Anyone use Global knives?
- LB Dec 20, 2004 10:11 PM
And if so, what do they think? Am looking into getting that brand.
I've had a set for a couple of years, and they are wonderful. They look really cool, and make slicing up stuff fun. Excellent grip, are fine in the dishwasher when I'm too lazy to wash them by hand, and don't need to be sharpened very often.
My fiance snagged the biggest one and took it to work to slice his fruit when he bartended, every day. Just because he enjoyed doing so, he sharpened it A LOT--but it is still not worse for the wear, amazingly.
These are the only good knives I've ever had, though, so other chowhounds will probably be able to offer more insightful opinions compared with other knives.
They are great knives. We have several. My wife loves the Global knives, whereas I prefer my Zwilling-Henckels. I also read somewhere that many professional chefs are turning to Globals, as they are much lighter than the German knives, like the Henckels. I like a bit more heft in my knives, but I may be in the minority.
The Globals hold an edge very well and we've found their quality to be every bit as good as our other knives. For keeping an edge, we use, and I recommend a CERAMIC "steel" or rod, as they really seem to help keep an edge much better than the standard steel rod.
I hate them. I they are too light for my liking. It may be because I'm used to henckels, but everytime I lift the knive the tip carries too far up. And I sliced my finger (albeit paper thin). They do appear to be very sharp from the factory.
Have you tried them out? Most stores will let you try before you buy. You may want to bring a carrot to test with.
Let us know what you choose and why.
I second that you should try before you buy. I have one Global knife, and though I like it for what I use it for, I like my larger chef knife to be a Wusthof.. the Global handle gives me cramps after a long period of use in one session.
I find the shapes awkward for long periods. The edge is good, but really at the bottom of the line for Japanese steel. I also think they're way overpriced for what you get.
I much prefer Mac knives in every way.
If you want a German shape with a Japanese edge, the Messermeister Meridian line is quite good.