Hello,
I have recently gotten married, and registered fairly mindlessly (in the midst of all the wedding errands, embarrassed to say) for Shun knives:
-7" Santoku
-6" Chef's
-6" pairing
-3.5" Vegetable
-8" bread
-Carving set
They are beautiful, but here is the problem. We have only used them for 5-6 weeks and they have gotten A LOT duller, and have developed micro-chips even with our gentle use. We stick with sawing motions, wash and dry them immediately after use and store properly.
In short, we were buying them for life, but now they seem very fragile, not to mention the sharpening.
Honestly, we are pretty disappointed, and are not sure what to do now. It is not too late to exchange, but exchange for what?
We are looking for knives for life, durable, low-maintenance (very unlike Shun it seems). We cook all our meals and everything from scratch (a mix of love for cooking and dietary restrictions).
Functionally, we are looking for similar knives to what we already have, these have been chosen with our cooking habits in mind. Also, we are pretty set on the sizes we chose; we are both small people with small hands. An 8" chefs is already too big for us. Price-wise, we are not looking to pay more.
What do we cook? Lots of vegetables - lots of chopping, slicing, pealing - soft and hard (anything from tomatoes to cabbage, and even spaghetti squash). When I cut greenery, I miss the rocking motion which is not recommended for Shun knives.
I just don't want to worry about chipping, and if we can use an electric sharpener - that would be fantastic. The Shun knives are just
Please recommend us something that would work for us.
It doesn't have to be of the same brand, we are open to mixing and matching. No preference for German or Japanese.
Thank you,
I have recently gotten married, and registered fairly mindlessly (in the midst of all the wedding errands, embarrassed to say) for Shun knives:
-7" Santoku
-6" Chef's
-6" pairing
-3.5" Vegetable
-8" bread
-Carving set
They are beautiful, but here is the problem. We have only used them for 5-6 weeks and they have gotten A LOT duller, and have developed micro-chips even with our gentle use. We stick with sawing motions, wash and dry them immediately after use and store properly.
In short, we were buying them for life, but now they seem very fragile, not to mention the sharpening.
Honestly, we are pretty disappointed, and are not sure what to do now. It is not too late to exchange, but exchange for what?
We are looking for knives for life, durable, low-maintenance (very unlike Shun it seems). We cook all our meals and everything from scratch (a mix of love for cooking and dietary restrictions).
Functionally, we are looking for similar knives to what we already have, these have been chosen with our cooking habits in mind. Also, we are pretty set on the sizes we chose; we are both small people with small hands. An 8" chefs is already too big for us. Price-wise, we are not looking to pay more.
What do we cook? Lots of vegetables - lots of chopping, slicing, pealing - soft and hard (anything from tomatoes to cabbage, and even spaghetti squash). When I cut greenery, I miss the rocking motion which is not recommended for Shun knives.
I just don't want to worry about chipping, and if we can use an electric sharpener - that would be fantastic. The Shun knives are just
Please recommend us something that would work for us.
It doesn't have to be of the same brand, we are open to mixing and matching. No preference for German or Japanese.
Thank you,