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Jul 13, 2006 05:47 PM

Best way to keep Global knives sharp?

Can I use a regular stone? Do I need to buy a ceramic stone? I need advice...thanks!

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  1. I use regular Japanese stones for both my German and my Japanese knives. Since the Japanese ones are harder, they should be sharpened at 11-17 degrees, rather than 22 degrees. Make friends with your local knife expert/vendor (and buy from him) - he'll give you great free advice and you'll have a much more enjoyable time in the kitchen. My local Sur La Table has a knife expert work in-house once a week, but I usually patronize the mom-and-pop specialty store 30 miles away. I like to keep the little guys in business, and he has a way better selection of knives and stones.

    1. Ceramic is neither required or necessarily better for Globals or $10,000 custom-made knives. Your knife-sharpening skill is much much much more important. The key advantage of ceramic is less stone maintenance.

      It just happens that Global sells ceramic stones but please don't believe that it means you should only use ceramic.

      1. If you don't want to worry about getting the proper angle on your Global, you can buy a drag-through wet stone sharpener from

        This sharpener is made specifically for Global knives.

        I have had my Global chef knife for almost 7 years and this is all I have ever used to keep it razor sharp.

        1. I use a shinkansen sharpener on my Globals. It looks weird and cheaply-made, but it gets the job done. You just have to try one upon first seeing it thinks it's anything other than a toy.

          anecdote: my CIA-trained, worked at French Laundry & Chez Panisse, major private chef friend(need I drop anymore vague qualifiers?) found the idea of the shinkansen laughable until I started carrying it with me when I visited: yes, contrary to years and years of tradition, the chef found it leaves a sharp edge. She now expects me to bring it for a quick touch up.

          2 Replies
          1. re: aelph

            Umm...this is the sharpener that I refer to in the above post.

            I am a chef and don't understand most chef's snobbish attitude towards these sharpeners. I would rather have a perfectly honed blade than worry about a couple of poor strokes on a steel ruining an entire sharpening session.

            1. re: bogie

              I realign my global knifes with a diamond steel. It works fantastic as long as you do not put any pressure on the knife. In other words, I make very gentle strokes from both sides of the knife to get the edge back in line. The beauty about global is that the steel is so hard that you really do not need to resharpen unless the knifes were abused, like cutting into cardboard or splitting lobster tails. All those things that you should have a cheap knife handy for for.

          2. Here are some pages from Yoshikin's site. Yoshikin makes Global knives.


            Here is some info on the Shinkansen (also sold as Minosharp) on the Sointu website. (Sointu distributes Global in the USA.



            1 Reply
            1. re: a priori

              Global knives are of a harder rockwell than most other knives. They hold their edge for a longer time in between professional sharpenings. However once they get dull to the point that a steel or ceramic hone doesn't work, nothing is better to reshape the blade and edge, than a person who does them all day long. That is what i do for a living, and no one puts a better edge on a global than me. They are one of m y favorite knives to sharpen, the other being the old carbon steel french chefs knives.