/ck/ - Food & Cooking

>Wusthof:
Pros: -It's made by Nazis.
-It's made to be durable and withstand abuse.
-The blade geometry is extremely versatile and can be used in many ways, on many foods, with many kinds of cuts.
-Easier to sharpen, and you can true the edge quickly with 30 seconds on a honing steel.
Cons: -The edge will lose its bite faster than the Shun.
-Heavier knives are generally less agile to use over extended periods of time.

>Shun:
Pros: -It will hold a razor edge for longer.
-It looks purdy.
Cons: -Can be harder to sharpen.
-Rock-chopping can damage them.
-The steel is hard, but not very tough, meaning that you will have to be conscious to only slice foods gently - push or pull cuts - or else the edge can and will chip badly.
-Even though it's a Japanese blade, it's not all that lightweight.
-Much more difficult and time-consuming to re-sharpen.
-If you try running it over a honing steel, you could chip the edge even worse.

>>8541070
Either size can be very effective, but if you are at least 5'10" tall and you have the counter space, there's really no reason not to go with a slightly longer blade.

>>8457140
>That sounds ridiculous in the extreme. Are people seriously implying that a piece of wood or plastic is somehow going to "catch" and chip a metal knife? Knives are nowhere near as delicate as that implies.
Uh-huh....

i have a nice shun 8" chef knife.
it's awesome, but fuck if i would ever buy it myself (wedding gift)

well, i thought it would be safe in my knife block but alas, my wife has dumb fucking friends
it's pitted all to hell, 4-5 big fucking pits. i don't know what the fuck they tried to cut with it but i can only imagine a chopping motion through frozen bone-in meat...

i've never sharpened/repaired an edge, is it self serviceable or should i find a good service in town? i own no sharpening tools, just a honing steel.

pic not mine, but related.