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The Pro S is the same series I've got. Can't go wrong with a classic. (Well, as long as you like how they feel in your hand.)
STYLE. COMMUNITY. GREAT CLOTHING.
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I do use an electric, from Chef's Choice. I never quite mastered the stone. Took me long enough to get the hang of the steel.
I don't know about Shun specifically, but Japanese knives (and chisels and saws) tend to have much harder steel than Western ones. This leads to long edge life, which some people love, but it also makes them much more prone to chipping. It's for this very reason I don't own any ceramic knives: I don't mind sharpening occasionally, and I take care of my cutlery. When I was a line chef, I learned quickly that I had no alternative (two missing fingertip taught me that). Japanese knives cannot generally do things like hack through bone, which Western knives can (and I do all the time with poultry) due to this brittleness. As for sharpness: like I said, all steels can be made equally sharp, and by the same methods. Heck, bronze can be made as sharp as steel...it just doesn't stay that way.
Yes, and this brings me back around to my point on two subjects. First, Japanese knives are extremely hard. But that makes them prone to chipping, and sharpening them is a serious pain **********. They either have to be machine-ground (like surgical stainless) or specialized stones need to be used. Also, I would contend that while in theory they are sharper, in practice there is no noticable difference. It's like the difference between a 400hp engine and a 405hp one. I've used plenty of Japanese knives (friends' and other cook's knives), and sure they cut nicely, but so do any other well-sharpened and well-honed knives. When I can shave my arm with no effort, how much sharper do I need it to be?
Yes, and this brings me back around to my point on two subjects. First, Japanese knives are extremely hard. But that makes them prone to chipping, and sharpening them is a serious pain **********. They either have to be machine-ground (like surgical stainless) or specialized stones need to be used. Also, I would contend that while in theory they are sharper, in practice there is no noticable difference. It's like the difference between a 400hp engine and a 405hp one. I've used plenty of Japanese knives (friends' and other cook's knives), and sure they cut nicely, but so do any other well-sharpened and well-honed knives. When I can shave my arm with no effort, how much sharper do I need it to be?
"Surgical stainless" is a meaningless marketing term.
I don't think you understood my point. While you are correct in theory, the practical effect is so slight that it's virtually nonexistent. And yes, I've used several Japanese knives many, many times, in both professional and home settings. Therefore, I wouldn't use this as a reason someone should choose Japanese knive. On the other hand, the different feel of Japanese knives would be a reason to use them.Unless you reprofiled your Henckels to narrow the cutting edge a similary sharpened typical japanese knife will cut with less effort due to a thinner, more acute edge geometry. I do respect that for some people the trade-off in edge durability may not be worth the extra cutting power. I heard of people shaving with an axe, I would prefer to shave with a straight razor or a DE.
Okay, I've been reading this and a thread on another board, and I'm hankering after a Japanese knife - well, I have been for a while now. My Forschners do a fine job and I am very fond of them, but I'm also looking at a Tojiro that's not a whole lot more expensive. Would I be making a mistake in going to a Japanese knife or two? Worth the hassle? Stick with the Forschners? What say you?
Okay, I've been reading this and a thread on another board, and I'm hankering after a Japanese knife - well, I have been for a while now. My Forschners do a fine job and I am very fond of them, but I'm also looking at a Tojiro that's not a whole lot more expensive. Would I be making a mistake in going to a Japanese knife or two? Worth the hassle? Stick with the Forschners?
The question you have to ask is "Why do you want one?" As you doubtless know, a Japanese knife is not going to revolutionize your cooking experience if stepping up from decent German knives that are well-maintained. If you like knives and appreciate the effort and craft embedded in a handmade knife and place value on those aspects, then you have a good reason to purchase one.
Why would it be a mistake? If you have any friends who have some Japanese knives, see if you can borrow one or two, or maybe just go to their places and use them a bit. See if you like the feel of them. If you do, then get some.