Recommend me some Knives....
Discussion
NordicCrankShaft said:
Globals are possibly the worst overpriced pieces of s
t on the market, no balance, prone to snapping and an absolute bd to keep sharp. The amount of junior chefs I've seen waste money on Global knives over the year is unreal only to ditch them and buy various other brands.
I question any professional chef current or former that recommends Global. Just utter utter trash.
I started using Shun damascus steel Japanese knives towards the end of my career. Very nice in the hand, good balance and stay very sharp after lot's of cutting also look the part aswell.
Absolute nonsense.t on the market, no balance, prone to snapping and an absolute bd to keep sharp. The amount of junior chefs I've seen waste money on Global knives over the year is unreal only to ditch them and buy various other brands.I question any professional chef current or former that recommends Global. Just utter utter trash.
I started using Shun damascus steel Japanese knives towards the end of my career. Very nice in the hand, good balance and stay very sharp after lot's of cutting also look the part aswell.
I have Globals and I am not really a fan of them, but without a doubt they do very well in tests. To call them trash just shows either utter ignorance or a bizarre hatred of the product. I have had mine for years and put them in the dishwasher every day , they are good knives I just prefer others.
My favourite by far is my Wustoff and this seem a good deal http://www.ecookshop.co.uk/ecookshop/product.asp?p...
I had Globals when I first started out 16 years ago bought a full set that cost an absolute fortune thought they were the dogs bks. Then I got some experience working with different chefs in different restaurants using different knives and honestly Globals, aside from their one piece design in my opinion are still rubbish. I've seen plenty snap not just my own, which isn't too difficult if you're using it every day. I've also seen a lot of rusted examples too not because they were not maintained properly add to that Global customer service is rubbish.
Pretty revolutionary in their time but the industry has moved on so much since Global owned the market. Once you've held and used a proper Japanese style knife you will know exactly what I mean. There was a saying that I heard often amongst my fellow professionals "Globals, a st knife for a st chef" in pretty much every chef circle I was ever in and I'm not one of these guy's that stayed in the same restaurants for years, I've travelled about, worked all over Europe and in the Southern Hemisphere from one all the way to three Michelin star restaurants and it is literally said all over the world. I actually gave my set of Globals to a young Danish Commis Chef.
At the end of the day for me knives are a very personal thing, there's no right or wrong answer just an answer I can give based on my very own hands on experience. For me Globals are a designer brand more suited to the home cook that doesn't know any better.
Another very good knife that I used that wasn't super expensive were Mac knives
ks. Then I got some experience working with different chefs in different restaurants using different knives and honestly Globals, aside from their one piece design in my opinion are still rubbish. I've seen plenty snap not just my own, which isn't too difficult if you're using it every day. I've also seen a lot of rusted examples too not because they were not maintained properly add to that Global customer service is rubbish.Pretty revolutionary in their time but the industry has moved on so much since Global owned the market. Once you've held and used a proper Japanese style knife you will know exactly what I mean. There was a saying that I heard often amongst my fellow professionals "Globals, a s
t knife for a st chef" in pretty much every chef circle I was ever in and I'm not one of these guy's that stayed in the same restaurants for years, I've travelled about, worked all over Europe and in the Southern Hemisphere from one all the way to three Michelin star restaurants and it is literally said all over the world. I actually gave my set of Globals to a young Danish Commis Chef.At the end of the day for me knives are a very personal thing, there's no right or wrong answer just an answer I can give based on my very own hands on experience. For me Globals are a designer brand more suited to the home cook that doesn't know any better.
Another very good knife that I used that wasn't super expensive were Mac knives
Edited by NordicCrankShaft on Friday 1st January 21:09
When the Global brand started making it big in the uk in the mid 1990's a chef in the restaurant where I worked proudly came in with a set. We all tried them out & thought they looked cool but ultimately were completely hopeless. Very few professional chefs seem to bother with them these days in comparison with the middle class dinner party demographic.
Victorinox & some type of Sabatier are far more popular choices now amongst professionals, much as they were back then...
Victorinox & some type of Sabatier are far more popular choices now amongst professionals, much as they were back then...
zygalski said:
Global are very much a love/hate knife.
