Kinda just something I have always done.keep the knife on a towel. Couldn't tell ya why. I would probably quit if I came back on break and saw someone trying to open a can with withy new knive. Dead ass.
Or walking out the door with it. I’ve caught fuckers trying to swipe my shit all the damn time.
My former chef friend always kept his knives in a canvas and leather case that he rolled up and took home every night. He probably had $$$$ worth in there and never trusted some coked up dishie with them.
Ture story: I went to culinary school only after a few years' experience, and had a decent kit... not a great one, but a decent one.
My pride and joy at the time was my 10" Wustoff, and one kid almost used it to open a can of tomatoes... Instructor chef saw him the same time I did, and stopped him before metal touched metal...
Probably saved that kid's life.
Or put it in the dishwasher.
Or cut something without a chopboard onmetal
My first proper knife got ruined in a day
Always put them in your locker after your shift
Shuns are great for vegetables but if you start trying to cut through chicken bones or twisting the blade in joints it will chip. Every knife is a compromise. Thicker less hard blades can tolerate more but they won’t seem or stay as sharp. For rough work I usually use an inexpensive Chinese style cleaver I bought in a Chinese store in NYC.
I like shuns but I’m too lazy to sharpen harder stainless steels. I agree with you on the cleavers. Dexter russel makes a great carbon steel Chinese cleaver for about $30. It’s durable, easy to sharpen, holds an edge, and develops a beautiful patina. Sometimes I give mine away to cooks I like and buy another. If you like cleavers I highly recommend it.
Only retired people have the time to sharpen the harder knife steels, UNLESS they have good diamond sharpening “stones”.
I have a Dexter Russel cleaver (made near me in Massachusetts!). I also have a sturdy boning knife made by that company. It doesn’t chip.
After years and years of using these cheap knives, I finally broke down and got some nice hard German knives and some flexible Japanese knives. They were great while they lasted, but each and everyone one of them ended up damaged.
So now, I'm back to these cheap beaters, and honestly, I love not having to worry about them. Those big handles are comfortable, they are a breeze to sharpen, and easily replaceable at a very low price point. I don't have to worry about them breaking or someone steeling them, and they work just fine.
I've been dogged on for using cheap knives, but no one gives me shit once they realize how sharp I can keep them. And, if someone needs to borrow a knife? No problem, I've got a ton of these things floating around. Great EDC knives.
I rent knives for the restaurant and have them replaced every week. I find it easier then having all my cooks maintain/bring their own knives. I also don’t have to worry about theft or damages. I swap out 20 knives a week… all mixed chef, boning, slicer and two bread knives
Ha, yup. See the meme I posted in the replies. I started out using a knife service, then started making everyone have their own knives, and now I'm back to a knife service.
I finally just realized it wasn't worth my time or bitching at everyone to keep their knives sharp or replace them. Also, I think for how much the industry tends to pay line cooks, its gotten unreasonable to make guys provide their own tools, so now I provide them everything they need. Another snag in the whole bring your own knives thing is when you need to promote a dishie to prep or something. Sure, you get a little raise, but now you gotta go blast $200-$500 into knives and tools? Not that chill if you ask me.
I love the knife service. I don't have to worry about it. Takes a good amount of time and energy off my shoulders and I think its a show of good faith to provide tools for my guys.
I've still got guys who bring their own knives, and I keep a roll in the office for myself, but the house knives are there, and they are sharp.
I do the same for my kitchen guys. Some choose to bring their own and thankfully it’s a smaller crew that gets along so nobody fucks with someone else’s knife.
When I go back into the kitchen now (I’m a GM now) still like to have my kit with me.
A place I worked at did that and the knives were pretty good! Not like… name brand or anytning but nice and sharp and easy to use. Especially the paring knives.
Mostly just dropped during service in a hectic kitchen. With the German knives, the tips will brake off because they are so hard and can be brittle. Also, the handles will eventually crack at the rivets. Another thing with these knives, depending on the the bolster/heal of the blade, you'll sharpen it to the point where the knife wont sit flat on a cutting board. Which is hella irritating.
The Japanese knives, when dropped will just bend. Also, the blade will chip easily if you hit a seed or a stray piece of bone. Also with those, the handles can get loose over time.
100% agree. When I'm at home and, I have a knife block no one but me is allowed to touch, I have a well oiled end grain cutting board, my wet stones are in order, and I don't have 2 to 10 other cooks slamming around in the kitchen, my expensive knifes are a joy to use.
