Mr. Mark, just to throw Mr. EOU into a tizzy, I must say that was a most perspicacious observation you made about Mr. Pepin’s propensity for chopping. Even though I don’t cook much more than fried eggs, I like to watch other people do it, and I’ve seen most all of Mr. Pepin’s cooking shows. He constantly chops. Chop, chop, chop, chop. He’s very fast, accurate and looks at the camera while doing it. He’s an accomplished super chopper!
He also has another interesting little habit in that before commencing chopping he likes to give the blade edge a single, fairly substantial whack against the cutting board. He does it almost every time, and every time I cringe. But considering how greatly his knife skills exceed my own, maybe I should stop cringing and think of it as a teachable moment (a phrase I hate).
“Oh yeah, if you read from the Shun site, chipping occurs from oxidation as much as anything, And they are speaking of stainless steel.”
Yeah, I saw that too. While I inwardly chuckle and think maybe it’s just an excuse for not so durable steel, Mr. MaxTheKnife, who has sharpened more blades than I will in my lifetime, has stated in a post here that something like 98% of the Shun knives he sees are chipped. If memory serves, he attributed some of the chipping to chemical corrosion from people putting the blades in the dishwasher. I have no idea, just passing along the info.
That said, I do find it puzzling that Shun, makers of high end quality blades, declares in their main FAQ that in order to successfully make it through chopping the dinner’s broccoli without damaging the blade, one must proceed with care, and only employing proper slicing technique. Really?
My money’s on a Reich Precision blade, designed and proven to do real work.
BTW, Mr. Mark, ever consider making kitchen cutlery?
He also has another interesting little habit in that before commencing chopping he likes to give the blade edge a single, fairly substantial whack against the cutting board. He does it almost every time, and every time I cringe. But considering how greatly his knife skills exceed my own, maybe I should stop cringing and think of it as a teachable moment (a phrase I hate).
“Oh yeah, if you read from the Shun site, chipping occurs from oxidation as much as anything, And they are speaking of stainless steel.”
Yeah, I saw that too. While I inwardly chuckle and think maybe it’s just an excuse for not so durable steel, Mr. MaxTheKnife, who has sharpened more blades than I will in my lifetime, has stated in a post here that something like 98% of the Shun knives he sees are chipped. If memory serves, he attributed some of the chipping to chemical corrosion from people putting the blades in the dishwasher. I have no idea, just passing along the info.
That said, I do find it puzzling that Shun, makers of high end quality blades, declares in their main FAQ that in order to successfully make it through chopping the dinner’s broccoli without damaging the blade, one must proceed with care, and only employing proper slicing technique. Really?
My money’s on a Reich Precision blade, designed and proven to do real work.
BTW, Mr. Mark, ever consider making kitchen cutlery?