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Thread: Sharpening Knives (Global)

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    Almost in control. autopilot's Avatar
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    Sharpening Knives (Global)

    Anyone got any Global or similar knives here? I was just wondering how often you sharpen them and what technique you use.

    When I bought got the Global's at xmas for my GF, they were insanely sharp but they have lost the sharpness noticeably already in just 2 weeks. They are still pretty sharp, but can they sharpened too often?

    Global recommend a medium whet stone, got any tip of using them?

    Cheers

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    Does he need a reason? Funkstar's Avatar
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    A friend of mine has the G-45 24cm Global ceramic sharpner and swears by it. Apparently you use it a little and often. His large veg knife can cut a tomatoe just by resting on it.

    I've noticed mine are a lot duller than when i got mine. I think a sharpner will be the next buy, then a bread knife.

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    Almost in control. autopilot's Avatar
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    Quote Originally Posted by Funkstar View Post
    A friend of mine has the G-45 24cm Global ceramic sharpner and swears by it. Apparently you use it a little and often. His large veg knife can cut a tomatoe just by resting on it.

    I've noticed mine are a lot duller than when i got mine. I think a sharpner will be the next buy, then a bread knife.
    The global sharpeners are like £60, do you know of any cheaper alternatives? I think any decent quality whet stone should work.

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    Does he need a reason? Funkstar's Avatar
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    sorry, i don't.

    I've not had a chance to look into this further. Hopefully for both of us, someone with more knowledge/experience will read this thread

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    I've got a global waterstone and a sharpening holder gizmo for keeping the optimum angle.
    I use my single global knife for almost everything and have only sharpened it once - about 10 years ago - much safer for me!

    There's really nice Japanese shop in Brighton, does online too, that has some cheaper waterstones
    http://www.okinami.com/

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    Senior Member Tumble's Avatar
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    I've read up on this a while ago. Apparently, you shouldn't sharpen the knives with a whetstone or similar very often, instead you should steel the knife lightly before using it, and maintain the edge that way. Then you re-sharpen every 6 months/year depending on how much use the knives get.

    If they're dull, do a proper sharpening and then before you cut anything, give the knife a quick steel, cos the edge will "creep" slightly while it's sitting idle. There's no point sharpening a knife on a block and then not maintaining the edge while it's being used. A couple of swipes on a steel is enough to make a good edge last a long time


    EDIT: This is the article I read - http://forums.egullet.org/index.php?showtopic=26036 it's just one massive forum post - goes into a lot of detail. I read it all, and I'm better off for it
    Last edited by Tumble; 08-01-2007 at 05:21 PM. Reason: found the Missing Link!!!!

    Quote Originally Posted by The Quentos
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    Does he need a reason? Funkstar's Avatar
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    Thats two huge posts. I'll have a read later on. Thanks Tumble

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    I use a steel on my knives and have a set of waterstones, from axminster tools to get the angle I want. I also strop with a polishing compound to finish my skinning knives.

    http://www.axminster.co.uk/

    Personally I would get a ceramic or diamond steel, and leave regrinding to a shop. Be careful of dropping global knives, they have a tendancy to break due to the hardness of the steel, it is covered under the warrenty.

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    I use a double waterstone (one rough the other smooth) to sharpen my Globals. I bought it from House of Fraser for about £20. It says it's Global approved and works a treat. I use the smooth one most just like you would use a steel. The secret it not to use too much pressure and only a few strokes. I used to use an oil stone for my previous set of knives but it is difficult to get the angle perfect every time, as with a steel. P.S. It's a rotary stone, not a slab.

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    Quote Originally Posted by snedger;962864
    There's really nice Japanese shop in Brighton, does online too, that has some cheaper waterstones
    [url
    http://www.okinami.com/[/url]
    Nice one, it's a 5 hour drive from my house, just booked a hotel in brighton for next weekend.

    (well, actually im going to a party down there so thats a nice coincidence).


    Quote Originally Posted by Tumble View Post
    I've read up on this a while ago. Apparently, you shouldn't sharpen the knives with a whetstone or similar very often, instead you should steel the knife lightly before using it, and maintain the edge that way. Then you re-sharpen every 6 months/year depending on how much use the knives get.

    If they're dull, do a proper sharpening and then before you cut anything, give the knife a quick steel, cos the edge will "creep" slightly while it's sitting idle. There's no point sharpening a knife on a block and then not maintaining the edge while it's being used. A couple of swipes on a steel is enough to make a good edge last a long time


    EDIT: This is the article I read - http://forums.egullet.org/index.php?showtopic=26036 it's just one massive forum post - goes into a lot of detail. I read it all, and I'm better off for it
    Cheers for the info. But recommend you don't use a steel with their knives.

    EDIT: Hellfire!!! Thats one of the most amazing guides i have ever seen, let alone for sharpening knives!
    Last edited by autopilot; 08-01-2007 at 08:03 PM.

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    Quote Originally Posted by Tumble View Post
    EDIT: This is the article I read - http://forums.egullet.org/index.php?showtopic=26036 it's just one massive forum post - goes into a lot of detail. I read it all, and I'm better off for it
    Great article. Lots of very useful information.

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    HEXUS.timelord. Zak33's Avatar
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    bloody superb article Tumble.....great find matey

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    How much diff between a cheapo knife (i.e. mine) and a proper knife like a global? Having never used one I'm a little unsure if they're worth the cash...

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    Does he need a reason? Funkstar's Avatar
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    You can probably get a lot more for your money with other makes compared to Globals.

    But the difference between my previous cheap Ikea knifes (still got them for cutting non-food things i wouldn't want to put my Globals near) and a good quality, sharp stainless steel knifes is just simply amazing.

    You can chop faster and more accurately than before because you don't have to use nearly as much pressure. They are also more accurate, they don't shift and cut at angles. When i first diced up a sweet potato with my Globals i littleraly stood back and said "oh my god!"*

    So yes, as long as you look after them, they really are worth the cash

    *i do have a habit of speaking to myself when i'm in the flat alone though.

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    Senior Member JPreston's Avatar
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    Quote Originally Posted by Funkstar View Post
    ...When i first diced up a sweet potato with my Globals i littleraly stood back and said "oh my god!"*

    ....
    See, I couldn't type that because I'd worry about seeming a bit camp


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    Hmm, may have to see if i can get a global or suchlike.

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