Shun is the Rolls Royce of the knife world! Its high maintenance, high performance that you would expect from Japanese smiths that started making knives when katanas were outlawed in Japan. See the ripples? Those are different layers of steel that were folded together during the forging- making it very very strong and sharp. The drawback, these knives tend to chip or crack when cutting very hard foods- like butternut squash or bones. So avoid those to keep your knife sharp.
No knife, no matter how good it is, stays sharp by itself. The feathers in the blade get bent, the edge gets dull. And you need other tools to keep it sharp and maintain the edge through the life of the knife.
Cue the steel and whetstone! Quick note on them. Steel is used for honing the blade. Returning it to sharpness when you’re using it.
Over time, the knife will lose its edge, and the steel will not be able restore it, that’s when the whetstone comes in. The whetstone will return the sharpness to the edge by grinding away micro chips in the edge and refining the blade to a 15 degree edge. Roughly speaking it scrapes away old metal and gives an even edge line to the blade.
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