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Showing 1 of 9 conversations about:
JoePal
3
Jul 14, 2017
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How well do these knives handle heavy use? How well do they compare to the Shun Classic knives? I currently use the 8 inch Yaxel Dragon and it's a great knife, however it seems like I need to sharpen it at least twice throughout the day while I'm at work. I do like that these new knives are slightly thinner than the original which is something that I'm looking for in a new knife.
Deaomega1214
478
Apogee Culinary Designs
Jul 14, 2017
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JoePalIt's important to remember that Shun uses a layered steel blade. In classic it is 63 layers, which means that layer 32 is you actual knife. Dragon uses one piece construction so the entire blade supports the edge. Obviously you are a professional. When you say sharpen I'm assuming you mean running it on a steel. If that is the case, and the edge keeps coming back, then how often you have todo it is determined by how much you are doing, what you are doing, and what your expectations of sharp are. The real question is how many times have you had it professionally sharpened?
JoePal
3
Jul 14, 2017
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Deaomega1214I haven't had it professionally sharpened yet, I'm probably going to get it sharpened a couple weeks before I go back to work. I've only used it for about 7 months 5-6 days a week, using it to cut just about anything from chicken to butternut squash. I will say I love the original Dragon it has a nice weight to it, it's well balanced, and the handle is great. My only complaint is that it's a little on the thick side which makes getting nice thin slices slightly difficult, which the Dragon fire seems to have addressed. I would personally recommend it to anyone who is looking for an alternative to a Shun or Wusthof.
Deaomega1214
478
Apogee Culinary Designs
Jul 14, 2017
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JoePalThank you so much for the email.
CmdrAwesome
56
Sep 8, 2017
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JoePalI'm very jealous that you can use it at work, I've got to have an NSF knife in order to take it into the kitchen. Sad story.
CmdrAwesome
56
Sep 8, 2017
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Deaomega1214Yes, truing and sharpening are different things! A steel just basically bends your edge back at the microscopic level.
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