@Robert_M_yers - Had a chance to try it out yet?
@Anton_D - Anything to add? Still think it’s the bomb?
So far, so sharp.
Buying them for assorted family members for Christmas.
Someone said, “Well, you might somehow ‘wear down the knife’ faster,” but I do admit to not using 800 dollar knives.
Still a happy slicer.
I’ve felt some hand sharpened edges that are scary sharp, so these won’t beat that, but so easy and I’m cutting paper thin lemon and carpaccio slices. 
I used to hear that when I was buying functional high quality, but not heirloom Japanese knives. Then it hit me that even if it’s accurate, it will take me probably a minimum of 20 years to sharpen them down to replacement level, and I doubt that. It’s been over 10 years since then and I can’t detect any appreciable wear down on any my knives despite a variety of techniques with the main one being the Ken Onion belt sharpener. I’m willing to risk that my $175-200 knives will only last me another 20 years due to sharpening wear. I would be over 70 by then, so there’s a good chance I won’t even be alive to care. If I make it that old, I’ll just buy another.
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I just had an incident with Knife Aid that I’d like to share. The post office is playing games with parcels and I don’t know if this is specific to one company. I have a subscription where I send 7-8 knives in every 6 months for sharpening. So far I have had two shipments that went off without a hitch. This parcel had a mixture of MAC professional (German steel) and Takayuki VG10 knives. In the past, I got emails every step of the way so I knew where my goods were. This time was an exception. No email, no acknowledgement that the shipper had my goods. I waited a week and then reached out to Knife Aid. At first no response and then finally they told me they’d try to track down my shipment. I wanted at least another week with no response and then I started to get aggressive. I know the knives can be replaced but I put a lot of time and effort into building a collection and I wanted answers.
Knife Aid got back to me this week and told me the parcel was confiscated by USPS for insufficient postage. The packages are pre paid so it had nothing to do with me. I was also told there was no way to retrieve my knives. I was pissed and disappointed that they were gone. Two days ago I got a call from Knife Aid customer service offering a replacement. I sent them a detailed list of what had been lost and they offered Zwilling Bob Kramer Meiji knives as compensation. They showed up today and they are absolutely beautiful. The weight and balance are outstanding and the edge is razor sharp. They are a different steel but the same Rockwell hardness as the VG10’s I lost.
The company stood behind the product they sell and made good. Kudos to them! I’d continue to do business with them but I will take precautions in the future. Pictures, tracking numbers, and handing the package to the folks at the local post office so they can ensure there’s sufficient postage.
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I’ve tried this one before, it works well, but then I got the Horl sharpener - completely next level precision
Anton describes his experience the opposite.
Saw that, definitely didn’t have that experience. My knives LOVE the Horl
Yeah I used it once so far and and I’m fairly happy. It’s not a professional sharp but better than anything similar with that pull through style that I’ve used at home.
I’m also one that doesn’t really want to get into learning how to professionally sharpen at home, so I think it’ll be fine for me until I decide to mail them back to Shun.
Interestingly I was at TJ Max the other day and saw this knife set with what looks like the exact same sharpener in it!
I wonder if it’s a general product from somewhere that can just be relabeled with anyone’s brand name?
Im still perfecting my whetstone technique, slowly getting there and can get knives very, just not quite laser sharp. It’s almost therapeutic, that’s why I enjoy doing it “the hard way”
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It is not patented technology, just a trademarked brand. I use one of the chef’s choice Handheld units for routine sharpening of my German blades, so having something as easy to use for the other angled blades makes sense for me. Knives don’t need to be art for this curmudgeon. 
Seems like everyone has their preferred method for regular knives but I don’t think I saw any mention of bread knives. I went years without sharpening mine and then finally figured a way of wrapping fine grit (1000 probably good. No less than 600 or 800) wet/dry sandpaper around something like a pen that fits the serrated grooves and then just working through all the grooves. It works.
In Buenos Aires there are guys who ride around the city on bikes with a particular whistle, sort of like the ice cream trucks in the US, that indicates they are knife sharpeners. They have sharpening stones set up on the front of the bike that are powered by the back wheel. They put the bike on a stand so the back wheel is raised a few inches off the ground and then they pedal away and sharpen the knives.
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I have mine professionally sharpened when they need it
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Yes. AND I spent some time watching the guy at Korin just to improve my technique. I have lots of stones and a Chef’s Choice electric unit for the knives I care less about.
Just got most of mine back from Coutelier in New Orleans. It was a saga with UPS not picking them up from the store for nearly a week then delivering to the wrong address. I usually drop off and pick up but because I missed my regular date the volume was a bit large and they couldn’t get them finished while I was in town.
This!
I use the Ken Onion 3-4 times a year on all my knives, then hit the most-used ones with the Brod and Taylor in between:
Fascinating!
Now I want one of those, too!
I’m surprised the thread hasn’t turned to Japanese whetstones. Honestly, if you want to get your knives seriously sharp, this is the way to go.
Learning the technique takes a little bit of practice and patience, but I’d say anyone can learn in under an hour.
I recommend starting with a 1000 stone for core sharpening and a 5000 stone for finishing/polishing. If you have really rough knives that need a new edge, maybe throw in a 500-600 stone as well, but usually that’s not necessary.
Bob Kramer has a solid YouTube video on his sharpening technique, which is more or less my approach as well.
It’s surprisingly relaxing and cathartic to spend 20 minutes sharpening a set of knives every couple months. You’ll also quickly find your friends using your knives and going “holy sh** that’s sharp.” And soon you find yourself bringing your stones over to friends and family’s houses to sharpen their knives too 
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I dunno, you might want to check out post #28. A guy up there made many of the same points back then. 
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Ha! Did you read the title of the thread? Tons of resources out there for whetstone sharpening for those that want to get serious and invest in the learning curve. There are entire forums discussing knives and perfecting sharpening techniques. This thread is for the inept amateur.