"pltrgyst" > wrote in message
...
> 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


I 'do' have wrist problems; i.e., a tiny bit of repetive action and I'm in
very big trouble ligament wise (not carpal tunnel) so I was thinking that
the AB shuns might be an answer for me.

I shall heed your advice. Thanks for the answer.

Dee Dee