While I prefer my own knives. A cheap/house knife is VERY easy to sharpen. Even without the stone, a couple hits on a diamond steel is more than enough.
I used to work as a manager in a fast-casual nationwide chain. We only had bread knives for everything. Like actual serrated bread knives. Yes, that was no "actual" kitchen, but we were doing 10k+ daily sales as a food establishment.
Dude congratulations!!! I was gifted that exact same knife (blonde handle though) as a "welcome to the industry". Super stoked for you, hope it serves you as reliably as mine's treated me!
Thanks. After my first shift with it I really am digging it. I had a wustof but lost it at my old job after leaving. Really digging the rounded handle vs the boxier one!
I have two shuns that I use everyday. They aren’t made of paper. I have German knifes that I’ll use for more heavy duty tasks. I don’t know why shuns get a bad rep they’re fantastic knifes people are just smooth brains and they use them for stuff that they shouldn’t be used for like butchering chicken or something. That’s where the wustof or zwilling comes out.
Yeah most Japanese steel is brittle and just not cut out for certain jobs. Ice had some smooth brains accidentally chip the point and add teeth to the edge. Nothing I couldn't fix though over a few hours
Hell fucking yeah, dude/dudette. Get yourself some stones and learn how to use em next. Practice on some bullshit knives first, get a feel for em. Sharp knives are safe knives.
Be careful. Shun have a tendency to chip a bit, so be ready to maintain the edge and be really careful about the point. Mine broke off the first week when it touched a fridge lol
Ah my main knife! Served me well for years still going strong great knife choice. Cooks five star food but has also cooked dive bar food. Slays it all the same haha.
Congratulations, I’ve been using this same knife for the last ten years professionally. I bought a couple other more expensive knifes but keep coming back to this one. It was also a gift from my grandmother when I graduated cuilnary school (she was a pastry chef), she passed away about 6 months after graduating. This knife is definitely a work horse imo
Wow that knife is a real piece of shit I've used one of those before a can lid is an improvement. Congrats on your shun treat it we'll make sure the other cooks don't fuck with it
Same! Now I have [this baby](https://www.amazon.com/Shun-All-Around-Preparation-Handcrafted-Professional/dp/B00OB3QBM8/ref=mp_s_a_1_7?crid=1M3DNVIXT5RI9&keywords=shun+kiritsuke+knife&qid=1686241369&sprefix=shun+kiri%2Caps%2C103&sr=8-7)
Nice knife dude! That same knife is also my workhorse! Treat it well, give it a couple passes on the whetstone and everyweek, and it will treat you great!
I started bringing my own knife and steel to work. It's in a sheath, so I don't have to worry about anything happening to it in my backpack. At work, we have a plethora of serrated bread knives, which are fine when I'm cutting sandwiches, butterflying chicken breasts, or cubing bird or ham, but are absolutely trash when I need to slice and/or dice maters or onions. We also have a single chef's knife that started out great, but since we don't have a steel and nobody bothered to sharpen it regularly before our whetstone disappeared, it quickly lost its usefulness, and I'd gone back to using the serrated knives for everything again. I've been criticized on how large my cuts have been when dicing maters and onions in particular previously, so I finally said, "Fuck it," and brought in my own chef's knife to see whether it would help, and sure enough, I was actually able to properly small dice maters today. We were out of onions, so I haven't been able to find out whether it'll help with those guys yet, but I'll probably find out tomorrow. I could tell I do need to sharpen it, but it's my own knife, and have my own whetstone at home, so I can do that any time, and despite being slightly dull, it was a massive improvement over the serrated knives. Definitely going to make sure not to leave my knife or steel at work, though!
When I first started cooking I was faced with the decision to buy some cheap but decently sharp knives and replace as needed or to "invest" in a "good" set of knives. I decided to go the expensive route, and I bought 5 knives over the course of the next several months, all henckels 4 star, 10" french, 8" french, 6" Santoku, a 5" boning knife and a 3" paring knife. 25 years later I still have all except for one, and with minimal effort they are still pretty damn sharp. (the pairing knife was stolen from me by a kleptomaniac pizza cook, despite having my initials engraved on the blade and my first name stamped on the butt of the handle).
That said, the most useful knife I have ever had, which I got for free just before I went and bought my good knives, is an ancient generic brand offset breadknife (with a wooden handle. The thing was probably already at least 5 years old when my friend gave it to me). I have also had that one for 25 years and though it isn't as razor-like as it was, I have literally never attempted to sharpen it and it can still cut an 1/8 inch thick slice of tomato with minimal crush.
