So we got a coconut and a pineapple today and had some chicken in the fridge which needed cooking. Mini kosher-compatible luau time!
The coconut can be opened with a teeny Swiss Army Knife if you only want the milk. It's a good source of medium chain triglycerides for those of you not getting enough saturated fat in your diet or joyously wanting diarrhea.
Didn't use the Shun Elite Chef's Knife for that. Used my Busse brand Fusion Battle Mistress to open that bub. Tried cutting out the coconut meat with the Shun Elite Paring Knife. Stopped before the tip bent or snapped and finally found a use where my Tojiro Paring Knife was the better choice. Then I overused the Tojiro Paring Knife and bent its tip in two places.
Darnit! So it was back to the Fusion Battle Mistress to finish prepping the coconut. Worked awesome, too! Busse Combat Knife Company rocks!
With the coconut meat all freed from the coconut, it was time to clean off the rindy stuff and get it ready for guten essen. The edge on the Busse brand Fusion Battle Mistress is a wee bit too thick to do that by shape alone and my sharpening could've been better. Now where could I find a very thin knife with a very keen edge?
There it is! My Shun Elite Paring Knife had a flattened edge, so prepping coconut meat was out, but the Shun Elite 8" Chefs Knife (I don't know what an 8 inch chef is, but that knife's name just creeps me out
) was ready to rock-n-roll.
Okay, well, coconut got done, what now?
Pineapple pwn'd my Takeda Hamono brand gyuto a while back, so I just stayed with the Shun Elite 8" Chefs Knife and quickly turned Senor Pineapple into a pile of neatly sliced wedges and a few chunks. Bing bang boom.
Felt bad that I didn't immediately go to my Takeda Hamono brand gyuto right from the get-go, so I tried using it with the chicken:
I think I dulled it cleaning it off from last time.
Dull knives are no fun and neither is leaving raw chicken on the counter while I run to the basement to play with sharpening stones (otherwise, playing with sharpening stones is good fun). Hey Shun Elite 8" Chefs Knife! Could you help me out real quick? Did it ever! Bing bang boom. Only I had to cook the chicken before enjoying it unlike the pineapple.
So making and cooking fixins was all I did this time. Then spent a long time forcing my Takeda gyuto into submission with my sharpening stones and quickly did the same to my Shun Elite Paring Knife. Maybe the Takeda gyuto will be the star next time. Maybe the dynamic entrance of the Busse Fusion Battle Mistress heralds sequels. Maybe being pressed for time will keep me glued to my Shun Elite 8" Chefs Knife. Who knows? Aside from the world class knives, who cares?
and try out the new edge. It cut better, it did that guillotine effect much easier, it made dicing ripe tomatoes something I could do at an acceptable level, but it didn't just fall through them. 
