How do I help maintain the life of my Shun Classic knife?

When you use your Shun knife the right way, it should last you many years. Using your chef’s knife effectively isn’t simply about how you can keep the edge straight and the blade sharp; it’s about how you use the knife every day.

You should try not to press down on any of your Shun Classic knives, it will not only cause muscle fatigue, but it will also be hard on your knives. Every time you cut, it’s critical to use a sliding, back and forth motion. Move the knife either forward or backward. By simply pushing the knife forward each time you cut, instead of pushing down, the blade will do the work instead of having to use your muscles to cut. The exact same thing applies when pulling back on the knife. This type of cutting motion will certainly help with muscle soreness and keep your knife in top condition.

Is there anything Shun kitchen knives should not be used for?

Try to make sure you use the right tools for the job. If you are cutting through bones and joints, you should always use a butcher knife, for example the Ken Onion Butcher Knife. Other chef’s knives in the Shun Classic Collection are created for precision slicing and can be damaged by the hard surface of bone.

How should I store my knives?

Store your chef’s knives in a knife case, wooden block, wooden drawer holder, magnetic strip, or even inside their original box. If your chef’s knives are simply tossed in a drawer, they can chip, as well as being a potential hazard every time you reach into the drawer.

What are the proper cutting surfaces?

An important tip to keep your Shun Classic (or any other chef’s knife) sharp is to always use a suitable cutting board. These include things like bamboo, wood, and polypropylene, all of which are soft materials and give way under the knife. If your knife can leave a cut mark on the board, your cutting board is soft enough. You should never cut on marble, tile, granite, ceramic or acrylic slabs. All of these materials will dull your knife very quickly.

How do I sharpen my Shun Classic chef’s knife?

To preserve the life of your knife, as well as for optimum overall performance, it is important to keep it sharp. But do not forget that there is a big difference between sharpening and sharpening.

Honing extends the life of your blade. Basically, she realigns the edge of your knife to give you the best possible performance, right up until your knife really needs re-sharpening. Sharpening actually removes the metal from the knife, restoring the sharpness of the knife. If you sharpen regularly, you will decrease the need to sharpen your knife and extend the life of your blade.

It is possible to sharpen your Shun Classic kitchen knives very easily with the Shun Honing Steel. This honing steel features a built-in honing guide set at the proper angle for Shun knives, which is 16°. Line up your knife inside the guide, then gently rub a few times on each side of the blade. That’s all it takes to preserve the edge. (Do not use a diamond sharpening steel. These steels are designed for sharpening and can strip the metal from the edge of your chef’s knife before it is needed.)

If you follow these simple steps, your Shun Classic razor will perform perfectly for many years.