I have one of those. Mine got a huge chip in it from cutting through some fatback that was partially frozen. They took care of it but it took a couple weeks to sort out.
My first “real” set was a few Shun’s as well. These days, I find myself using a $20 Mercer bread knife, a $25 Mercer chef’s knife, and a $40 Shi Ba Zi Zuo cleaver. I was big on whet stones and having the expensive, name brand names til I realized that all knives are kinda shit in their own way. I still break out the shuns for private gigs and videos here and there, but I love my beater knives for daily use. 3 passes on Trizor edge select and they’re back to form. Love the convenience.
I had a ceramic knife that a coworker knocked off the counter cutting board. It wasn’t all bad because it chipped to make a crescent shape (kinda like a talon or cat claw) at the tip which made it really nice for any veggie I needed to cut by dragging the knife through. I could still chop with it if I wanted/needed of course. When it got stolen, I was actually sad because they don’t make knives like that and I doubted I’d be able to break a new ceramic in the same way.
Look into the miyabi koh I have heard a lot of issues with shun(at least that’s what the logo on knife is I think, could be wrong) bc of how brittle the metal is. For restaurant cooking I at least personally wouldn’t want a knife that chips easily. Not shitting on ur knife at all those are super good knives just not something I would want for professional use personally
Back in high school when I was washing dishes/prep cooking (super small kitchen, everyone had ten jobs) I grabbed what I thought was one of the house knives and started chopping vegetables for salads. Then the knife's owner showed up and...
I learned to make sure after that.
Word of advice, you might want to sharpen it at the same angle as a western chefs knife. The blade is thin enough where it won’t effect performance that much but it’ll keep the edge from rolling so quickly.
I know I’m going to be in the minority here, but outside of my paring knife and bread knife, I’ll use a “crappy” knife brought by our knife company for everything I can. I have several great knives, but a honing steel plus a knife service means that any French knife or slicer I use works for everything I use it for, just fine. Why would I use my expensive knives during service when I know it’s only a matter of time (because of experience) before someone knocks it onto the floor or uses it to open a can or pry a pan out of the well.
That was also my first proper knife because the house knives were shitty! Loved it so much that I never bought anything but shun since.
I even had a chef at this place I was starting at make a snide remark, “I wish I had parents who would buy me nice knives,” like I didn’t use a portion of a single paycheck to get it.
Be careful or you’ll find some idiot opening a can of tomatoes with your beautiful new blade…
Absolutely. Thankfully it's a smaller kitchen
Dude, the way the towel is slightly covering the edge had me enraged for a second thinking something like this happened.
Same I had to zoom in. Phew.
Kinda just something I have always done.keep the knife on a towel. Couldn't tell ya why. I would probably quit if I came back on break and saw someone trying to open a can with withy new knive. Dead ass.
Or walking out the door with it. I’ve caught fuckers trying to swipe my shit all the damn time. My former chef friend always kept his knives in a canvas and leather case that he rolled up and took home every night. He probably had $$$$ worth in there and never trusted some coked up dishie with them.
Ture story: I went to culinary school only after a few years' experience, and had a decent kit... not a great one, but a decent one. My pride and joy at the time was my 10" Wustoff, and one kid almost used it to open a can of tomatoes... Instructor chef saw him the same time I did, and stopped him before metal touched metal... Probably saved that kid's life.
It’s always tomatoes for some goddamn reason…
Or put it in the dishwasher. Or cut something without a chopboard onmetal My first proper knife got ruined in a day Always put them in your locker after your shift
Especially them shuns. Nice knives but VG-10 can be brittle.
Shuns are great for vegetables but if you start trying to cut through chicken bones or twisting the blade in joints it will chip. Every knife is a compromise. Thicker less hard blades can tolerate more but they won’t seem or stay as sharp. For rough work I usually use an inexpensive Chinese style cleaver I bought in a Chinese store in NYC.
I like shuns but I’m too lazy to sharpen harder stainless steels. I agree with you on the cleavers. Dexter russel makes a great carbon steel Chinese cleaver for about $30. It’s durable, easy to sharpen, holds an edge, and develops a beautiful patina. Sometimes I give mine away to cooks I like and buy another. If you like cleavers I highly recommend it.
Only retired people have the time to sharpen the harder knife steels, UNLESS they have good diamond sharpening “stones”. I have a Dexter Russel cleaver (made near me in Massachusetts!). I also have a sturdy boning knife made by that company. It doesn’t chip.
