Nakiri used like a cleaver( warning: you will cringe)

Kai Winters said:
I'd call the a chopping knife, not a cleaver.
I have a similar chopping knife I've had for nearly 40 years and it has never chipped because when chopping through a bone I use my cleaver which is the same age and has no chips either.

I also tend not to "chop" a bone but use a boning knife to separate bones at the joints and a bone saw "if" I have to cut a bone in pieces.

Her husband was very foolish and careless...glad it wasn't my wife but she knows far better than this woman's husband
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8 years ago I would have been cheering her husband on, haha we've all been there.
pjwoolw said:
I see so many Shun knives in a similar condition. Good save for sure! Very nice work!
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Thanks brother
LKH9 said:
This is shocking! Very nice repair, do you cool the blade when grinding on the belt-sander? A knife-nut usually does a WAY better job at repairing knives than most so-called 'professional sharpeners'.

No cooling needed, the worksharp doesn't have a high speed motor like a big belt sander. Also 80°F is the magic number not to pass. I just work bare handed and feel for warmth. On the blade or edge from time to time.
Also, there are some amazing professionals out there

When I was a teen, I used a Kiwi-brand "Nakiri" for chopping a coconut half, got the job done but badly damaged the knife back then. Was not edge-ucated back then yet.
Haha been there, kiwi brand is awesome
I bet most people will use a Deba or 270-300mm Yanagiba for chopping bones too, because they do feel heavy & powerful in hand. So it must be made for chopping!
Exactly.
Sharpening is a form of joy for knifenuts, but until now, no one offers me blades for sharpening/repair, I do these for free!:yawn:
Yea I love to sharpen blades.
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Echo63 said:
Its not bad - quick and dirty way to put a sharp edge on the "general use" kitchen knives.
My knives (ones the wife doesnt use) are finished on edgepro 3000 grit tapes.
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Yea unless it's a fancy kitchen blade I don't go above 1000.
 
Yeah, cheap kitchen knives don't deserve a highly refined edge unless it's for first impression to the owner. It's going to dull the the moment it hits the cutting board anyway.
 
Kai Winters said:
I'd call the a chopping knife, not a cleaver.
I have a similar chopping knife I've had for nearly 40 years and it has never chipped because when chopping through a bone I use my cleaver which is the same age and has no chips either.

I also tend not to "chop" a bone but use a boning knife to separate bones at the joints and a bone saw "if" I have to cut a bone in pieces.

Her husband was very foolish and careless...glad it wasn't my wife but she knows far better than this woman's husband
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In Asia, the way chicken is cut up is very different from Western countries. For example, a chicken thigh is chopped in half as is the chicken drumstick, so from the entire leg unit you get four pieces in an Asian market rather than two. The body of the bird is chopped into quarters. In the West we cut a chicken apart at the joints. In Asia this is usually not done. When I shop in local markets for a BBQ'd chicken, I always tell them NOT to cut it up for me. I don't like dealing with all the little bone 'splinters' that result from their methods. I wait until I get home and cut it up Western-style.


Stitchawl
 
Sure enough I had a young fella bring me three Shun today. One or which was that same Nakiri but in VGMax (I call it VGCrap). All three pretty tore up. Amazing what folks do to those knives.
 
I can't figure out if it's because the Shun has heat treatment issues or if it's because its marketed and we'll recieved to a wider audience that's less informed about proper care.

I talked to a professional Sharpener at a knife shop.

He stated he doesn't carry Shun knives because he feels they are more prone to chipping due to heat treatment issues.


Could be both,

I still love the Shuns though.
 
The older VG10 knives are OK once you get back up into the blade with a couple of sharpening sessions. They're SG2 steel knives are pretty darn good. Now I see mostly VGMax catalogued, whatever it really is, steel in very pretty knives. Still not a good value be any stretch of the imagination.
 
I have used Nakiris for years and never saw anybody abuse one like that. The horror....... Nakiris should only be used for slicing and chopping vegetables. You need a dedicated heavy cleaver handy for chopping things with bones in them. Everyone should have a cleaver with a fat chisel grind. I sharpened knives for restaurants for a while and every so often you would see fine chef knives that were used as crowbars and chisels by the hired help. Several of the head chef's finally started locking their knives away.:D
 
drail said:
I have used Nakiris for years and never saw anybody abuse one like that. The horror....... Nakiris should only be used for slicing and chopping vegetables. You need a dedicated heavy cleaver handy for chopping things with bones in them. Everyone should have a cleaver with a fat chisel grind. I sharpened knives for restaurants for a while and every so often you would see fine chef knives that were used as crowbars and chisels by the hired help. Several of the head chef's finally started locking their knives away.:D
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Haha good share :)
 
DeadboxHero said:
I can't figure out if it's because the Shun has heat treatment issues
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A while back, when Jason B was sharpening 100+ blades a day, 5 days a week, for months, I remember him commenting that he very much disliked sharpening Shuns because they were very prone to chipping. I believe he cited the heat treat as the problem. Maybe he'll read this can clarify.

or if it's because its marketed and we'll recieved to a wider audience that's less informed about proper care.
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I think this plays a part too.

Brian.
 
I've heard some swear by Shun's, I have only swore at them.
 
One of the chef's handed me his nice Wusthoff chef's knife that one of his "kids" used to pry open a locked steel drawer - broke a 1/2 inch of tip off. I cut it down into a smooth Nakiri shaped point and he loved it. I did the same thing to an old Chicago chef's knife of mine and that thing lives next to my cutting board. It's basically a 4.5 inch Nakiri. It will do almost any kind of food prep. Even my wife loves it. (and it keeps her little fingers away from the edge)
 
DeadboxHero said:
Haha I think all shuns come with user warnings
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They do. My set came with a specific warning that the cleaver was a only a vegetable slicer, not a bone cleaver.

In grinding away the chips, did you pretty much go 90 degrees across the edge or did you worked at the desired angle until the chips were worked out?
 
I did not know that...thanks for the info...interesting...I'd not want to be picking out all the pieces of bone splinter either
 
Sorry, but if it looks like a cleaver, I'd use it as one. I don't think it would last very long in my kitchen.
 
sodak said:
Sorry, but if it looks like a cleaver, I'd use it as one. I don't think it would last very long in my kitchen.
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It would be very obvious once in hand that this is a light duty tool.
 
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