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Anyone else have a problem with breaking knives?

post #1 of 29
5/8/07 at 8:16pm
Thread Starter 
I've dropped my Kershaw Shuns on two occasions, and each time, the tip has broken-off. I can't say this has ever been a problem for me before. Are the alloys they use really that brittle? I love how they cut and how they look, but I'm not so sure i'd re-purchase at this point... My 8" chef's knife is still intact, but the utility and paring knife are now broken. It's not the end of the world, but it's pretty annoying.
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post #2 of 29
5/8/07 at 8:27pm
Stop dropping knives.
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post #3 of 29
5/8/07 at 8:28pm
you need better knife skills. i have never broken a knife. also, 8" chefs knives are for girls. get something at least 10" to get the job done right. who the heck drops their knives?
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post #4 of 29
5/8/07 at 8:44pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
you need better knife skills. i have never broken a knife. also, 8" chefs knives are for girls. get something at least 10" to get the job done right.

who the heck drops their knives?

Heh I didn't drop them while using them. They just got knocked off the counter, in both cases because it was crowded (haven't purchased a work table yet). =/
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post #5 of 29
5/8/07 at 8:56pm
Are you junking the knives after the tip breaks off?? Just have them reground. They'll be 1/4 in shorter but should be the same as before. More importantly, get a pair of steel toed boots.


To echo the above poster, who the hell drops kitchen knives lol you know that when you realize they are falling you scream and jump like a girl

MrR
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post #6 of 29
5/8/07 at 10:54pm
You need padded floors in your kitchen.
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post #7 of 29
5/8/07 at 10:54pm
The short explanation: Japanese knives are brittle and not forgiving of careless handling. The long explanation: Japanese western style knives are ground more thinly which makes them sharper but requires carefull handling to avoid damage. Japanese knives are also made from harder steel alloys which retain edge sharpness longer but again require care in use to avoid damage. The mainline Shuns are made from VG-10 steel that is normally hardened to 59-61 RC which is considerably harder than the popular german knives. If you tend to drop you knives a lot, perhaps you need to get a Wusthoff or Messermeister for everyday tasks and save you Shun for special occasions. P.S. Whatever you do, do not get a ceramic knive as they shatter into little pieces when dropped.
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post #8 of 29
5/9/07 at 8:05pm
Buy cheaper knives and replace more often. Or cook with food that doesn't need a sharp knife.

I've always bought mid-priced knives and have rarely had a problem. Sometimes potatoes and large onions are tricky, but you can adjust your cutting pattern if the knife starts feeling weak.
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post #9 of 29
5/9/07 at 8:08pm
Quote:
Originally Posted by Dmax View Post
The short explanation: Japanese knives are brittle and not forgiving of careless handling.

The long explanation: Japanese western style knives are ground more thinly which makes them sharper but requires carefull handling to avoid damage. Japanese knives are also made from harder steel alloys which retain edge sharpness longer but again require care in use to avoid damage.

The mainline Shuns are made from VG-10 steel that is normally hardened to 59-61 RC which is considerably harder than the popular german knives.

If you tend to drop you knives a lot, perhaps you need to get a Wusthoff or Messermeister for everyday tasks and save you Shun for special occasions.

P.S. Whatever you do, do not get a ceramic knive as they shatter into little pieces when dropped.

YES! I was going to type that out before I saw your post, Dmax. Ceramic will be the worst possible thing to do... I have not dropped my Wusthof Classic but I doubt it will break easily. I often use it to crush garlic and the thing performs like a champ.
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post #10 of 29
5/9/07 at 10:15pm
I haven't broken the tips but I have chipped the edge of my Ken Onion Shun's. As sharp as the blade is, I suspect it is not as durable as the German steel knives. Too bad, really nice balance and great function..but at that price point a shame that it nicks. I've been cooking for over 30 years and never been so disppointed given the hype. I fall back on my trusty Globals.
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post #11 of 29
5/10/07 at 3:23pm
It's because you use sissy knives. Did you break it on your creme brulee pan?
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post #12 of 29
5/16/07 at 2:51pm
Um what? I have never heard of anyone breaking knives, at least not by accident. I suggest buying cheaper knives if you have this habit of inadvertence's destroying them.
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post #13 of 29
5/16/07 at 3:49pm
May I suggest-


If you break that, you should not be cooking.

JB
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post #14 of 29
5/16/07 at 10:47pm
You SHAME your knife! Japanese ancestors weep from beond the grave!

You must blame only yourself.
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post #15 of 29
5/16/07 at 10:55pm
Quote:
Originally Posted by Tokyo Slim View Post
You SHAME your knife! Japanese ancestors weep from beond the grave!

You must blame only yourself.

We all know perfectly well what's called for in a case like this: Ritual disembowelment.

If you break your knife doing it, you have to start over again.
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