metagg


quality posts: 1 Private Messages metagg

$1800. How do they work? The video I saw had a cook holding the knife with his hand. Is that it? Does it at least cook the food while you are manually slicing through it?

SkwerlKC


quality posts: 3 Private Messages SkwerlKC
mjamesk wrote:All you gotta do is slap a Japanese or Chinese squiggle-letter-thingy on a cheap set of knives and sell it for 5 hundy. New business idea for someone...



Ah, a Wal-Mart shopper. You really have no idea what you're saying. If you cook, give Shun a try and you'll understand.

SkwerlKC


quality posts: 3 Private Messages SkwerlKC
ibbleschitz wrote:yeah, and the escort doesn't scream Compensation for size either... I've cooked in restaurants for years, used cheap knives to Wustoffs. my block at home has a couple of really cheap knioves I bought at JCPenney in 1988 and Henkels Twins that I bought 20 years ago. 500 bucks for a block of knives that 99% of people will never use enough to warrant that price. I see Shun knives all the time on woot and have never seen a chef I've worked with use them. so to use your anaology, it's like buying a Ferrari and turning it into a taxi. waste of cash.



Oh, so Applebee's and Chili's doesn't use Shun cutlery? If you cook more than Hamburger Helper, $500 is nothing over the lifetime of these knives. That two-degree difference in blade angle makes a surprising difference, and professional chefs know that. Using a commodity brand of cutlery (Chicago Cutlery, Henckels, Wusthof, etc.) is nothing like using Shuns. I urge you to give it a shot at Sur La Table. Take your JC Penney knife in and compare.