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Are Shun knives really worth the price - Page 2

post #31 of 55

I have a friend who's looking to spend between $700 and $1200 to buy Shun Edo knives from WS (just got married 3 weeks ago, money & returns are burning a hole in his pocket).  I'm unsure to what degree I should encourage him to not do it and consider other options.  I know his wife just LOVES those Edo knives... but I also know he could get a similar set of MAC pro's for about 60%.

 

 

For you guys that recommend against Shun, do you feel the conversation is different, or easier, on the internet vs. in person?  How much effort do you put in to educate folks about knives and try to get them to look at other options before they buy?  A litte or a lot?

post #32 of 55
Like anything... do their eyes glaze over? Do they ask more better questions?
post #33 of 55

What Wagstaff said... +1. 

 

If they come back a second time, they're usually over the Shun hump. 

 

But as I said Shun's aren't really bad, just less good in some more or less important ways.

 

By far the most important thing about knives is sharpening.  After that skills.  Opening your mind to the idea that the knife itself is somewhat down the list is enough of a wrench that the possibility of other knives is more acceptable.  

 

If I have one important thing to say, it's about the importance of sharpening. 

 

So much about a German profile, san-mai, "faux Damascus," overpriced knife is illogical, that once logic enters, Shun lust usually wanes quickly.   But if you're trying to please your wife... 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #34 of 55

I own three Shuns. A 10 in. Classic chefs, a 10 1/2 yanagi, and a 6 1/2 in deba. I like the weight, the handles and the easy to maintain steel. I use these exclusively for more delicate work in my capacity as a sushi chef.  They hold their edge very well and I recommend them for their price range. It seems pretty close to some other brands in that price range I've experienced and owned. The Global line which is a bit less expensive( I have the standard vegetable knife) and the Masamoto which is a bit more( I have a 8 in gyoto). I spent an average of 160 on most of these and for the difference in price range we're talking 20-40 dollars give or take. I use German steel for heavier duty work ( I have the Messmeister Elite) plus some specific knives for specific jobs i.e. a cheap Chinese cleaver, a VG 10 boning knife I found in a thrift shop for 10 bucks, a Wusthof Grand Prix paring knife, an ugly plastic handled Mundial bread knife). I'm religious about their maintenance and try to only use a stone on the better steel and I'm territorial about any one one other than myself using those knives.I utilize a Stanley tool box with a lock for my kit online! I have some better carbon Japanese steel that I break out on occasion and have lust for that amazing Korin catalog of knives,too. That being said... I've seen some no name off the street prep chef use some crappy Target knife or even some wierd application like a serrated bread knife for everything they do and put chefs to shame with their speed and accuracy. Use what makes you happy and efficient.

post #35 of 55

And I definately agree with boar_d_laze. Learn to sharpen your knife, please. Invest in a water stone and a truing stone. Understand the limitations of a sharpening steel. Buy covers for your knives. Learn from someone who knows or get online for training. Establish a valid technique for your specific knife and know and respect your instrument. This will automatically put you above the crowd.

post #36 of 55
Bdl

I am looking for a western style 8" chief knive. I was considering a Shun. What brand would you recommend.

Thanks
Kevin
post #37 of 55

...

post #38 of 55

Ks take a look at just the most recent "new knife" posts to get an idea what criteria you would need to provide us here as well as recommendations.

 

Rick

post #39 of 55

Hey, BDL, etc.  I remember.  I just  sold a Macintosh MC-30 to a guy that went nuts when I agreed.  Don't blame him, he had one and now he's got them with his two horns.

Mr. Klipsch once said that what the world needs is a clean 5-Watt Amp, and with the horns, he was right.

 

By the way, you ever hear of a Burwen TNE transient noise eliminator?  I still have mine and it still works fine.  Only click and pop remover ever to actually work.

 

One knife question.  I hear all this stuff about VG-10.  Wouldn't you say that a lot depends on the heat treat?  I have a RyuSen Damascus I really like, no problems at all.  Looks good, too.

post #40 of 55
I'm looking to buy my first chefs knife or santuko I've been researching and I've used henks before and Nella but I started a new job at a resort where cooks supply there own knives and I don't want to buy a crappy knife that only lasts a few years I want a quality knife iv been looking at the reviews and YouTube videos and shun seems to be very popular if some one can help that would be awesome thanks
post #41 of 55

Shun's are nice enough but quite overpriced, especially in relation to what else is out there for equal or lesser money. The Classic series have a sick belly as well.

post #42 of 55

BDL put the Shun question in perfect perspective in his statement above.  Hattori is the way to go if you really want VG10.  Right now it seems HAP40 is the steel to go for, just in terms of steel, but little is available.  For a 240 you can get this: http://www.chefknivestogo.com/rihakn.html .

 

You're a pro, I'm sure you can tell us what you are really looking for in a knife even if you never gave it much conscious thought before..

 

 

Rick

post #43 of 55
Quote:
Originally Posted by IceMan View Post
 

My Klipsch speakers came in the day that I think they only made 6 models; Klipschorns at one end of the spectrum, Heresys at the other. I think at the same time, Polk made 3 Monitors and 1 RTA model. From there I moved to a cool speaker, the Dahlquist DQ-10. I went through a series of Speakerlab stuff; that was a lot of fun, seriously. It's an easy life when Mommy still pays for you to live. LOL. Anyway, I had a lot of different speakers. As it is now, I listen to a sweet little pair of Advent Mini/Baby speakers hooked to a matching Advent s/w. For an old man, they sound OK. 

