继续

就是看中它漂亮的锻打锤纹，其次今晚试过用它来片烤鸭，觉得还是比中式菜刀轻便顺手，最主要的：三位刀座里面还空有一个位置，不把它填满心里总是感到缺了些什么，这该死的强迫症

第一次为这几把日式样子货拍了个合照留念。

今天又收了一把丹巌龍三德，用来切片似乎还不错~

这个表面是什么酱？苏梅酱？

这个就是一边240目一边800目啊，你磨刀石是俩面不同目数的做在一起的

不好意思啊，请问：XXXX目是何意。
今天赶上店家清仓，把该磨刀石120卖给了我。但石上标的是#而不是目（碳化物颗粒240#/800#,三兄刀具 Brothers Cutlery）。

这么好的刀砍出来的作品这样。。。。看来大家还是得了解一些厨艺的常识。

没用过SHUN，也没用过関兼次，但都用过的人的评价如下：

"I have received  the Kanetsugu ProM Gyuto knife at the Personal Chef's Convention for PCN this month, and just  wished to tell you how great this knife is. I have a set of Shun's which I love, but Kanetsugu Pro M Chef's Knife blows them away. I have added my name for your newsletter. Are you planning on adding this line on the web site?

Thank You So Much.   

Lance W. Lemke

Lemke's Custom Home Meals"

市场做得好啊。值100的东西，卖给用户卖500，给卖场250.自己还赚150.然后使劲打广告。
在KKF，问买shun如何的帖子几乎都被拍。 无它，同样价格能买比shun好得多的多的东西。

或者用更低的价格买shun一样的东西。

比如，一把藤次郎的DP主厨刀跟Shun的那些VG10有何差别？按我说，藤次郎的刀型比Shun好多了去了。
说大马吧，Shun的大马花纹又不是手打的。即使一定要那种预制的大马花纹，岚，豪 什么的也更便宜。

本帖最后由 无知的80后 于 2014-4-23 20:22 编辑

为什么Shun卖得这么好呢？ 本帖最后由 回首网事 于 2014-4-23 08:25 编辑

Ab definito, what I like is universal, objective truth, but what you like is personal taste.  For heaven's sake can't we keep this straight?

The biggest negative issues with Shuns are the chef's knife profile and thick heels.

One's preferred profile is a matter of taste, but the fact that Shun uses an exaggerated German with a high tip is not.  The trend among better technicians is away from German and towards French with a mid-line or lower tip because the profile is more agile; because the extra power you get with German profile isn't necessary with a very sharp knife; and because you don't need to get the handle up as high to get the tip on the board (as for "draw" cuts, scoring shallots, and other tip work).   Those are inherent properties of the profiles, not opinions; but you're certainly entitled to prefer a German profile.  

A thicker heel is harder to sharpen and prone to wedging.  D heels are not ambidextrous.  Shun suminagashi cladding is soft and scratches easily.  Those things aren't matters of individual taste, they just are.

With the coming of a few excellent US retailers and the availability of lots of (better) options, Shun and Global are no longer the force they were a few years ago in high end kitchens.   
Are there good reasons for that?  I think so.  I'm not saying don't buy a Shun, or you were a fool if you did.  Rather I think you should develop an understanding, make a short list of knives which are bound to work for you, and choose one according to whatever criteria you have left.  Other than friendship and support, I don't have much to offer after the understanding and a few suggestions for that list.  If you're happy with your Shun, I'm happy for you.

I don't believe all knives are created equal or that the difference are only matters of individual preference.  My thoughts were shaped working in professional kitchens and teaching cooking and knife skills classes.  They were strengthened by staying in touch with skilled technicians who run professional kitchens and end up teaching lots of employees, and by keeping a close eye on cooking and knife forums.

My knife dialogues tend to start more or less the same way, because most people come in to CT asking the same sorts of knife questions, and because I like to get a feel for their general knowledge level before starting with too much advice.  Most people don't know knife basics, so I go through those pretty often.  It's worth doing it as an individual question and answer, because people learn differently and it's reflected in their questions; but, sure, it can get repetitive if you follow every thread.  There are only so many basics.  The most important thing I have to say is hammering the importance of sharpening and sharpness.  Boring once you've read it a few (hundred) times, but it comes as news to most people asking for "first good" knife advice at CT.  They're not stupid, they just didn't realize.  They're worth the respect, time and extra typing to get the news fresh and "just for them."   

If someone's really interested in a knife or a type of knife I don't like and/or don't know much about, I'll say so and drop out of the conversation.  For instance, there's a currently ongoing thread about a guy who wants to buy a pattern welded, san-mai gyuto as a gift.

Most of my knife recommendations aren't for the knives I own, because they aren't the best choice for most people who do ask.  I think the ideal knife is one which takes the drudgery out of prep, is comfortable, doesn't overtax the budget, and doesn't demand too much maintenance or a too high level of knife skills, sharpening skills or sharpening kit.  Fun is the beau ideal.

I enjoy knives in general, my knives in particular, and like sharing the pleasure.  But, I'm more about the creativity and art of cooking than the technicality of knives.  The "knife guru" thing came about as unintentional niche filling.  

BDL

Shun俺还有一把 DM-0700小刀，削削果皮切切熟肉什么的比较方便，人比较懒，因此都是选些容易打理的不锈钢，黑打、青纸什么的就不敢去折腾了~
本帖最后由 未泡过的菜 于 2014-4-22 20:46 编辑

俺是实用至上者，斩骨刀试了很多把，关孙六、GLOBAL G12、 Wuesthof  4685等一圈试下来，还是觉得这把握持感最舒服，这段时间烤箱玩得很开心，昨晚用它来砍试制出来的烧鹅真是得心应手，爽利得很

哈哈，这里还有shun旬的用家，以前斩鸡时老觉得家里菜刀不给力，败了一把DM0518砍骨刀之后，斩出来的白切鸡漂亮多了，此刀的重心设计得比较合理，砍鸡砍排骨什么的用起来很轻快。

我现在基本是牛刀包打天下，中式厨刀就用来拍蒜了