Chico Buller
Washing Up
In many ways, I agree with you. And let's face it, for most knife users AB didn't break any new ideas that we all didn't know before. He even tells people to seek out professional sharpeners--and for Japanese laminates, I agree.
(The nakiri I bought as a dealer was 59 bucks. The shun model, an identical knife, costs 154 dollars in most outlets. Must be the advertising money they are trying to garner.)
However, after looking at rolled edges and chips, I don't see what the big deal is about bamboo. I don't slam my edges into anything. Even chopping can be done with a more rolled movement. And I've seen the old 1950's multi-colored hardwood boards used for many years and still not damage an entire block of Chicago Cutlery knives.
Some blame has to go to the user.
(The nakiri I bought as a dealer was 59 bucks. The shun model, an identical knife, costs 154 dollars in most outlets. Must be the advertising money they are trying to garner.)
However, after looking at rolled edges and chips, I don't see what the big deal is about bamboo. I don't slam my edges into anything. Even chopping can be done with a more rolled movement. And I've seen the old 1950's multi-colored hardwood boards used for many years and still not damage an entire block of Chicago Cutlery knives.
Some blame has to go to the user.