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Oct 20, 2007 01:28 PM

Caring for my new Global knife [moved from Ontario board]

I just purchased an 8" Global chef's knife. It replaces a heavier 9" Henckels that I didn't choose. Most of my other knives are all Wusthofs. Last year, I purchased the Chef's Choice 130 knife sharpener as I don't seem to do a very good job of keeping my knife in shape with my honing steel. I've sharpened the Henckels and my Wusthofs and it seemed to do a fairly good job, although I have notice some small chongs near the base. However, from what I've been reading I shouldn't think of putting the Global knife through it. Looking for advice on how best and easily to care for my new knife.

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  1. I'm not a fan of the Chef's Choice sharpeners generally speaking. I had one for a few years, but got rid of it because I didn't like the end result. I, personally, don't think there's any better way than to find a professional knife sharpener. Get that person to show you how to use a steel properly to hone your knives, but take the knives to them for true sharpening. Hand wash them, make sure they're dry, store them on a magnetic knife bar with plenty of space in between knives or in a block (again, I'm not a fan of blocks, but many are). Always use a cutting board, no cutting on plates or on glass or on a counter top.

    Sounds like a lot, but most if probably is already automatic for you, or will become so very quickly. The big key is to find a good knife sharpening person.

    2 Replies
    1. re: ccbweb

      Thanks. I'm not so sure I'm comfortable with the results of the Chef's Choice either but it cost as much as a good knife! Tell me more about storing in blocks. I've always kept my knives in a block and always hand wash. I like wood cutting boards which I believe is better for the knife. I'm not sure how to go about finding a good professional knife sharpener. Prior to buying the sharpener, I've taken my knives in to be done at cooking supply stores but I'm not confident that they are being done well.

      1. re: Deborah B

        I'm not clear that there is definitive scientific evidence at all, but I know there have "been reports and studies" for whatever that's worth that knife blocks can catch bits of food or other stuff and harbor bacteria. Intuitively, it seems entirely possible to me that that's true. Since I also tend to eschew knife sets, a single block doesn't usually have the appropriate spaces for the knives I want out and available all the time. Looking around, it seems many of the currently available knife blocks come with some sort of bacteria impeding coating or something similar...I'm not sure whether that's only a response to unsupported fears people like me have or if it's in response to actual bacteria issues with older blocks. I also don't know of anyone who says they think they've gotten sick from a knife stored in a block.

        Most cooking supply shops that I've been to have either a Chef's Choice somewhere in the back that they use or a somewhat souped up "professional" version of it. A true knife sharpener will use more refined tools. You might ask at the butcher counter of a good market or a butcher shop if you have one near you. In fact, one market near me in California has a knife sharpener in the store about once a month, I believe.

    2. We have a couple Global Pro knives and use a Spyderco tri-angle sharpener (link below to pic on Amazon). You just have to increase the blade angle (angle about ~15%) for the Globals. I sharpen my knives so frequently that it would cost me a fortune in both money and time if I had to send them off every time I wanted them sharper.


      1. FWIW, Global recommends not using a sharpening steel. Their further advice is available here:

        1 Reply
        1. re: mpalmer6c

          Hey, thanks for the heads up on the steel. I don't have a global, but didn't know about the need to use a different material for honing.
          The link to the sharpening advice:
          The above link is to the warnings about fake global knives.

        2. Deborah, do not put your Globles through the Chef's Choice 130 knife sharpener. The Globals have a more accute bevel. The Spyderco tri-angle sharpener uses ceramic rods which you can set at preset angles and just very lightly run the knife down the rods. Global has a wet wheel sharpener that uses ceramic wheels set at the correct angle on it's website. If you are not into learning to sharpen free hand on a stone you may want to consider an EdgePro Apex sharpening system. It's the best system out there and will work for all types of knives. You can do a pretty good job on your first try.

          3 Replies
          1. re: scubadoo97

            I figure if you can afford a Global knife-you can afford a good Arkansas stone for the working bevel. I suspect some people chipped edges on grooved steels with poor steel technique. A lot of Globals are single edge,I wasn't aware they had some with both sides beveled. Obvoisly sharpener gadgets with a V are not for any single bevel knife

            1. re: rerem

              I could be wrong, but I thought their Western style knives all had a micro-bevel on the other side, i.e., double-bevel, but with a steeper angle on one side.

              As others have said, the angle on the Global is steeper than on German knives. I personally didn't have much luck with the Chef's Choice sharpener (on my german knives), so it's been sitting in the closet for a couple of years. But they do make a model specifically for Japanese knives, FWIW.

              I need to bone up on my sharpening technique. In any event, though, the Globals should hold an edge fairly well, so unless you want to learn how to use a waterstone, maybe best to find someone who specializes in hand-sharpening Japanese knives and send your Global(s) out to them. I've read good things about Dave from D&R (, or send them to Korin in NY.

              As far as honing, I've read mixed things about whether you're supposed to hone these, but mostly, people seem to lean towards "no".

              1. re: rerem

                Btw, I've used an Edgemaker Pro to sharpen single bevel knives. I was a bit dubious that it would work, but it did restore a very keen edge. That said, few V types will do that (I suspect it's due to the inherent "spring action" of the Edgemaker).

            2. I can give you three good options, in reverse order of desirability.

              3) Buy a set of Edgmaker Pro sharpeners. They're pull-thru sharpeners but they use V shaped rods instead of tungsten rippers. There are 4 grits in 3 handles, but you'll probably only ever use the 2 finest of them. They will make almost any knive sharp enough to shave with yet remove very little metal. I've used them on good German knives like Henckels and Wustofs in commercial kitchens with very good results. At home I use waterstones but the Edgemaker will do a great job with almost any knife. A complete set of all thre costs only $30 or so. The 3-grit system is around $25.

              2) The Spyderco Sharpmaker is a superb sharpening system. It will get most knives "scary sharp" very easily. The only caveat is that very dull knives will take a long time to sharpen. The basic model runs between $45-$65 depending on where you buy, and additional grits & diamond rods are available as well. Some have purchased triangular rods of many other grits from Congress Tools, but they may or may not fit as well.

              1) The Edge Pro Apex (or the step-up "Pro" model) is pretty much the ultimate sharpening system. It's a very advanced hand operated sharpener that utilizes synthetic waterstones, ultra-fine polishing tapes & a ceramic rod. There's a brief learning curve but once you figure it out (probably a dozen knives or so) you can get an edge that will delaminate paper or fillet a human hair with ease. This is a true professional tool; it was designed by a professional sharpener for his commercial business. The Apex will set you back about $200, the Pro about $375-$500 depending on the options, but it will put a breathtaking edge on pretty much anything that can be sharpened. Short of learning the art of hand honing on Japanese waterstones, it really doesn't get any better than the Edge Pro.

              Beyond that, a few tips. Always use a cutting board, and never use one made of glass. Glass is actually harder than most steels and will dull an edge quickly. Don't wash your knives in the dishwasher. Avoid using a least, don't every touch your knives to the kind of ridged steel found in most blocks. You can use a smooth steel or better by far, a fine grit ceramic hone. Look for something of 1200 grit or smoother (ie higher). You want to roll the edge back into true, you don't want to "sharpen" with a steel. Nearly all of them will take off too much metal. Initially the blade will feel sharp and will cut well, but it won't last. Butchers using a steel may swipe the steel after a dozen cuts! Lastly, the steel of the knife will "rebound"- it's somewhat elastic. Run your knife over the smooth steel before each use, not after.

              Enjoy your Global- it's a fine knife and should serve you well for many years.