Would this Steel be suitable for a Shun chefs knife?

Discussion in 'Cooking Knife Reviews' started by bayden, Jul 1, 2014.

  1. bayden

    bayden

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    Culinary Student
  2. mikael

    mikael

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    I had that steel once. Well actually I had two of them. One of them broke when droppet and I gave the other away.

    They work but are pretty coarse. And I only paid around 50$ for mine. So I wouldn't recommend it. But if you want it get it somewhere else for cheaper.

    For a ceramic steal or rod I'll recommend the ones from mac they are pretty cheap and they just work. Or the red one from sieger. That's what I use

    Mikael
     
  3. rick alan

    rick alan

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    Speaking of which, I still haven't solved the wire edge problem with my Shun, but have not given up.  Now at least I can make that wire wicked sharp, just about hanging-hair sharp, but it only stays that way if you do nothing but fell single hairs with it.

    Rick