Originally Posted by Headlands
Hi all, this is my first time posting in the great forums here.
I have a set of Shun Classics, and the 8" chef's knife has chipped after about one and half years of moderate use, as many have noted here.
Chipping, more often than not, is caused by two things: 1) improper sharpening; or 2) a cutting surface other than wood or "soft plastic." Glass, metal, stone, hard plastic cutting surface are a definite no go with knives like yours (or any decent knife, for that matter).
Unless there is a defect in the metal used to make the blade, one or both of these is likely the culprit.
Typically, the blades are made of good steel with good hardness. However, there is a trade off between hardness and flexibility. A hard blade will keep its edge longer, but, it has less flexibility and can be brittle. Over sharpening or chopping on surface other than wood can cause chipping. Even a hardwood surface can chip one of these blades if the blade is used improperly. But, that's usually due to operator error (i.e. chopping too hard) or the blade was not properly sharpened (the edge was too fine and the metal breaks off).
I agree with MillionsKnives that the chipping is likely a minor repair. Shun should have resources that can guide you in the learning process of sharpening your knives. There is likely some good info that can be found with a quick internet search. But, I would not recommend that you practice knife sharpening on your expensive knives. Even pro chefs send their blades out to be professionally sharpened. Its one of the factors that must be considered when upgrading into the "super knife" category.
However, none of this really solves the problem of how you are going to fix your chipped blade. More than likely, there is a professional blade sharpener near you. Assuming they are reputable, and not some dude with a grinder working out of his garage, they should be able to repair your knife and sharpen it, if needs be.
Sharpening your own high end knives takes practice and skill and more importantly, time. If you are unable to devote yourself to all three of these requirements, I would encourage you to find a good, reputable professional and send your knives out to be professionally sharpened about once a year.
Good luck and once again, Welcome to Chef Talk.