More on slicing maters - 14 blades

[MaxtheKnife]

I find it interesting that you see a lot of chipping in Global knives.  According to the Global website, their fantastic Cromova 18 steel is hardened to HRC 56-58, and “remains razor sharp longer than any other steel…”!  Wow!
http://globalknives.uk/about/
 
That hardness is not all that much greater than your average kitchen knife so I’m a bit surprised they are so prone to chipping.  Maybe the brittleness is the result of whatever it is that allows them to stay razor sharp longer than any other steel.
 
I’d like to own a Shun knife, but I don’t.  I’ve always heard they are prone to chipping.  In one of the videos that you posted, you show a Shun chef’s knife with severe chipping along the edge.  You were speaking with a customer at W&S and politely said, “this knife has been neglected or used in a very harsh way”.  I must applaud your diplomacy as I may have slipped and blurted out something like, “Wow!  Someone beat the living !%#$@ out of this knife!” 
 
I wonder what folks are doing with their Shun knives that result it chipping.  Just normal use?  Whacking through bone?  Dishwasher?  Banging around in the sink?

grepper

luckily most shun and global owners hand wash, but not all and you can really see a difference in the blades from hand washing and dishwashing..............the dishwashing ones will get little brown spots all along the knife and at times it attacks the the edge with chip where the brown spot is..........i said 90%, but probably closer to 95% have them with age or metal fatigue........i do not know.