I can't stand the balance on them & they feel flimsy to me. The blades are un-reassuringly light! Try before you buy in my opinion.
Handle a 20cm Global chef's knife alongside something like a Sabatier Stellar 20cm one & see which you think feels better in the hand.
The Stellar is about half the price of a Global & I reckon you'll be very surprised....
If you want to impress dinner party guests though, go for Global or Wusthof.
Thanks Chap - plenty of suggestions here.I can't stand the balance on them & they feel flimsy to me. The blades are un-reassuringly light! Try before you buy in my opinion.
Handle a 20cm Global chef's knife alongside something like a Sabatier Stellar 20cm one & see which you think feels better in the hand.
The Stellar is about half the price of a Global & I reckon you'll be very surprised....
If you want to impress dinner party guests though, go for Global or Wusthof.
I have set of Stellar Pans and I am very impressed with them, so if the knives are of similar quality, they'er probably worth a look...
NordicCrankShaft said:
I had Globals when I first started out 16 years ago bought a full set that cost an absolute fortune thought they were the dogs bks. Then I got some experience working with different chefs in different restaurants using different knives and honestly Globals, aside from their one piece design in my opinion are still rubbish. I've seen plenty snap not just my own, which isn't too difficult if you're using it every day. I've also seen a lot of rusted examples too not because they were not maintained properly add to that Global customer service is rubbish.
Pretty revolutionary in their time but the industry has moved on so much since Global owned the market. Once you've held and used a proper Japanese style knife you will know exactly what I mean. There was a saying that I heard often amongst my fellow professionals "Globals, a st knife for a st chef" in pretty much every chef circle I was ever in and I'm not one of these guy's that stayed in the same restaurants for years, I've travelled about, worked all over Europe and in the Southern Hemisphere from one all the way to three Michelin star restaurants and it is literally said all over the world. I actually gave my set of Globals to a young Danish Commis Chef.
At the end of the day for me knives are a very personal thing, there's no right or wrong answer just an answer I can give based on my very own hands on experience. For me Globals are a designer brand more suited to the home cook that doesn't know any better.
Another very good knife that I used that wasn't super expensive were Mac knives
I am now in the unusual position of defending something I am not particularly fond of. ks. Then I got some experience working with different chefs in different restaurants using different knives and honestly Globals, aside from their one piece design in my opinion are still rubbish. I've seen plenty snap not just my own, which isn't too difficult if you're using it every day. I've also seen a lot of rusted examples too not because they were not maintained properly add to that Global customer service is rubbish.Pretty revolutionary in their time but the industry has moved on so much since Global owned the market. Once you've held and used a proper Japanese style knife you will know exactly what I mean. There was a saying that I heard often amongst my fellow professionals "Globals, a s
t knife for a st chef" in pretty much every chef circle I was ever in and I'm not one of these guy's that stayed in the same restaurants for years, I've travelled about, worked all over Europe and in the Southern Hemisphere from one all the way to three Michelin star restaurants and it is literally said all over the world. I actually gave my set of Globals to a young Danish Commis Chef.At the end of the day for me knives are a very personal thing, there's no right or wrong answer just an answer I can give based on my very own hands on experience. For me Globals are a designer brand more suited to the home cook that doesn't know any better.
Another very good knife that I used that wasn't super expensive were Mac knives
Edited by NordicCrankShaft on Friday 1st January 21:09
I Googled the phrase 'a s
t knife for a st chef' and got no hits whatsoever so I would suggest this 'saying' was a little bit localised to your kitchen. I have had a set of six for about ten years and they have been totally abused, they can go rusty but I put them in the dishwasher and you just rub the rust and it comes off. I bought a Japanese knife , for a lot more than a Global costs , and lent it to a chef in my kitchen and it has massive holes gouged out of the blade. I also bought a Henckles cleaver that became useless after I used it to chop through a big bone, but my Globals have been dropped , used to cut stuff they shouldn't , and they are still sharp with a straight blade.