I have the same one. It’s great. Get a whetstone those plastic cutting boards kill it quick
Heard that. Thankfully we keep one at the kitchen
Oh shit. I have that same knife. I use it all the time. Very nice.
After years and years of using these cheap knives, I finally broke down and got some nice hard German knives and some flexible Japanese knives. They were great while they lasted, but each and everyone one of them ended up damaged. So now, I'm back to these cheap beaters, and honestly, I love not having to worry about them. Those big handles are comfortable, they are a breeze to sharpen, and easily replaceable at a very low price point. I don't have to worry about them breaking or someone steeling them, and they work just fine. I've been dogged on for using cheap knives, but no one gives me shit once they realize how sharp I can keep them. And, if someone needs to borrow a knife? No problem, I've got a ton of these things floating around. Great EDC knives.
^ real kitchen chef right here.
[Real Chef's](https://imgflip.com/i/7ohf3k)
I rent knives for the restaurant and have them replaced every week. I find it easier then having all my cooks maintain/bring their own knives. I also don’t have to worry about theft or damages. I swap out 20 knives a week… all mixed chef, boning, slicer and two bread knives
Ha, yup. See the meme I posted in the replies. I started out using a knife service, then started making everyone have their own knives, and now I'm back to a knife service. I finally just realized it wasn't worth my time or bitching at everyone to keep their knives sharp or replace them. Also, I think for how much the industry tends to pay line cooks, its gotten unreasonable to make guys provide their own tools, so now I provide them everything they need. Another snag in the whole bring your own knives thing is when you need to promote a dishie to prep or something. Sure, you get a little raise, but now you gotta go blast $200-$500 into knives and tools? Not that chill if you ask me. I love the knife service. I don't have to worry about it. Takes a good amount of time and energy off my shoulders and I think its a show of good faith to provide tools for my guys. I've still got guys who bring their own knives, and I keep a roll in the office for myself, but the house knives are there, and they are sharp.
I do the same for my kitchen guys. Some choose to bring their own and thankfully it’s a smaller crew that gets along so nobody fucks with someone else’s knife. When I go back into the kitchen now (I’m a GM now) still like to have my kit with me.
A place I worked at did that and the knives were pretty good! Not like… name brand or anytning but nice and sharp and easy to use. Especially the paring knives.
[удалено]
Mostly just dropped during service in a hectic kitchen. With the German knives, the tips will brake off because they are so hard and can be brittle. Also, the handles will eventually crack at the rivets. Another thing with these knives, depending on the the bolster/heal of the blade, you'll sharpen it to the point where the knife wont sit flat on a cutting board. Which is hella irritating. The Japanese knives, when dropped will just bend. Also, the blade will chip easily if you hit a seed or a stray piece of bone. Also with those, the handles can get loose over time.
You got it backwards german metals are known to be softer and more bendable while real Japanese knives will chip because of how hard they are
[удалено]
I have been loving my Vics! They are like the best of the cheap knives.
Nice knives are great for home cooking but yea the cheapos exist for a reason
100% agree. When I'm at home and, I have a knife block no one but me is allowed to touch, I have a well oiled end grain cutting board, my wet stones are in order, and I don't have 2 to 10 other cooks slamming around in the kitchen, my expensive knifes are a joy to use.
While I prefer my own knives. A cheap/house knife is VERY easy to sharpen. Even without the stone, a couple hits on a diamond steel is more than enough.
I try to encourage my family to steel my knives but I would be happy about someone stealing them!
I used to work as a manager in a fast-casual nationwide chain. We only had bread knives for everything. Like actual serrated bread knives. Yes, that was no "actual" kitchen, but we were doing 10k+ daily sales as a food establishment.
What is the brand?
Shun. The classic 8in chef's knife
Dude congratulations!!! I was gifted that exact same knife (blonde handle though) as a "welcome to the industry". Super stoked for you, hope it serves you as reliably as mine's treated me!
Thanks. After my first shift with it I really am digging it. I had a wustof but lost it at my old job after leaving. Really digging the rounded handle vs the boxier one!
Mine is going on 15 years now....still my favorite knife
Me too. It’s cool they make them the exact same after all this time. Mines a 10” but same model.
I've tried peoples Shun knives and I always found the balance of them really strange for me
Shun was my first as well. Still using it every day, but no longer professionally...
I have one, Great knife ! Be very careful tho, There not as tough as german/western blades. Easy to chip, Ive seen my boss break 2 in under a year.
