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Stone Series 8" Chef's Knife

Showing 1 of 6 conversations about:

Stone Series 8" Chef's Knife

K.T.N

1264

Mar 8, 2017

Does anyone have an opinion on this knife?
I'm wondering how the raised offset handle affects the cutting motion. I think most of us are accustomed to knives that have a handle that goes back straight from the spine of the blade.
I'm worried that the handle on this knife might not work for everyone, or might lock the user into a certain cutting action. It almost looks like the offset might favor chopping over finer handling. But that's a guess.
Any ideas?

Shenanigans

175

Mar 8, 2017

K.T.NI'm with you 100%. This design looks suspiciously similar to the VERY polarizing Ken Onion designed line that Shun produced for awhile. Some people really liked them, but they also seemed to be the same people that use the "rocking" cutting motion exclusively and generally had less experience with good knives / advanced knife skills and didn't spend much consecutive time using the knives.
IMO if you are going to spend a lot of time using a knife and want to make a variety of cuts, then a more neutral, less restrictive design that allows for different motions and your hand to move around slightly is actually MORE comfortable and less fatiguing.

clarkkent

103

Mar 8, 2017

ShenanigansI have the Ken Onion Shun knife, and this looks EXACTLY like it lol. Albeit cheaper
I like it a lot for certain tasks, but I have a more "traditional" knife I find I use more often. The Shun is definitely more of a specialized knife, and not a substitute for an all purpose chef's knife. If this is your first knife I would look elsewhere

Schmengie

Mar 9, 2017

K.T.NThe handle worries me too, but I very much like that the bolster doesn't stretch down to the edge like on some knives. That style of bolster tends to make the back edge of the knife actually have a gap between the edge and the cutting board once the knife has been sharpened enough times. I freely grant that this is a long long term issue with that style of bolster, and can be fixed with a dremel and a cutting disk, but I'd rather not have to fix it at all, so it's a mark in this knife's favour.

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Shenanigans

175

Mar 9, 2017

SchmengieYes and no... the way that this bolster extends extra far forward along the spine can cause it's own set of issues. Aside from being more restrictive of grip options as mentioned above, it also can get in the way of sharpening. The issue is that the bolster adds too much width above the heel/ real section of edge and, when sharpening, will hit the stone and prevent you from getting the knife laid down to the proper angle. A traditional "full bolster" like you mentioned can be ground down with some elbow grease or basic powered equipment to prevent the "re-curve" issue. But it is much trickier to grind a big curvy bolster like the one on the CS Chef's without messing up the look of feel of the knife. Without having one in hand, it's hard to tell 100%, but this is was a problem that all of the Ken Onion knives that had a very similar design/bolster experienced.

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