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That $200 Japanese knife I bought was a game changer until it chipped on a lemon
I spent $200 on a Shun chef's knife last year because I was tired of dull blades, and it cut through everything like butter for about 6 months. Then I tried to wedge through a lemon seed and a tiny chip flew off the edge, now it's got a weird spot that won't sharpen out. Has anyone else had expensive knives fail on something simple, or am I just unlucky with mine?
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wesley_hart3d ago
chipped on a lemon" makes me wonder if you were twisting or torquing the blade sideways.
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coleman.christopher3d ago
Probably the angle you cut with it. Most people slice straight down, but that blade geometry hates lateral pressure. Harder steels are brittle, that's just physics.
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