Stainless Steel

Speaking of weird knife phenomena...


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Cookware 167

Speaking of weird knife phenomena...

ziggylu | Dec 29, 2007 07:26 PM

I work part-time for a kitchen store...I had someone bring back FOUR Shun knives yesterday: 3 from the Classic line and one from the Elite line...

ALL four of them had the same problem....pieces of blade missing all along the edge. I guess like big chips from tip to heel?

In my first life I was a housewares buyer for two major retailers, in my second life I cooked professionally, now in my third life I'm doing this. I've seen a lot of knives and a lot of knife issues in these different jobs...but never anything like this.

I was actually speechless when they were shown to me. I asked if they'd been doing a lot of sharpening thinking maybe the edges had gotten really brittle and unstable and were crumbling from that"no, we never do anythign to them" Asked if they were using them on bone. Asked what kind of surface they were using(bamboo was the answer). Asked if they were going through the they were storing them.

I was given all the "right" answers of course...but clearly there was something going on with how these knives were being used to cause this...there's no way we sold four separate defective knives into one house(from two different lines no less)...and if there were production issues we'd be seeing it in our store and other locations...

What in the world causes this? I know it was something being done to them and would like to know for future reference....

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