On Mon, 9 Feb 2009 21:40:35 -0500, "Dee Randall" > wrote:

>Sorta in a quandry here. I've been looking at Alton Brown's angled Shun
>knives. I've never owned a Shun knife, but I'm beginning to feel that I've
>bought too many individual knives - See
>http://forums.egullet.org/index.php?showtopic=120883 :-)))
>
>I feel that I'd like them. There is a set for $300; and one knife would
>cost anywhere from $60 to $100. I know that it is false economy to buy
>several when one hasn't even tried one, but I guess that's the big tease. I
>know that if I buy one of the set of seven, then I wouldn't buy the whole
>set with a repeat of the one I already had.
>
>I haven't seen a bad review on the 'angled' Alton Brown knives.

I have a Shun and a Kasumi, and like them both. I've tried the Shun chef's
granton, and felt that it didn't have enough kullens to be effective.

I definitely don't like the Alton Brown Shuns. IMO, the angle is a major
negative, unless you've got a really low work surface. If you don't, I believe
it could lead to serious wrist problems. Even though I'm 6'3"+, since I usually
work on a four-inch thick block on top of my counter, I couldn't possibly use
these knives.

OTOH, I've also tried the Ken Onion chef's, with the reverse angle/drop, and
didn't like it either.

My recommendation would be to get your hands on one of the Brown Shuns and play
with it on a surface at the height of your normal working surface before buying.

-- Larry