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TOPIC: Shun Chips

Shun Chips 3 months 6 days ago #18086

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I would be interested in checking with Clay to see if you could send it to him and he could get some pics at 800x or 1600x and maybe that would clue us in more...
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Shun Chips 3 months 6 days ago #18088

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Would love to Josh but customer knives, bagged and tagged ready for drop in morning.
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Shun Chips 3 months 6 days ago #18089

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ahhhh that's right! I forgot about that... that stinks!
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Shun Chips 2 months 1 week ago #18406

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Ok... so yesterday I was sharpening some KitchenAid knives on my belt sander.

I noticed that the edge kept chipping out on a few of them, no matter how much I "destressed" the edge! So finally I just finished them... but when I was looking with the naked eye I could see little inclusions in the edge, so I snapped a few photos.

This is what they look like further down the bevel:



And this is what they look like at the very edge:



Very strange indeed... it's like they didn't use clean steel when starting??
Last Edit: 2 months 1 week ago by razoredgeknives.
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Shun Chips 2 months 1 week ago #18409

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I wouldn't be surprised.
I find the Kitchen Edge metals hit or miss, pretty low on the food chain and quick to find for $8.00 at Home Goods.

The Santoku metal is particularly bad and too thin.
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Shun Chips 2 months 1 week ago #18419

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Quick update.
Today got a few fairly new Wusthof Classic Ikons, already hard honed down to nothing so no chance trying to get the original angle. Nice Knives BTW, very ergo in the hand, solid German feel. Sad that they are getting beat up with the steel so fast, but that's another story.

Anyway, gave the customer a call, note said he had questions on honing.

After talking, (yeah, he was honing the heck on a ribbed steel at unknown angles, usual stuff) mentioned he had more knives to sharpen, new customer.

Said one he wants to send in is a Shun Santuko, fairly new.
Asked him, "is it VG-10 and do you notice any chips on it"? ... yep and yep.
Said it has seen barely any use, just soft veggies, and they thought it odd to have chips and that they did something to it somehow.

Aside the hard honing, his knives are in stellar shape, well taken care of.

Long story short, he's bringing it back to Williams Sonoma.
Seems they still are pumping the same ol out.

Long term, sooner or later you're gonna hit into the Damask cladding.
Wonder what happens then? ..... they have that high VG-10 polished exposed sidewall.
Wonder what thinning will to it :)

Yep, its common.
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Last Edit: 2 months 1 week ago by zig.
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Shun Chips 2 months 1 week ago #18420

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razoredgeknives wrote:
Ok... so yesterday I was sharpening some KitchenAid knives on my belt sander.

I noticed that the edge kept chipping out on a few of them, no matter how much I "destressed" the edge! So finally I just finished them... but when I was looking with the naked eye I could see little inclusions in the edge, so I snapped a few photos.

Quick question.
Did you try giving them a near perp pass and just take away the edge?
I do that a lot, can see what I call "fatigue" come off and feel it.
When I hit hard metal, thin it, reprofile, I can get a solid edge back.

During process near the end, I'll debur and slice a catalog page slow .... and catch those "soft" spots ... if we are dealing with the same thing.

I then take the apex off, run through the steps, and most times can find a hard edge that holds.

Since I do usually hit paydirt eventually, I then chalk it up to weak metal from use.

Is that a possibility you think?
In my case, if dirty metal, than I'd have little chance of getting to some solid.
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Shun Chips 2 months 1 week ago #18428

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zig wrote:
Yep, its common.

Yep, it is. And it is really bad we cannot do much about it.

I have a Fallkniven A1 knife made of VG10. I regard Fallkniven very highly. But even this knife has a microchip.

What do you guys think of VG10 in general? There seems to be a kitchen knife brand (Hattori?) that has got their heat treatment right. But otherwise I hear (and experience) pretty bad stories of VG10.
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Shun Chips 2 months 1 week ago #18429

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mark76 wrote:
What do you guys think of VG10 in general? There seems to be a kitchen knife brand (Hattori?) that has got their heat treatment right. But otherwise I hear (and experience) pretty bad stories of VG10.

I can appreciate its edge retention.
That said, I think it has its place in a worker capacity if its only air pockets and not cracks.
Give me a Camping Knife that I'm not worried about a small chip here or there when battening at a fair price and I'd be happy.

Heck, make an axe out of them.

Sell me a slick high end expensive dolled up piece with chips .... no dice.
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