HOME > Chowhound > Cookware >

Global knives - How bad is blister problem?

e
Empgamer May 25, 2007 09:53 PM

I am looking for some new knives at the moment and, while I've looked at Shun and some new Tojiro Senkou (which seem like the DP knives with Micarta handles and very expensive for what they are) I keep coming back to Global and Wushof Classic.

I like the Globals in terms of their lifetime guarantee, their reputation, the fact that they do a MASSIVE range and their looks. I am however concerned about an apparent problem they seem to have in causing blisters with prolonged use and whether the handles will be a pain when wet etc.

How bad is this blister problem and where do they tend to occur? The knives will be getting a lot of use and while I'm able to test the knives to see how they feel before buying I will not be able to test the long term heavy usage that may cause this blistering.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. a priori RE: Empgamer May 26, 2007 04:01 AM

    The 'blistering problem' is more likely a callousing problem. This issue is not particular to Globals, but to any knife that has spines that are not rounded. It happens when you use a pinch grip and the sharp corner digs into your index finger (see attached image). If you're not sure what a pinch grip is, watch how Jamie Oliver or Mario Batali (two guys with really good knife skills) hold their chef's knives. You can just round out the sharp corners on the spine with wet-dry sandpaper.

    I don't think the metal handles are any more slippery than standard pakkawood handles, but if metal (or any) handles make you nervous just use some thick rubber bands. When using a pinch grip,the thumb and forefinger are gripping the blade, and the ring finger / pinky is gripping the rubber band.

     
     
     
    3 Replies
    1. re: a priori
      e
      Empgamer RE: a priori May 26, 2007 04:36 AM

      Thanks for that. Useful. Shun seem (claim) to have got round this problem with their bolster design although I'm not sure how effective the solution is without trying them. I'm just about to start a pro cookery course and suspect pinch grip will be a basic initial skill. On that basis there's part of me that would rather opt for pre-rounded spines. I'm not sure if rounding off Global blades will invalidate their lifetime guarantee. I may have a look for any other Japanese or even German knives that have their spines rounded.

      1. re: Empgamer
        c
        chuckl RE: Empgamer May 26, 2007 11:44 AM

        i use a stainless shun santoku and though i love it, i have the same problem. the handle is sort of d shaped and when you do a lot of chopping with a pinch grip, it can dig into your finger a bit.

        1. re: Empgamer
          j
          jerry i h RE: Empgamer Jun 1, 2007 09:32 PM

          I am glad that I am not the only with blister/callous problems with Global. I have a couple to them, and always end up with raw, red ouchies at the base of my index finger, something I do not get from my French or German knives. For this reason, the Globals usual stay in their knife rolls, neglected in favor of their European relatives. It must have something to do with the weight and shape of the handle causing you to put too much pressure on your index finger.

          Also, I refuse to use knives with metal handles. I think they get too slippery and are downright safety hazards when your hands get oily, greasey, and gunky. Try to disjoint or debone a chicken with greasy fingers, and you will see what I mean.

      2. pennybme RE: Empgamer Jun 1, 2007 01:36 PM

        every knife i have ever used with a pinch grip gives me a blister if i haven't used it quite a lot previously or if i've taken a break from it for too long. although i suppose the spine on them is thinner than many other brands, i love global knives because, for me, they are the lightest and most manageable of good quality cutting utensils i've found. i think that the notches on the handles of this yoshikin product are intended to provide a grip that eases your worry about working with them "when wet".

        2 Replies
        1. re: pennybme
          c
          chuckl RE: pennybme Jun 1, 2007 02:58 PM

          I agree, Penny, i seem to be developing a calous on my index finger from the pinch grip. Not a bad thing, necessarily

          1. re: chuckl
            n
            Nikiforos RE: chuckl Jun 1, 2007 03:06 PM

            Cooks often compare the size of that callus the way others compare the size of their...in other words, take pride in your callus. Blisters, on the other hand, I can' t speak to.

        Show Hidden Posts