Make a chef knife course vs Shun Classic knife
Discussion
Hello,
Has anyone done a make a chef knife type course? I would like to do something like this https://www.joelblackknives.com/courses-1 because I fancy trying blacksmithing. Plus I like to cook and I am planning on buying a good chef knife anyway.
I would like something like a Shun Classic chef knife; I think the way they are made is fascinating/looks great and I do appreciate a super sharp knife that will hold its edge.
The thing I am pondering is if I were to make a knife on a course, will it be decent? Obviously I am not going to make something as good as a Shun knife, but will they be miles apart in use? I don't want to put all the effort into making the knife and then be disappointed that it doesn't perform that well.
Has anyone done a make a chef knife type course? I would like to do something like this https://www.joelblackknives.com/courses-1 because I fancy trying blacksmithing. Plus I like to cook and I am planning on buying a good chef knife anyway.
I would like something like a Shun Classic chef knife; I think the way they are made is fascinating/looks great and I do appreciate a super sharp knife that will hold its edge.
The thing I am pondering is if I were to make a knife on a course, will it be decent? Obviously I am not going to make something as good as a Shun knife, but will they be miles apart in use? I don't want to put all the effort into making the knife and then be disappointed that it doesn't perform that well.
How close is the Shun in blade shape, and handle shape to the one in the course illustration? I find its more about fit to the hand, and balance than anything intrinsically better in the Shun. That said, I made my own from a blank, and its awfully balanced, and uncomfortable, but I would hope a professional course may produce better results 
Making a good chef's knife does take a bit of skill, and a fair bit of knowledge about what makes a knife perform well. With a good instructor, you should be able to create something good and usable, but it might be a struggle to get that last 20% that turns "good" into "great". Still, it would be a lot of fun and you'd have something that you can say you made. The steel would be at least as good as the Shun.
Shuns are decent, but you can get better for the same money or less. I and a few others on here have used japanesechefsknife.com, which has a great range at different price points.
Shuns are decent, but you can get better for the same money or less. I and a few others on here have used japanesechefsknife.com, which has a great range at different price points.
Edited by uncinqsix on Saturday 21st August 08:13
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff