Shun Professional Electric Whetstone Knife Sharpener
The Japanese cutlery company Shun promises artisan knife sharpening at home with its new Professional Electric Whetstone Knife Sharpener ($299.95). The device has a small motor that spins a 6-inch whetstone covered by a plastic shield. It comes with two small plastic wedges that fit into a slot at the top and serve to guide the knife’s blade toward the stone at the correct angle: 16 degrees for Eastern blades and 22 degrees for Western.
We gave the wheel a spin to see if it could sharpen our favorite chef’s knife well enough to justify its hefty price tag. After some assembly (fitting on the wheel, its cover, and the wedge), we took a dull blade and attempted to glide it smoothly and evenly across the stone, as instructed. But the spinning wheel grabbed at the blade, sucking it in, and after a few passes we had a damaged knife with a wavy blade. Once we got the hang of it, we pitted the Shun against our favorite electric knife sharpener—you simply plug it in and sharpen by gliding the blade through slots with coarse- and fine-grained abrasive disks.
We took two dull copies of our winning Chef’s Knife and sharpened one with the Shun and the other with our favorite electric knife sharpener. Thirteen testers sliced through sheets of paper and 5 pounds of tomatoes, comparing the two sharpened knives with a brand-new, factory-sharp knife in a blind test.
The factory-sharp knife and the one sharpened by our favorite electric knife sharpener performed almost identically, just about splitting the votes for the sharpest blade. The Shun finished a distant third with a rough, uneven blade that pulled at tomato skin. For our home sharpening needs, we’ll stick with our favorite model; the Shun is expensive, has a steep learning curve, and doesn’t sharpen as well.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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