Discussion
What's the problem with "fairly old" Globals? If its just "fancy a change" then carry on. But if they're blunt and you can't really get them sharp anymore - take them to your local butchers who'll probably sharpen them for you (for a fee) or check Yell.com as there'll be mobile knife sharpening firms around.
Once they're sharp keep them sharp using a steel (the Global ceramic steel is very nice) each time you use them. Make sure you've got your technique right and they'll stay sharp for ages. A crap technique will blunt them quicker than almost anything.
Once they're sharp keep them sharp using a steel (the Global ceramic steel is very nice) each time you use them. Make sure you've got your technique right and they'll stay sharp for ages. A crap technique will blunt them quicker than almost anything.
I have some of both and prefer the SabatiersThe Curn said:
I have Global knives. They seem quite good, but foolishly I think I've knackered them by sticking them though the dish washer and rarely sharpening them.
can't do anything about the dishwasher side - sorrybut i have a very nice sharpening kit (spyderco triangle sharpmaker) and i'd be willing to put an edge on them - for nothing - if you'd pay postage
http://www.japaneseknifecompany.com/
Not cheap knives, but they do an astounding sharpening service.
Keep the old ones, get them sharpened and buy one special new one.
Not cheap knives, but they do an astounding sharpening service.
Keep the old ones, get them sharpened and buy one special new one.
ChrisnChris said:
Thinking about buying some more knives.....have a few rather old Globals,
I really like them, great to use, well balanced etc. but they are very expensive..........anyone use any others that would give the Globals a good run for quality..........Happy cooking
Chris
Knives come down to personal preference. Try a few brands and styles, and see what feels right for you.I really like them, great to use, well balanced etc. but they are very expensive..........anyone use any others that would give the Globals a good run for quality..........Happy cooking
Chris
Have a look at Wusthof, easy to find at good kitchenware shops. Very popular with chefs who like their knives of a clasic design (but they do many different ones include SE Asian style knves) but heavier than your Globals. They are not cheap (though you can pay alot more), but will last you decades if you look after them. Good knives should hold it's edge for a longer time before it needs to be sharpened - you can't get as a sharp edge on cheap knives and go blunt very quick.
There are cheaper alternatives, whcih don't have the bling factor, but still good knives.
Japanese knives are lighter, and like razor blades (not Global, from small scale knife makers - and true works of art) compared to the standard knives we use in the west.
Happy cooking
Bee_Jay said:
smack said:
The Curn said:
I have Global knives. They seem quite good, but foolishly I think I've knackered them by sticking them though the dish washer and rarely sharpening them.
Never, ever, put good knives in the dishwasher!!!!
Q. Does putting expensive professional-quality knives in the dishwasher ruin the edge on the blade? I just bought a couple very expensive, professional-quality knives with supposedly dishwasher-safe handles, but I worry about affecting their cutting ability.
A. Right you are. The handles of virtually all top-quality knives these days are dishwasher safe. That’s where the good news ends. Actually, the blades of most good knives are also impervious to water damage, but the manufacturers are concerned about the edge of the blade rattling around in the dishwasher, being whooshed into the other dishes or even just bumping against the rack, any of which can dull the blade. So they universally recommend hand washing and babying your knives
I have Sabatier knifes which are all old school "sharpen with a steel" knifes biggrin
they are ace!
But get proper instruction on using a steel or you may loose a finger or two
I'm a cabinet maker..........
I know about sharp things.......and how to sharpen them.
Have a few carbon steel knives as well.
But you are right ...be careful out there!
they are ace!
But get proper instruction on using a steel or you may loose a finger or two
I'm a cabinet maker..........
I know about sharp things.......and how to sharpen them.Have a few carbon steel knives as well.
But you are right ...be careful out there!
Miss Pitstop said:
Bee_Jay said:
smack said:
The Curn said:
I have Global knives. They seem quite good, but foolishly I think I've knackered them by sticking them though the dish washer and rarely sharpening them.
Never, ever, put good knives in the dishwasher!!!!Q. Does putting expensive professional-quality knives in the dishwasher ruin the edge on the blade? I just bought a couple very expensive, professional-quality knives with supposedly dishwasher-safe handles, but I worry about affecting their cutting ability.
A. Right you are. The handles of virtually all top-quality knives these days are dishwasher safe. That’s where the good news ends. Actually, the blades of most good knives are also impervious to water damage, but the manufacturers are concerned about the edge of the blade rattling around in the dishwasher, being whooshed into the other dishes or even just bumping against the rack, any of which can dull the blade. So they universally recommend hand washing and babying your knives
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff