Originally Posted by lchelak
D'oh! I had a feeling this would be the answer. Thank you all so so much. I think I'll play dumb at W&S and learn my lesson for good. (The squash were promptly thrown out along with everything on my board). One problem is that this is a gift. Should I approach the giver about a receipt or would that not be a problem in terms of anyone's experience with W&S. The coupon will be in her name (she's an employee of the greater corporation and good friend).
I also do have a 20% off special coupon for the store. I'm thinking I'll happily invest some of my own cash into an addition knife. This was a superbly generous gift to start.
Boar_d_laze, I've been careful to hone my knife a few times a week, and even took a class on how to do it. I have a shun sharpener as well, which I seemingly had to buy but know I'll need only once or twice a year.
I plan on spending $800 or so this weekend at the store thanks to this coupon for various Christmas gifts. Make the purchases and bring the knife when I do with sad puppy eyes (they're real!)? I was also thinking of buying this identical broken knife (Fuji) for my mother this weekend (along with a stern instruction an anti-squash set of rules), so there's that as well.
Should I definitely get a wood board? This OXO model seemed high grade enough?
I suppose a second knife might be nice, but another Chef's might be overkill at this stage for me (and my budget). Should I shoot for a Santoku or pairing knife of some sort? I know this might sound creepy, but I just love sharp knives but feel like I have no direction. I really loved this one. I have a pair of "crappy" knives in a set that I use for place settings, and rough stuff so I can use that in the future for these evil squash.
Thank you much!
I was kind of afraid of this...
I can't speak to whether or not you can or should approach your friend about a receipt, that depends on the nature of your friendship. However WS, as customer oriented as it is, might be willing to accept the knife for exchange without a receipt. Start with a phone call.
I'm no fan of Shun, in fact something of the reverse -- and we can discuss that if you like. But this isn't about me, it's about you, and you seemed to like the knife quite a bit until it failed. So, the best thing to do right off the bat might well be to replace it and hold of on a negative disquisition concerning all things Shun. Your friend would surely assist with that -- and once you've got the receipt in your hand other options open.
Unless you like Wusthof (which are good knives if you like the type), the chef knife selection at WS isn't very good. From a practical standpoint, the best of their poor lot are probably Masahiro.
I don't know what to tell you about a gift for Mom other than to say that $399 on a Shun Fuji is money very poorly spent. If you tell me your budget for the gift, I can probably help you with the suggestion. Who knows? We may make Jon happy.
Do yourself a favor and read Steeling Away. I'm not suggesting that you should use the same hones or hone exactly as I do, but if you find that your technique involves harder contact, more force or more strokes than I suggest, you're doing it wrong... no matter how you were taught. My suspicion is that you developed what's called an "impact burr" -- or several of them -- with your rod, and that's part of what led to the chipping.
Your Shun's SG2 blade alloy, hardened as it is to a very hard 64ish, is not a good candidate for steeling under the best of circumstances. If you're going to true it between sharpening (you should), the safest ways would be using a very fine stone for a "touch up," or stropping it on a fine stone, or some sort of fairly smooth and hard-backed strop. But wait! There's more!!
The Shun electric sharpener (built by Edgecraft, the same folks who make Chef's Choice Electric sharpeners), could be part of the problem too. You want a fairly refined edge with a knife as brittle as a Shun, and the Shun electric makes for something a bit on the coarse side. The Chef's Choice Model 316, with its flexible wheel, "stropping" stage, is a better choice, assuming your ambitions are limited to an electric; and you can also use the stropping wheel instead of a steel. Everything considered (convenience, easy learning curve, reasonable price, doubles as the verboten hone) it might be just the thing for you... but we should probably consider everything before you fire up your credit card. In other words, let's talk.
If you cook at home a lot, and use your chef's knife extensively, you should probably be sharpening it more like once every couple of months than twice a year. I have something like a zillion chef's knives (okay, four that I use) and sharpen every three months. Sharpness is your friend.
I can't find an OXO board on the WS website. The best bang for the buck at WS are probably the Boos Edge-Grain Maple Cutting Boards, and the Acacia Cutting Board. If possible, don't buy any rectangle smaller than 20" x 14", and don't buy anything other than wood (no bamboo!).
Hope this helps,