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idc69idc t1_j8iqgwm wrote

Reply to comment by ConfusedNegi in Best set of chef knives ? by MatineHen

Near Tualatin is Carter knives (Hillsboro, iirc). Handmade right there. Shuns can be had anywhere and sharpened anywhere for $5 or less (if unable to at home). I'm a professional chef, and I stay away from VG10 steel. I've had microchips in my Shuns, and I've seen many coworkers' be "tipped" easily. They were popular in upscale kitchens 10-15 years ago, but that was before specialty kitchen knife shops started opening in the states. Shun's heat treat is brittle. My favorite right now for everyday use is my Ashi Ginga 240mm gyuto. Check out Portland Knife House to see the whole world of kitchen knives.

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ConfusedNegi t1_j8isdcd wrote

I’m not from that area, but good to know. I’ve had my shun for a little over a decade and have had micro chipping, but sharpen them out fairly easily myself.

Just thought the op was newer and wouldn’t sharpen themselves. Sharpening is the best way to get performance out of knife, but most “professional sharpeners” in my area use a belt grinder and I can’t be sure about others. I also know shun offers free mail in sharpening, but the shipping costs make it less desirable.

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vickeryj t1_j8isret wrote

I’ve had two, both chipped and tipped within a few years. I think I’m too rough on my knives for them to be a good fit for me. They still work well, but I rarely pick them up because I’m scared I’ll damage them further.

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