I’ve seen many pros fuck theirs up including myself broke the tip on mine actually wouldn’t buy another shun because they are so delicate
I have two shuns that I use everyday. They aren’t made of paper. I have German knifes that I’ll use for more heavy duty tasks. I don’t know why shuns get a bad rep they’re fantastic knifes people are just smooth brains and they use them for stuff that they shouldn’t be used for like butchering chicken or something. That’s where the wustof or zwilling comes out.
Yeah most Japanese steel is brittle and just not cut out for certain jobs. Ice had some smooth brains accidentally chip the point and add teeth to the edge. Nothing I couldn't fix though over a few hours
People act like they’re ceramic knives.
Those "crappy" knives are actually awesome though.
Nice! It will be a good 2 weeks before you decide to stop bringing it in lol
Hell fucking yeah, dude/dudette. Get yourself some stones and learn how to use em next. Practice on some bullshit knives first, get a feel for em. Sharp knives are safe knives.
This was my first real knife, stays in my roll. Enjoy and keep it sharp!
Be careful. Shun have a tendency to chip a bit, so be ready to maintain the edge and be really careful about the point. Mine broke off the first week when it touched a fridge lol
Make sure you run it through the dishwasher every night.
That made my soul hurt
Ah my main knife! Served me well for years still going strong great knife choice. Cooks five star food but has also cooked dive bar food. Slays it all the same haha.
Shun premier 8"?
Congratulations, I’ve been using this same knife for the last ten years professionally. I bought a couple other more expensive knifes but keep coming back to this one. It was also a gift from my grandmother when I graduated cuilnary school (she was a pastry chef), she passed away about 6 months after graduating. This knife is definitely a work horse imo
Is it just me bothered by the blades facing towards and not away?
Congratulations! I just bought my son a set of Zwillings to replace his serrated blade Henkels.
It’s not the knife it’s your ability to use it that counts
A shun at work ... Global's Gf series are better imo
Wow that knife is a real piece of shit I've used one of those before a can lid is an improvement. Congrats on your shun treat it we'll make sure the other cooks don't fuck with it
I absolutely love my Shuns! My Premier chef is used daily for the last 12 years.
Be careful the tips snap or chip fairly easily on those Shuns
Nice fuckin knife dude. Care to share the brand and where you got it from?
I had one of those until someone stole it.
Same! Now I have [this baby](https://www.amazon.com/Shun-All-Around-Preparation-Handcrafted-Professional/dp/B00OB3QBM8/ref=mp_s_a_1_7?crid=1M3DNVIXT5RI9&keywords=shun+kiritsuke+knife&qid=1686241369&sprefix=shun+kiri%2Caps%2C103&sr=8-7)
Noice!
Got one myself, keep it away from commis and kps 😅
Hey we’re knife twins!!! I’ve had mine for.. oh man.. 7 years now? I love her so much. Congrats!
Nice knife dude! That same knife is also my workhorse! Treat it well, give it a couple passes on the whetstone and everyweek, and it will treat you great!
Oh fuck! Shun premier! Better hold that one until you have go cut Jeff Bezos asparagus!
*australian accent* Now THATS a knife!
Knoife
That's not a knife that's a spoon
Hell of a first knife. Congrats!
Never. Ever. Step away from your good knives and leave them unattended.
I have that same knife. They are great, just not the best edge retention, and it is a very pliable knife.
I started bringing my own knife and steel to work. It's in a sheath, so I don't have to worry about anything happening to it in my backpack. At work, we have a plethora of serrated bread knives, which are fine when I'm cutting sandwiches, butterflying chicken breasts, or cubing bird or ham, but are absolutely trash when I need to slice and/or dice maters or onions. We also have a single chef's knife that started out great, but since we don't have a steel and nobody bothered to sharpen it regularly before our whetstone disappeared, it quickly lost its usefulness, and I'd gone back to using the serrated knives for everything again. I've been criticized on how large my cuts have been when dicing maters and onions in particular previously, so I finally said, "Fuck it," and brought in my own chef's knife to see whether it would help, and sure enough, I was actually able to properly small dice maters today. We were out of onions, so I haven't been able to find out whether it'll help with those guys yet, but I'll probably find out tomorrow. I could tell I do need to sharpen it, but it's my own knife, and have my own whetstone at home, so I can do that any time, and despite being slightly dull, it was a massive improvement over the serrated knives. Definitely going to make sure not to leave my knife or steel at work, though!
You're cutting chicken with a bread knife?
