"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 11-14-2009, 03:27 AM   #11
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Wow, I didn't know Ice Bear made knives! I've only seen their stones.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 11-17-2009, 09:39 PM   #12
Assistant Cook
 
Join Date: Nov 2009
Location: Sydney, Australia
Posts: 25
Hi Guys,

So Ive scoured Sydney and (eventually) found a retailer who carries the Shun Elite knife. I took a trip out there today to handle it. Sadly, I was underwhelmed. The most significant issue, which scratches it from my list, is the way the blade connects to the handle. The steel there is sufficiently wide that its uncomfortable on my 2nd finger when I grip the knife.

So it narrows my list... The plan is to go back to the original knife shop, and handle the other knives on my short list (including the Shun Classic).

TheNoodleIncident:
Thanks for the Wusthof/Shun comparison. A friend recently pointed out that the furi is made in a german-style way, so to get better diversity, I'm better off going for a Japanese knife.
I do use a pinch grip.

Rob Babcock:
Yeah, the Ice Bear ones were quite nice. I'll definately handle them again when I go back out looking...

-Andrew
__________________

__________________
TheAlfheim is offline   Reply With Quote
Old 11-18-2009, 10:26 AM   #13
Senior Cook
 
Join Date: Feb 2009
Location: NY
Posts: 321
well, enjoy whichever knife you decide to buy! take good care of it, and sharpen it well, and you will get many fun years out of it
__________________
TheNoodleIncident is offline   Reply With Quote
Old 12-14-2009, 12:40 PM   #14
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
we bought our first Shun Knife these days.. the big Santoku and the Cfes knife will be the next for christmas..
We'd already fallen in love with this one and even if I can't tell you anything about Furi I'm sure you won't be disappointed with the Shun.
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 01-20-2010, 07:36 PM   #15
Assistant Cook
 
Join Date: Nov 2009
Location: Sydney, Australia
Posts: 25
Hi All,

After everyone's advice, I picked up the Shun 10 inch chefs knife. Now that Ive had it for a number of weeks, I can give my impression/feedback.

In my opinion, the higher price point of the Shun over the Furi is well justified. The Shun is a really nice knife to use. The comments about it being "crazy sharp" are accurate. It does take some care though - I always wash and dry the knife after each use. A gentle brush against the sharp edge resulted in a little blood.

I was originally going for an 8 inch, but the salesman convinced me to get the 10. I dont regret it. With a pinch-grip, the size is large, but for most tasks, its the right size.

I'll be keeping the Furi knives I have. I'm a little too cautious around the Shun to bash it around - and this is where the Furi will come in.

I'm sufficiently happy with the Shun to say that I would recommend anyone thinking of stepping up to this price point of knife, should consider the Shun.
My only word of caution is that the curve of the belly of the Shun might not be for everyone - make sure you check it out first.

Cheers,
Andrew

And a photo of my knife:
__________________
TheAlfheim is offline   Reply With Quote
Old 05-08-2010, 09:20 PM   #16
Assistant Cook
 
beerbelly's Avatar
 
Join Date: Oct 2009
Location: Indy
Posts: 11
Good choice on your shun... for me 10in blades are awkward to cut with, I have had an 8in classic for a couple years now and I love it. Im considering stepping up to the elite when I get some cash.

As far as sharpening it check this and this out..
__________________
beerbelly is offline   Reply With Quote
Old 05-09-2010, 03:44 AM   #17
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Quote:
Originally Posted by Rob Babcock View Post
Wow, I didn't know Ice Bear made knives! I've only seen their stones.
Ice Bear don't actually make anything. They subcontract out and then put their brand on the final product. It is a superior product and I'd have no issues with buying another Ice Bear knife, same way as I'd happily buy another E H Dehillerin knife.
__________________
jpaulg is offline   Reply With Quote
Old 05-10-2010, 09:08 AM   #18
Senior Cook
 
Join Date: Feb 2009
Location: NY
Posts: 321
you really want to be careful with any electric sharpener...they are def convenient, but tend to remove too much material, create too much heat and only leave you with a semi-sharp edge (compared to what it could be, at least)....also tend to scratch up the sides, which may not affect performance , but why scratch up your nice new knife? it may be better than not sharpening at all, but there are much better options and you won't realize how much you are missing out...best option is using stones, but you also have the option of sending them back to shun for a free sharpening

i know one of those was made by shun, but you still need to be cautious...just like the sharpening steel they include in the sets (do NOT use that thing), it's just something they sell so they have an answer when the masses ask "how do i sharpen these?"
__________________
TheNoodleIncident is offline   Reply With Quote
Old 05-10-2010, 12:36 PM   #19
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
funny you brought that back... ;o)

we bought #3 today.. the utility knife for everythin in between Santoku and little Chef ;o)
__________________

__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.