Originally Posted by jalapenocheese
I'm outside US but I can speak with Jon.
Foody, you've given me a lot to think about! I think what I want is a blade that can withstand hard vegetables and bones (?). I find with the Shun, while it has been great, it easily "chips" when used with kabocha squash or chicken bones. I cook a lot and would like to have a knife that is smooth to cut with. I've had it sharpened by a local person and I found it wasn't as great as the in-house sharpening that Shun has (I'd send it in.)
Ok, you might crucify me for this but I don't do any maintenance on my knife. I'm totally clueless on how to do this, that's why I would send it in to Shun to have it sharpened.
Do you mean you are cutting through bone, instead of around it? The Shun's not a knife I would imagine using well for bones. I'd probably get a dedicated meat cleaver or boning knife, or otherwise take a sturdier thicker knife and put a really obtuse angle on the edge.
Kabocha - thin-ish works pretty well if the edge is keen, not too acute, and you don't force or twist in the cut, or slam down on the board (especially at an angle! Edge killer/potential chip maker right there). But a big thick chopper may work here as well.
Will whoever sharpens for Shun in your area agree to also service a knife from another brand? Do you have other knives to use while waiting for your knife to be serviced?
Honestly if you've got the potential for hitting bone, I'd say use another knife, a heftier one made of a softer more forgiving steel, or a thicker knife with a conservative edge angle. Do you have any knife like this?
No interest in crucifying here, but the relatively simple reality that it's pretty dang useful and satisfying to be able to maintain your own things (likely there's no one who is more invested in the results and condition of your own stuff than you are).