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Global Cooks Knifes.......amazing!

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default Global Cooks Knifes.......amazing!

Post by Fahrenheit on 10th January 2010, 3:33 pm

This Christmas i treated myself to a new knife. It's a 20cm Global Knife............it's amazinf and has improved my life massively! It's so sharp......it actually is razor sharp.....you could literally have a shave with it. I'd highly recommend it to anyone who enjoys cooking. Well worth the money. You can cut onions like the pro's:-)
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default Re: Global Cooks Knifes.......amazing!

Post by Wilhelm Von Rhomboid on 10th January 2010, 3:55 pm

make sure you keep it sharp though. Would recommend the shinkansen water ceramic sharpener - the bevel is not the same as normal kitchen knives so normal sharpeners not good.
They are easy enough to keep sharp if you are vigilant but an absolute b***er to reprofile if you let them go.

Is it the G2 you got? That is my everyday choice in the kitchen. I swear by it. With the GF-21 boning knife and the little flexi GS-11 (and the occasional use of a Frost's Mora) that covers 95% of my kitchen needs (apart from when we get into cleavers and bone saws).

I absolutely love Global knives. Can't see why anyone would pay silly money for knives when these are such good value. Way better than Wusthof or Sabatier in my experience.

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default Re: Global Cooks Knifes.......amazing!

Post by Bardster on 10th January 2010, 3:59 pm

Most knives are sharp from the factory...... The trick is maintaining or restoring that sharpness. Very Happy A few tips if I may... Dont stick it in the disk washer or washing bowl with the rest of the cutlery. Use it, wash it straight away then put it back in its block. strop or steel it regularly and it will maintain its sharpness longer. Once every six months or so sharpen on a wetstone or diamond plate. ALL knives go blunt with time. Don't use it on a glass cutting board, wood only and then preferably endgrain. Dont try and cut bones with it - it will chip! Basically look after your cutlery and it will look after you and give you many many years of good service. Very Happy
Happy Cutting Very Happy
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default Re: Global Cooks Knifes.......amazing!

Post by Fahrenheit on 10th January 2010, 4:04 pm

Yeah it's the G-2. I've always had a decent set of knives and i used to sharpend them everytime before use with a diamond steel but this Global knife is something else.

I'll definately keep on top of sharpening......i can't stand using blunt knives....I'm planning on buying a wetstone and use the diamond steel in between using the wetstone.

The standard knife sharpeners are no good.....they take off too much material and are too aggressive.....like you say they sharpedn to the wrong angle anyway for proffesional knives.

I'm well impressed with it though.....couldn't believe how sharp it is.......Costco have actually got a 5 piece set of Globals in at the moment for about £180 so i may purchase one of thos for the other bits n pieces i need.

Cheers for the maintenance tips.......i'm pretty up on cooking stuff anyway.......It's another of my hobbies......got a full set of Le Creuset which i couldn't live without....they're great pans.

Can't stand glass chopping boards......they're dangerous and very bad for your knives......can't understand why people would buy a glass board....suppose they got bamboozled on all the hygeine rubbish.
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default Re: Global Cooks Knifes.......amazing!

Post by Wilhelm Von Rhomboid on 11th January 2010, 2:50 pm

Bardster wrote:Use it, wash it straight away then put it back in its block.


I hate knife blocks. The enemy of sharp blades. Magnetic strips are the way to go IMO.

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default Re: Global Cooks Knifes.......amazing!

Post by Bardster on 11th January 2010, 4:29 pm

True, and I use a strip myself, but most use a wooden block I have found.
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default Re: Global Cooks Knifes.......amazing!

Post by Nick B on 15th January 2010, 3:07 pm

I used a wet stone and steel for my knifes.
I'm afraid it may be old fashioned, but thats how I was taught when I was learning how to slaughter /butcher, over 30 years ago now.
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default Re: Global Cooks Knifes.......amazing!

Post by Wilhelm Von Rhomboid on 15th January 2010, 3:30 pm

Nothing old-fashioned about it Nicky, that's how I do my normal kitchen knives. The bevel on Global blades is different though - about 10-15 degrees as opposed to 30 or so. Also they need a ceramic or diamond edge.

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