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Showing 1 of 8 conversations about:
bogamo
17
Nov 3, 2017
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MTGustavo
78
Nov 4, 2017
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bogamoDon't know about you but I've worked in commercial kitchens for 5 years and the last three I have had a shun 8" and although I have thoroughly enjoyed it and is my go to I will not use it to cut through bone or tougher fruit/veggies like a squash, tougher things in general I'd be wary. Within the first months I already had chipped the tip of the knife and although the sharp blade is great on the sense that it is sharper so it cuts so much smoother with less effort, I'd also recommend another commercial chef knife like j.k. Henkels or wusthof chef knives.
You mentioned the 16 degree angle, Western knives have 25 if I remember correctly. The pros of that is, at least for me, confidence in cutting through bone and things like squash, and generally be rougher with the blade. I've had a wusthof 8"chef for 7 years and it is the knife I use at home. My shun is for work and I know what I will and won't cut with it.
Anyways not trying to be a butt about your recommendation, just wanting to participate in throwing my two cents. And I get you where specifically talking about the 6 inch and bringing up the speed of using a smaller chef as opposed to an 8. Never used a small chef knife so I don't have anything to say about that :)
You mentioned the 16 degree angle, Western knives have 25 if I remember correctly. The pros of that is, at least for me, confidence in cutting through bone and things like squash, and generally be rougher with the blade. I've had a wusthof 8"chef for 7 years and it is the knife I use at home. My shun is for work and I know what I will and won't cut with it.
Anyways not trying to be a butt about your recommendation, just wanting to participate in throwing my two cents. And I get you where specifically talking about the 6 inch and bringing up the speed of using a smaller chef as opposed to an 8. Never used a small chef knife so I don't have anything to say about that :)
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Why Shun: - They are sharpened to 16 degrees, which makes them perceptibly sharper than a standard knife. - They are relatively light - They are pretty. :-)
Why 6" and not 8": - It is lighter, it's easier to be precise at speed with a lighter knife. - It's shorter also allowing for more precision at speed. - It is a bit cheaper. - If you are going to need a bigger knife for a relatively infrequent task, such as opening a big squash, you'll use a bigger cheapo knife for that task. (I have a 15$ plastic handle 9" knife for these tasks, it's great)
Why pay the extra $$ for the Premiere: - Even prettier - The sides are bumpy, making food stick to it less.