Hi -
First, an FYI that Ken Onion's Shun series was recently discontinued. I just bought one at a closeout price on ChefKnivesToGo.com. What am I going to do when I need a new one?! Bummer.
My question: Shun recommends never using an up-and-down chopping motion with Japanese knives to avoid chipping, even when on an appropriate cutting surface. Chef Burton - you use this motion with your Shun. Have you had any chipping issues as a result? I've never owned a Japanese knife before and after starting to use it I am very tempted to use the up-and-down chopping motion a lot more than w/ my German knives because the knife cuts so darn nice and smooth with little effort.
Thanks.
UPDATE TO MY QUESTION: As soon as I posted this, Mark from Chefknivestogo told me, "I chop all the time. Don't worry about it. Little chips are an easy repair too. I'm sure they just want to keep down warranty claims." Mark is the expert, not me, so I tend to trust this advice.