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.

Dee Dee

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

"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

"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



Funny how things happen. I forwarded our emails to DH and he started
looking at videos and emails and thought the AB Shuns were great, and
ordered them. This was the fastest purchase I've seen him make -- usually
he drags the feet.

A silly aside which means nothing:
Well, he USED to be 6'3, but has shrunk to 6'1 ;-)) I don't think his hands
(or head) has shrunk, tho.

So a set of AB angles is on the way. :-))

Thanks, Larry.
Dee Dee

Dee Randall wrote:
> "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
>
>
>
> Funny how things happen. I forwarded our emails to DH and he started
> looking at videos and emails and thought the AB Shuns were great, and
> ordered them. This was the fastest purchase I've seen him make -- usually
> he drags the feet.
>
> A silly aside which means nothing:
> Well, he USED to be 6'3, but has shrunk to 6'1 ;-)) I don't think his hands
> (or head) has shrunk, tho.
>
> So a set of AB angles is on the way. :-))
>
> Thanks, Larry.
> Dee Dee
>
>

I have a Shun 7" santoku with a left handed handle. There's enough room
that I never hit my knuckles on the cutting board. The Shun is the best
knife I own supplanting the 10.5" Global chef knife and the 10" Sabatier
slicer for most applications. The shun is easy to sharpen and holds and
edge very well. I have an F. Dick offset bread knife that's great. The
offset blade makes a difference with the blade at the same level with
the handle.

In article >,
"Dee Randall" > wrote:

> but I'm beginning to feel that I've
> bought too many individual knives - See
> http://forums.egullet.org/index.php?showtopic=120883 :-)))

Wow, Dee, you are with knives where I am with post and pans. Shags
would be so proud.

As to the Brown knives, I've not paid attention or looked into them, so
I can't help you, there.

jt