Fat Albert wrote:Good lord! That was terrifying. "Whatta maroon". And why didn't he clean the cut pieces off his blade?
Lesson for the Woot - awesome knives don't make an awesome chef.

GREAT Bugs Bunny quote...

Well said -- but, if I may add: Awesome chefs know awesome knives...

woot! it...

harrisfamily1022 wrote:As a former employee of Cutco, you should never have to send your knives in for sharpening. The whole idea behind Cutco is that a representative comes out to your house and sharpens your knives to save you the hassel.

Will they go to Podunk, U.S.A. which can be some 100+ miles from the nearest secondary "international" airport?... how about Barrow, Alaska?... will they go there?...

Implausibility reigns in your statement...

As a professional cook, my opinion is for one, there is no need to spend that much money on a set of knives for any reason. Also, one 8-12 inch chef's knife and one 12-14 inch serrated knife would be way more useful than a handful of shorter knives. Even the 6 inch chef's is barely big enough to cut an onion. My feeling is that they put all the knives together that weren't selling and put them into a set. I recommend a Forschner for 20-40$. Lastly, a diamond honing steel is much better than the grooved one in this set.

jklyank wrote:The same sentiment that caused the latest recession.

Actually, the rich people are the cause of the recession, because they DON'T spend their money -- it's us lower-downs who they depend on to bolster [pun] the economy...

I will do my part to improve the quality of life for my family -- whether I can afford to or not...

I taught my 9 year-old basic knife skills using the Ken Onion 4" chef's knife (not in this woot! offering) because it fit his hand better than a larger blade, and now at age 13, he is preparing dinner for me and loving every minute of it...

"Teach your children well..." --CSNY

In for one, a gift for my parent's 30th anniversary.

Hope they can deal with hand-washing these.

arroyoko wrote:Do we really need a golden hammer to drive a nail?

I know; some people would say a golden hammer feels more balanced on their hands...

Depends if the golden hammer is well made. But you are right, some people have a lust for shiny things. If they can afford it I don't see the problem. I tend to look more for quality than cost. They usually go hand-in-hand.

jrinaldi0501 wrote:Shun are amazing knives. They have a thin spine and deliver precise cuts. They have a true Damascus steel blade. Very well balanced. Great deal. I have several shun knives that cost more than this for just one knife.

Umm no. None of the Shun knives have a real damascus blade. They have a damascus-look design. They are great knives, but not different alloys folded a gazillon times damascus.

ahlewis53 wrote:Umm no. None of the Shun knives have a real damascus blade. They have a damascus-look design. They are great knives, but not different alloys folded a gazillon times damascus.

In a sense, you are correct -- however, I urge to to read Shun 101, which comes directly from KAI Shun...

Hopefully, it well help dispel your issues with Damascus steel...

Can these knives be used on a Mac?

KennyZ308 wrote:Can these knives be used on a Mac?

I don't know about the Shun offering, but this USB Butterfly Knife most definitely will work on a Mac...

...and, for the wannabe wine.woot! crowd who hasn't yet truly made the switch from beer to wine, there is this offering which can be utilized while "waiting for the midnight hour"...

midsantiam wrote:As a professional cook, my opinion is for one, there is no need to spend that much money on a set of knives for any reason. Also, one 8-12 inch chef's knife and one 12-14 inch serrated knife would be way more useful than a handful of shorter knives. Even the 6 inch chef's is barely big enough to cut an onion. My feeling is that they put all the knives together that weren't selling and put them into a set. I recommend a Forschner for 20-40$. Lastly, a diamond honing steel is much better than the grooved one in this set.

You're wrong about the honing steel. You shouldn't use a diamond-coated steel. Those are for sharpening, not honing. The purpose of the honing steel is to straighten the edge, not remove metal.

Here's a brief explanation:
What is the difference between honing and sharpening? When a typical knife is sharpened, it has tiny microscopic teeth all along the cutting edge. When the knife is used, the teeth and edge gradually flatten out. A honing steel, which looks like a short sword with a round blade, is used to draw those teeth and the metal of the cutting edge back into shape so the edge is keen. The honing steel is not designed to remove metal. If used aggressively, it will do that, but that is not its primary function. A good steel is magnetized to help in drawing the cutting edge back into shape.

Sharpening is removing metal from the cutting edge to remake the edge. The most common sharpening device used to be a whetstone. Now diamond and ceramic rods are available and widely used.
http://www.cookswares.com/discussions/honing.asp

Fanglekai wrote:You're wrong about the honing steel. You shouldn't use a diamond-coated steel. Those are for sharpening, not honing. The purpose of the honing steel is to straighten the edge, not remove metal.

