Bob Kramer shun knives

C

crazyengineer

Joined
Apr 2, 2011
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I just got a set of shun knives designed by Bob Kramer here. I got to use them for the first time tonight. they are sweet, sorry, no action shots.

I would not normally have gotten these because of the price ($1500.00), but I was in the store when I got them and they were the display model and were on sale for half price, so I scooped them up. With the money I saved on them, I was able to get a set of water stones here. I used them last night on my mother's shun kaji kitchen knives and I am impressed, since this is the first time i have been able to use water stones.

The handles on these are great, as is the balance. The only complaint I have for the set is the honing steel, I would rather a ceramic rod. I can remove the rod from the handle, so I am going to try to find a ceramic rod that I can use there instead. (anyone know where I can get one?)

sorry for the cell phone pics

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Like those Kramers! I gotta nice ceramic rod from MAC knives. I think they're pretty cheap. The one with the plain wooden handle. Made in Japan, nice quality
 
that is nice a nice rod, but I would like to keep the matching handle from the one that came with the set. So I am looking for a rod that I can replace the steel one with....I have no problem epoxying it in if that is what I have to do, since I wont ever use the steel rod. If I cant find a rod that will fit, I will probably try to get that one or one very similar.
 
Using steel or ceramic rod against SG2 at 64-66rc steel would likely result in micro-chips. I would avoid the rod, just touch up your knives using the 5K waterstone.

Nice knives, enjoys!
 
Wow! Those are really nice! I have a set of Ken Onion Shun knives that we have owned for about 4 years. i usually strop mine with leather/chromium III. Do those honing steels work? Seems like they would take more skill than the way I hone mine.
 
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bluntcut said:
Using steel or ceramic rod against SG2 at 64-66rc steel would likely result in micro-chips. I would avoid the rod, just touch up your knives using the 5K waterstone.

Nice knives, enjoys!
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Thanks for the info, I knew that the steel rod would produce micro chips, but I didn't know that the ceramic could, I'll take your advice and use the 5k stone until I can get/make a strop block for it.

Id like to get a 10k stone, but that won't be for a while. Like I said earlier, last night was my first experience with waterstones, especially ones that big. Before I had done all my sharpening on an older buck Arkansas stone maybe 6 inches by 1.5 or 2....I still can't get over the difference
 
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crazyengineer said:
Id like to get a 10k stone, but that won't be for a while. Like I said earlier, last night was my first experience with waterstones, especially ones that big. Before I had done all my sharpening on an older buck Arkansas stone maybe 6 inches by 1.5 or 2....I still can't get over the difference
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Yeah 5K edge is well-balanced for kitchen usage. There is no rush to get 10K or 15K water/glass-stones. Once you decide to push the envelope, just be mindful that SG2 steel has ~ 2% of Vanadium. So when grit goes smaller than 6-8 microns, standard stones abrasives (alumina, sic, ceramic) are not suited for dealing with Vanadium carbides. For eye bleeding edge, look into using diamond & cubic-boron-nitride compound/film and finish strop on bare leather.
 
I may look into a strop and compound, though I will probably make a paddle strop for them, 2 sided with compound on one side and straight leather on the other. I'll probably get it at the same time I get a new one for my razor
 
Rather than starting a new thread, I am also going to be in need of a fillet knife. Can anyone recommend a good one?

I have a budget up to 150. Need something for bass, etc...
 
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