+1 I was in Williams Sonoma with my mother last weekend in the international mall in Tampa, FL.
Some guy (a chef he said to the clerk) was buying a new knife. I couldn't see what kind. The clerk asserted, "You hone before every use don't you?" The guy nodded, "And you re-sharpen every 14 months right?" The guy again nodded.
O.K. Seriously. Every 14 months? Is this not the worst advice on when to "Send your knives out for sharpening" you could give?
They both should have known more about the blades, or the clerk should have kept his mouth closed at least.
Off topic, now they have so many Shun knives it's unreal, but they had yet a new line there, I think a Williams Sonoma exclusive. To give you an idea on prices, The 6" santu- was 400.00 the whole 10 piece knife set was on sale
for 2,700.00 but they looked pretty nice.Also, does anyone have experience with the SG2 powder steel they use in the high end Shuns? The others run VG-10.
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