Here's a brief explanation:
What is the difference between honing and sharpening? When a typical knife is sharpened, it has tiny microscopic teeth all along the cutting edge. When the knife is used, the teeth and edge gradually flatten out. A honing steel, which looks like a short sword with a round blade, is used to draw those teeth and the metal of the cutting edge back into shape so the edge is keen. The honing steel is not designed to remove metal. If used aggressively, it will do that, but that is not its primary function. A good steel is magnetized to help in drawing the cutting edge back into shape.

Sharpening is removing metal from the cutting edge to remake the edge. The most common sharpening device used to be a whetstone. Now diamond and ceramic rods are available and widely used.
http://www.cookswares.com/discussions/honing.asp

Actually, there's a difference between a diamond coated sharpening rod and a diamond coated steel, but nice try.

>> VG-10 “super steel” is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium

Yes, but in what proportions?

I really enjoy sautee and preparing salads of mixed flavors that pop out at you. My help is from only a 4" OXO Softworks Santoku...Also an Emeril Chef Knife. Seems I end up alot with the generic serrated junior knives that are getting duller every day.. I would like to buy these knives, but I cant afford to right now! Darn it.

scottrod wrote:>> VG-10 “super steel” is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium

Yes, but in what proportions?

Here is a Blade Steel Composition Chart, if you're REALLY interested in metallurgy...

KennyZ308 wrote:Can these knives be used on a Mac?

FINALLY! Thank you kind sir

ROGETRAY wrote:Hahahah..I more intrigued with how shaving cream used to track tigers...

Yeah, I heard on the news the other day that "big cats" go bonkers over Obsession for Men (not the women's version!) Whatever...

What a bargain! Hurry up and by!!!

!!OMWTH is the price right?? Are they made of titanoxycarbonitediamond? wow who would buy 400$ knives?

brucedoesbms wrote:In a sense, you are correct -- however, I urge to to read Shun 101, which comes directly from KAI Shun...

Hopefully, it well help dispel your issues with Damascus steel...

I worry about the quality of metal a company uses when they write an article about the qualities of specific "iron oars" is the intention to row boats?

I have a shun santoku 8 inch knife (7?) do not give it to the local knife sharpener to sharpen, send it back to Shun or whatever for them to sharpen it. He ruined the edge on the knife, it now has a generic "rough" edge which he believes is the better edge...my beautiful knife looks like crap and to get that edge he honed away a good portion of my $115 knife.

On the other hand, I have other knives and the one I reach for the most is the Cook's Illustrated most recommend knife - the Forschner Fibrox 8" Chef's knife, it's a handy dandy sharp, thin, easy to hold, light weight blade and I use it more than my Shun or my Wusthoffs.

just testing something

brucedoesbms wrote:In a sense, you are correct -- however, I urge to to read Shun 101, which comes directly from KAI Shun...

Hopefully, it well help dispel your issues with Damascus steel...

Very good read, thank you. Lets you understand and appreciate what kind of engineering goes into Shun's knives.

harrisfamily1022 wrote:As a former employee of Cutco, you should never have to send your knives in for sharpening. The whole idea behind Cutco is that a representative comes out to your house and sharpens your knives to save you the hassel.

These knives are so much better than Cutco, that it's silly you're comparing the two. My boyfriend used to sell cutco, but now he only uses Shun knives.

Can I trade my Gynsu knifes for a bamboo set for a wootdiscount

ry22637 wrote:I worry about the quality of metal a company uses when they write an article about the qualities of specific "iron oars" is the intention to row boats?

I agree the grammatical and spelling errors distract to some degree, however, the summation of information contained within is not only informative, but helpful in understanding variations of metallurgical production...

Oh, man, I actually ordered these and somehow my order isn't showing up.

Color me sad.

cpltrainer wrote:Oh, man, I actually ordered these and somehow my order isn't showing up.

Color me sad.

You missed it by Thiiiiiissss muuuccchhh!

judyhedl wrote:I went to the link and it is $349.70 plus $30 shipping for a total of $379.70

for me it shows 250

jnevil wrote:**Shipping Update**

Shun Ken Onion 7 Piece Bamboo Block Set has completely shipped via FEDEX Ground.

Just received mine, and the block is different than the one shown on the product page. This one has only eight knife slots instead of nine, and it's got two rows instead of one. I'm not sure whether this was an improvement or a step down, although I do know that it isn't fitting on my kitchen counter in quite the way I thought it would.

(And before everyone points out that there were only five knives in this set, I do have other Ken Onion Shun knives I was planning to put into the block . . . )

agingdragqueen wrote:Can you send us photos of what you got: service@woot.com?

Email just sent. Thanks.