As you say, knives are a personal thing and I honestly cannot imagine anyone who has to work with a knife all day choosing a Global knife over some of the others , but that is not the argument here, you said they are trash and now you say they are s
t. This simply is not true, they are well balanced, light, sharp, and made of good steel. They are not the best knives in the world but for the price they are never going to be. After i made my last post defending them I searched reviews and forums to see if I had made a mistake, and I haven't. Any knife review says it's a more than competent knife.
You suggest a MAC knife, and a 'real' Japanese knife but these are far more expensive than a Global knife.
21TonyK said:
?? Mods, is it time for a sticky on this subject?
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
OP this is the site you want http://www.japanesechefsknife.com/
I like this Victorinox Santoku, it's pretty much the only knife I use. Not professional by any standards just general home cooking. Feck I use it to open cardboard boxes, sharpen pencils etc if I have nothing else near by. Lightweight, sharp and importantly very easy to keep sharp. Cheap as chips as well.
Cotty said:
OP this is the site you want http://www.japanesechefsknife.com/
I agree, Their prices are in dollars which saves yo a fair chunk as is delivery which is a fixed price my last order only cost £7 to deliver two santoku knives. It is a little bit of a gamble not being able to hold or feel the knife but I have had nothing but quality from them. The one thing to remember is that Japanese knives are finer and less solid than European knives which means that the blade is more likely to nick. It's really down to what you are using the knife for. A European blade will be tougher and useful in many disciplines but never quite as sharp as a Japanese, a Japanese will give you the finest control but not always the best longevity or breadth of use.
From what you have said I reckon it's worth getting an 8 inch Wusthoff of henckels for your mainstay as they are tough and will keep a good sharpness with less risk of damage and a 5-6inch petty japanese knife (I use a kanetsugu) for fine applications, they are more lightweight with a much thinner blade which allows a bit more control.
Wüsthof Classic Ikons are very good and not too expensive. I've had mine for 5.5 years and they have been used virtually everyday in a professional kitchen and I have only had to have them sharpened once in that time.
I bought a set of Global knives for my mum and they are great for her. I find them light and a bit flimsy but they do hold an edge well and are fine for a domestic kitchen.
Another mark to look for is Güde. They are very nice but I found the grip did not fit comfortable in my hands but they are beautifully balanced.
I bought a set of Global knives for my mum and they are great for her. I find them light and a bit flimsy but they do hold an edge well and are fine for a domestic kitchen.
Another mark to look for is Güde. They are very nice but I found the grip did not fit comfortable in my hands but they are beautifully balanced.
The Santoku in this link is still my favourite all purpose knife.
http://www.japanesechefsknife.com/SaiunDamascusSer...
It sharpens up like a razor. Nice thin blade. Very well balanced.
http://www.japanesechefsknife.com/SaiunDamascusSer...
It sharpens up like a razor. Nice thin blade. Very well balanced.
NorthDave said:
Has anyone mentioned F Dick? You can get them from Nisbets and they are a good quality knife. They have a shop on Shaftsbury Avenue in London where I assume you can try before you buy too.
I use F Dick at work, good weight and comfortable. Hold an edge for a solid days work as well.thebraketester said:
The Santoku in this link is still my favourite all purpose knife.
http://www.japanesechefsknife.com/SaiunDamascusSer...
It sharpens up like a razor. Nice thin blade. Very well balanced.
I considered this one but ended up going for this...http://www.japanesechefsknife.com/TenmiJyurakuSeries.html#AogamiSuperhttp://www.japanesechefsknife.com/SaiunDamascusSer...
It sharpens up like a razor. Nice thin blade. Very well balanced.
Unfortunately they don't make them anymore but there are some great alternatives on the website. I researched for months before buying and the JCK originals also got great reviews - particularly the CarboNext. I'm going to buy the petty knife I think.
I didn't end up paying import costs - just a clearing fee (can't remember now but £10 or so sounds right). It also arrived in ultra quick time.
I've just picked up a five piece Global knife set from Aldi at £99.99 - they had them in on special offer a few months ago at£199.99, they've reduced any left to half price to clear. The set comprises a block plus 4 knifes - 20cm cook's, 22cm bread, 14cm vegetable and 8cm pairing knife.
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