe.
 
buzzard767 said:
What sort of equipment does your new sharpener guy use? If it's an electric stone grinder, kiss your new knives goodbye. If he uses an electric belt grinder and knows Japanese knives you should be okay. If he uses stones, you're probably in luck. In any case, if he screws them up, here's where to send them. JKS

Buzz
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I came home and woot, I have messages that the knives are on their way already! Joec already gave me the name of the place where you send your knives Buzz and I decided to follow his advice. No need for me to ruin them even though they are not too terribly expensive. I believe the two cost me about $117 with tax, shipping and handling. I think Andy would be pleased with the choices. I'd like to think that he is smiling right now.
Thanks!
 
PieSusan said:
I came home and woot, I have messages that the knives are on their way already! Joec already gave me the name of the place where you send your knives Buzz and I decided to follow his advice. No need for me to ruin them even though they are not too terribly expensive. I believe the two cost me about $117 with tax, shipping and handling. I think Andy would be pleased with the choices. I'd like to think that he is smiling right now.
Thanks!
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Oh good. If Joe's recommendation was the same as mine you can also find this ceramic hone there. It is the only thing you need to keep your edges going in between sharpenings. As a home cook you'll probably be able to go a year before the edges need to be redone.
 
buzzard767 said:
Oh good. If Joe's recommendation was the same as mine you can also find this ceramic hone there. It is the only thing you need to keep your edges going in between sharpenings. As a home cook you'll probably be able to go a year before the edges need to be redone.
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I have a ceramic hone, too, thanks to your recommendation at that other place. It is far superior to the diamond one I had before.
 
Are you forgetting that I am a mollydooker? I am afraid to sharpen a knife. I will ruin it or worse, cut myself. I know my limitations, I will pay someone that is ok.
 
PieSusan said:
Are you forgetting that I am a mollydooker? I am afraid to sharpen a knife. I will ruin it or worse, cut myself. I know my limitations, I will pay someone that is ok.
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A ceramic hone does not sharpen. True sharpening involves removing metal behind the edge as well as creating the edge itself. A hone touches up the edge. It's simple and foolproof.
 
My new Tojiro-DP Gyutou should arrive tomorrow! I think that I shall be making myself some soup to test it out!
 
That was pretty fast from Korin's and I'm sure your Pro M is in customs in Chicago by now too.
 
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