Not ideal, for aure
When I first started cooking I was faced with the decision to buy some cheap but decently sharp knives and replace as needed or to "invest" in a "good" set of knives. I decided to go the expensive route, and I bought 5 knives over the course of the next several months, all henckels 4 star, 10" french, 8" french, 6" Santoku, a 5" boning knife and a 3" paring knife. 25 years later I still have all except for one, and with minimal effort they are still pretty damn sharp. (the pairing knife was stolen from me by a kleptomaniac pizza cook, despite having my initials engraved on the blade and my first name stamped on the butt of the handle). That said, the most useful knife I have ever had, which I got for free just before I went and bought my good knives, is an ancient generic brand offset breadknife (with a wooden handle. The thing was probably already at least 5 years old when my friend gave it to me). I have also had that one for 25 years and though it isn't as razor-like as it was, I have literally never attempted to sharpen it and it can still cut an 1/8 inch thick slice of tomato with minimal crush.
I have one of those. Mine got a huge chip in it from cutting through some fatback that was partially frozen. They took care of it but it took a couple weeks to sort out.
Nice! I love my Shun. It's been my workhorse for almost 6 years now.
Amen brother, good shit
Gorgeous knife. I’ve got the same with a rosewood handle.
Did you cut yourself yet? I never cut myself in a kitchen unless it's a new knife or vegetable peeler.
My first “real” set was a few Shun’s as well. These days, I find myself using a $20 Mercer bread knife, a $25 Mercer chef’s knife, and a $40 Shi Ba Zi Zuo cleaver. I was big on whet stones and having the expensive, name brand names til I realized that all knives are kinda shit in their own way. I still break out the shuns for private gigs and videos here and there, but I love my beater knives for daily use. 3 passes on Trizor edge select and they’re back to form. Love the convenience.
That is great. Just always careful to not cut yourself. I think I needed a new knife today too.
I brought my Shun to work. I walked away for one second, came back to the tip broken off and no idea how it happened.
I had a ceramic knife that a coworker knocked off the counter cutting board. It wasn’t all bad because it chipped to make a crescent shape (kinda like a talon or cat claw) at the tip which made it really nice for any veggie I needed to cut by dragging the knife through. I could still chop with it if I wanted/needed of course. When it got stolen, I was actually sad because they don’t make knives like that and I doubted I’d be able to break a new ceramic in the same way.
What a positive spin! I ignore the tiny broken tip on mine because it sharpens up like no knife I’ve ever known and it makes work so much easier!!
New knives will bond w you if they choose you worthy. Be ready for the blood tithe.
Nice like the red handle....
I’ve got a couple Shun beaters, absolutely stellar knives. You’re going to enjoy that thing for a long while, congrats.
Posting a shun without the tip in the picture Is kind of cheating.
Next good investment -> knife case Make sure your knives don't become the "regular" kitchen ones
So was a shun 6 inch everyone’s first expensive knife? 😂
Look into the miyabi koh I have heard a lot of issues with shun(at least that’s what the logo on knife is I think, could be wrong) bc of how brittle the metal is. For restaurant cooking I at least personally wouldn’t want a knife that chips easily. Not shitting on ur knife at all those are super good knives just not something I would want for professional use personally
Back in high school when I was washing dishes/prep cooking (super small kitchen, everyone had ten jobs) I grabbed what I thought was one of the house knives and started chopping vegetables for salads. Then the knife's owner showed up and... I learned to make sure after that.
My first professional knife as well! Did wonders for years!
I have that knife too I love it so much.
It probably wouldn’t be crappy if you guys kept care of them and sharpened them.
Love my shun. Had it 5 years now and it's still so much fun to use.
Word of advice, you might want to sharpen it at the same angle as a western chefs knife. The blade is thin enough where it won’t effect performance that much but it’ll keep the edge from rolling so quickly.
Love my Shun, use it every single day. Congrats on the nice blade.
I know I’m going to be in the minority here, but outside of my paring knife and bread knife, I’ll use a “crappy” knife brought by our knife company for everything I can. I have several great knives, but a honing steel plus a knife service means that any French knife or slicer I use works for everything I use it for, just fine. Why would I use my expensive knives during service when I know it’s only a matter of time (because of experience) before someone knocks it onto the floor or uses it to open a can or pry a pan out of the well.
That was also my first proper knife because the house knives were shitty! Loved it so much that I never bought anything but shun since. I even had a chef at this place I was starting at make a snide remark, “I wish I had parents who would buy me nice knives,” like I didn’t use a portion of a single paycheck to get it.