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Cookware 14

Shun Sharpening

yddeyma | Sep 9, 201303:45 PM


I have one good knife, my Shun Santoku. I actually was given it as a gift, otherwise I would never have realized what I was missing! The factory edge was simply astounding. I used it for about a a year and a half until about six months ago, I sent it to Shun for sharpening. I've got to say, I was a bit disappointed. It came back sharper than it went, but it was not nearly as sharp as the factory edge (not sure if it can ever be that way again).

Now, it's getting dull again, and it's gone dull much quicker than the first time around. I'm not even using it as much, we went through a two month period where I hardly cooked at all, we were traveling so much! So I am not sure whether to send it back to Shun or maybe get the Shun sharpener. There is an electric one and an old school angle/block with wet stone. I do not think I have the skill for hand sharpening, but I was contemplating the electric model. Thing is, it's about $100 and if it will only get me as sharp as the free Shun service, I'd rather just send the knife back to them.

Thoughts? I am pretty much an amateur when it comes to cooking, but I do store my knife in a wooden block, don't put it away wet, don't put it in the dishwasher and hone it after each use. I do use a non-Shun honing stick, though, would that make a difference for dulling the edge? I think it's a Wusthoff stick.

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