I'm a 20-something male home cook, blessed with a passion for food. Between being the son of a top-notch home cook, and spending a semester in France, I've caught the bug. I've spend hours upon hours researching what to begin my personal knife collection with, and though I may have ventured towards a Tojiro DP, I was given a Shun. I do love it. Yes, I know there may be better knives for that price, and yes, I know the Damascus pattern is fake, and I've certainly seen the complaints regarding blade geometry. I don't really care. It's my first quality knife, and it feels great in MY hand. With a decent-enough thickness, and a nice small blade angle, I certainly don't feel as though I'm missing out on too much as a young, aspring cook.
Now that I've justified myself to the powers that be, I'd like to ask some advice on how to NOT chip the edge. I am more than willing to learn proper care/usage of Japanese knives, but worried that I will miss something and mar the edge.
Cooking lots of French/Italian foods means a great deal of mirepoix, garlic, and herbs. I've read up on and practiced my knife skills a great deal over the past year, and am certainly progressing in the right direction, but I've been working with a cheap, tough, Calphalon forged Santoku.
What should/shouldn't a typical Japanese chef's knife be used for? Will I have to return to a different knife for mincing and creating pastes from garlic/ginger? What are the chances of chipping the blade when chopping some fresh rosemary -- even when gentle?
I appreciate any suggestions or tips.