 

 thumbnail.aspx?q=1295884490951&id=f98750e5fdfeebd7eae3e8103e6c2801

what an enjoyable thread to read. starting with the knives, and I have much to learn about them, and then into some of  my favorite speaker equipment. you guys have wonderful taste. Not much for American cars though, except Chrysler. I'm a Chrysler nut. the 300s and imperials.Had a 1952 windsor deluxe 7 years ago. I still have my Dalquist DQ tens. there the only speakers I have, except for some radio's one being a 1975 grundig concert boy.

Anyway back to knives.

"Boar_d_laze" your posts are very interesting . Loving Japanese knives as much as you do, do you still love those old carbon Sabatiers all most as much ?

 

Alex .      p.s. I would love those speakers how are they for classical music ?

I recall reading that they were very good.                                 

 


Edited by AlexB - 9/13/14 at 9:16pm
post #44 of 55

BDL is "on leave" from the group, and hopeful completing a draft of his cookbook that will please him as all of us have been happy with whatever he writes.

 

It's been about 40 years since I heard Klipsch, they were the big boxes, I believe they were primarily bought by classical enthusiasts back then.  The only negative I recall is they were very directional.  Can't recall if there were any particular spacial requirements for best sound.

 

Speaking of minis, I'm happy with the Bose boombox+satallites setups.  Self-powered, hide easily amongst the wife's nicknacks and are very non-directional.  Absolutely can't be beat for the office or typical computer desk arrangement.

 

 

Rick

post #45 of 55

Shuns are not bad knives. But if it's a matter of MAC vs Shun. I'd take a MAC ANY day. There are many other great brands that I'd choose above shun any day, too.

As far as the klipsh discussion, back in the day, amongst other systems, I've had, I used to have signed "stacked heresies".
2 heresies per channel in series but 180 degrees out of phase (top one upside down) with upgraded wiring and with better cabinet and spider damping.

 

post #46 of 55
I had these:

The La Scala

The Heresy ...

... was the first, and only for a long time, KLIPSCH speaker to use a regular woofer instead of a horn.

As far as "classical music" ... the Klipsch were, and always have been, killer for whatever they played. Extremely clean, and I would guess more efficient than anything else. The Advent Mini's that I use now are just fine. Particularly being that I live in a very small house. Also very clean, they put out nice solid sound that fills up my living room.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #47 of 55
In regards to knives ... Shun being the point of interest ... I don't think there is anything wrong with them. However ... I think you can get a lot more knife for less money if you look. I've never seen any in a pro kitchen, outside of Alton Brown's on TV. They're a well made quality product, they look very nice and do a good enough job for a home cook.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #48 of 55

I dislike the german profile of Shun Gyutos. Depending on your style of cutting, a preffered profile is an important issue at the time of choosing a chef's knife.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
Reply
post #49 of 55
Quote:
Originally Posted by IceMan View Post

... I've never seen any [Shun] in a pro kitchen, outside of Alton Brown's on TV. ...

Seriously??  Maybe somebody needs to get out a bit more.

post #50 of 55
LOL.

Seriously?? Maybe somebody needs to leave the wisecracks at home.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #51 of 55

I've seen a few Shuns in the working kitchens I've been in but only in the hands of knife nOObs.  Typically they're the first knife a guy gets when he wants something better than a Wusthof.  A Shun or a Global, they're often the gateway drug that gets you into real J-knives.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #52 of 55
Quote:
Originally Posted by BrianShaw View Post
 

Seriously??  Maybe somebody needs to get out a bit more.

It has been called to my attention that I "called someone out" in this message.  I apologize if it was taken that way.

 

Let me expand and be more clear.  My experience does not support the implication that Shun knives are not used in professional kitchens.  While others may not have ever seen one in use; I have... that was my intended message but it was not very well stated.  Whether they are common or a rarity I can't say, but I can say that I've seen them used by very experienced chefs and cooks in professional kitchens.

 

Shun kives, also, are often seen on the various TV cooking shows being used by professionals of all calibers.  Is Jacque Pepin a knife-noob or is he a Shun huckster (slang for salesman)... IDK, but I'd hesitate to think that he is either.  Sure, that is not a working restaurant kitchen... I know that.  There are many others who can be named who come from a restaurant kitchen to teach, demonstrate, or compete on those shows and use Shun knives.  Are they all knife-noobs... IDK that either.  But I see Shun as often as I see "real J-knives".

 

This is just my experience and that's all I'm sharing.  Feel free to agree or disagree; I welcome either option.

 

And I do agree that they are sometimes a gateway to OTHER J-knives.  Peace to all!  :)


Edited by BrianShaw - 9/16/14 at 11:42am
post #53 of 55
I've seen a few from serious chefs who'd used them if it were Goldhamsters. So imagine the damage. But I never found them particulary difficult to sharpen. Just thought their owners would have been better served with a slightly less hardened steel, and some good instructions.
post #54 of 55
Quote:
Originally Posted by racineboxer View Post
 

I have a friend who's looking to spend between $700 and $1200 to buy Shun Edo knives from WS (just got married 3 weeks ago, money & returns are burning a hole in his pocket).  I'm unsure to what degree I should encourage him to not do it and consider other options.  I know his wife just LOVES those Edo knives... but I also know he could get a similar set of MAC pro's for about 60%.

 

 

For you guys that recommend against Shun, do you feel the conversation is different, or easier, on the internet vs. in person?  How much effort do you put in to educate folks about knives and try to get them to look at other options before they buy?  A litte or a lot?


if his wife love it he must buy it ,a happy wife is more important than a very good knife.Shun is not a bad knife just too expensive.

post #55 of 55

Truer words have never been written/spoken, Robertoo!

 

And not to beat a dead horse (because he's not dead, just feeling a bit ill)...

 

I saw this guy using Shun knives.  http://en.wikipedia.org/wiki/Paul_Bartolotta  Not the kind of guy I'd consider a "home cook" or a knife nOOb.  :)

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