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Global G-30 and G-41 filleters advice please.

Robin Joy Feb 9, 2010 06:01 AM

Has anyone got experience with either of these please?

The management has yielded, and allowed me to make one final (she thinks) purchase.

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  1. Chemicalkinetics RE: Robin Joy Feb 9, 2010 06:54 AM

    I have no experience with either. I just want to say that it took me awhile to figure what you meant by "The management has yielded, and allowed me to make one final purchase"

    What I do know is that one is flexible (G-30) and one is stiff (G-41). So it really depends on your needs. A flexible fillet knife is better for fish, while a stiff fillet knife (gnerally known as boning knife) is better for pork, beef and lamb. Good luck.

    6 Replies
    1. re: Chemicalkinetics
      Soop RE: Chemicalkinetics Feb 9, 2010 07:31 AM

      And ... I'm not sure whether I should say this, but given the propensity of regular globals to snap easily when bent, I'm not sure I'd buy a thin one.

      But then, that's based on conjecture and hearsay.

      1. re: Soop
        Chemicalkinetics RE: Soop Feb 9, 2010 08:55 AM

        Soop,

        Me too. I only based on what I read, but that is not necessary a bad thing to based on. I also believe in many things like dinosaurs roamed the Earth hundreds of million years ago, which I really based that on other's works.

        Hey, how long have you had your Global chef's knife? If it is about a year, then you should look for way to sharpen it.

        1. re: Chemicalkinetics
          Robin Joy RE: Chemicalkinetics Feb 9, 2010 10:22 AM

          Thanks for your replies S & Ck and, yes, my Global 18cm veg. knife is pretty thin at handle/blade point, so snapping is a worry on big root veg. However, I'm talking fish here, so no great forces involved.

          As for my management remark, well for some reason my wife is under the illusion that 50+ kitchen knives is more than enough. Strange.

          1. re: Robin Joy
            Chemicalkinetics RE: Robin Joy Feb 9, 2010 10:33 AM

            Robin,

            You need to take a class about management. There is a manage-up skill as well as manage-down skill. You need to know how to manage up. Tell your boss that 50+ knives are more useful and more valuable than 50+ shoes. :P

            The general belief is that a flexible boning knife is better for fish, thus G-30 may suit you better.

            1. re: Robin Joy
              Soop RE: Robin Joy Feb 10, 2010 12:31 AM

              I was more referring to general handling; if you drop it point down, I reckon it's a goner. Of course you're probably careful, but anything could happen

            2. re: Chemicalkinetics
              Soop RE: Chemicalkinetics Feb 10, 2010 12:32 AM

              True... but money's too tight to mention right now :(
              It's still sharp though, I only tend to use it on weekends

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