Originally Posted by otc
I'm not sure you understand quite what the grand tour at alinea involves
that being said, he probably will get a lot of dinners so you have a point there. I'm just not sure on the shun vs other lesser knives...how many professional chefs actually use something like that in their day to day?
Count me in the reading comprehension problem group.
I think someone mentioned the Shun elite will hold its edge much longer than some competitors. While true, keep in mind it will also take a lot more effort to get an edge back. I just have the Shun classic for work and sometimes I'm envious of the easily-sharpened Forschners or Messers that other have. Like the above poster said, you might need to think about whether you want to subject it to the abuse of a professional kitchen. Seems like way too beautiful a knife for that. If you get busy, drop it, break the tip, or it gets jacked by another jealous line cook, I would be pretty upset. Sorry, didnt mean to get into a discussion of one knife over another.
I can't change my vote, but I think I changed my mind! Do the Grand tour and blog it with photos for us! Yeah, i'm self-centered like that. Who cares whats best for Kyle anyways?!