Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Nov 14, 2011 01:24 PM

Question probably for Global knife owners..

I've decided to purchase a Global Chefs knife (G-2 8") and one of the reasons is that they also build a simple sharpener called the Global 440/BR Minosharp Plus. Does anyone have experience using this sharpener with Global knives? I currently use Wustof knives and actually use a chefs choice and it has really scratched the sides of the blade. It works pretty good though.

Any thoughts appreciated, -Ross

  1. Click to Upload a photo (10 MB limit)
  1. This is one of those questions which can have a short answer and a really long answer. The minosharper works. Is it the best tools? No. I would be more comfortable using the minosharp on a regular basis than a Chef's Choice. The Chef's Choice is effective, but probably should not be used too often.

    14 Replies
    1. re: Chemicalkinetics

      Thanks Chem..
      I guess you saying that a whetstone is the best way and learn how to use it? Global sells them in both ceramic and traditional. I'm worried I'd get the incorrect angle..

      I feel I've basically ruined my German knives with the Chefs Choice and wanted to start out correctly with the Global..

      I have this desire to try a thinner blade with the 10 to 15 degree angle of the Global and it gets pretty good reviews. The Shuns are a bit to expensive.. Not sure how I will like the handle though.

      I love to do stir frys and do a lot of veggie chopping..

      Thanks, -Ross

      1. re: Ross101

        Post a pic of the Germans. I doubt they are beyond any hope.

        I have a CC 110 that I keep only for the uber aggressive coarse stage. I hate it for all else.


        1. re: Ross101


          I think each tools have their advantages and disadvantages and we just have to balance which serve us the best. Whetstones, like you have perfectly captured, have a learning curve. In the case, you want to buy a whetstone, don't buy it from Global or any knife makers. Buy whetstone from whetstone. Cowboyardee wrote a very nice summary of the different sharpening tools. You can take a quick look at the highlighted post.

          The minosharp wheel sharpener is easy to use and will put a good angle on your knives. It can be slightly slow. Anyway, Shun and Global make good knives, Mac as well.

          If you have not bought any knives yet, then you may also want to look into some slightly more affordable knives like the Tojiro:

          and Fujiwara:

          1. re: Chemicalkinetics

            Thanks Chem.. I just ordered the Global from Amazon so can ship it back.. I just want a good quality chefs knife with a thin blade for slicing meat (mostly chicken and fish) and veggies. The Global at about $115 is not to but could you recommend another that you feel is better and durable? Thanks for all your input. -Ross

            1. re: Ross101

              Hi Ross,

              Global knives are good knives, and there are many satisfied customers who swear by their Global knives. For whatever reason it may be, there seems to be a higher report of Global knives snapping at the "bolster" area:




              This is not to say this only happens to Global knives. Many of these issues may be due to misuse. For every one broken Global, these are probably hundreds bringing joy to their owners. I won't recommend you to return the Global knife. Sometime, your first instinct is the best instinct.

              In the case, you want to return the Global knife, then here are two Japanese stainless steel knives I can recommend.

              I have a Tojiro DP gyuto (Chef's) knife, and I like it. It has the same construction as Shun Classic knives. Both are VG-10 core steel, hardened to 60-61 HRC, and cladded with soft stainless steel. For a 8.2" Tojiro DP Chef's knife, you are looking at about $80.


              A lot of people consider Fujiwara FKM knives as a great introductory Japanese knife. It is thin. It is reasonably priced and it is slightly on the softer side (58-59 HRC) which makes the knives slightly more forgiving. A 8.2" Fujiwara FKM is ~$75. Even though I said the Fujiwara knives are slightly softer, it is only relative to other Japanese knives. In comparison to typical German knives, Fujiwara is still a touch harder.

              1. re: Chemicalkinetics

                Don't forget the cutting edge snapping off either, like mine did

                1. re: Dave5440

                  Hi Dave,

                  You did mention that: "The one global I have (boning) the edge broke off "


                  I didn't follow up back then because I was a bit confused. I am still don't understand. Do you mean a good chuck of the edge just snapped off all together? That is not something I have seen before. Or do you mean there are chips along the edge? That would be more normal, but then you probably would have just said "chipping".

                  1. re: Chemicalkinetics

                    I spent an hour looking for that thread to include the link,,yes 2 inches broke off of the edge after taking it below 40deg(30) it was like an oversize burr snapping off midway between heel&tip,,,

                2. re: Chemicalkinetics

                  Thanks so much Chem, I'm going to reconsider the Global after reading this post and look into the ones you suggested. I like the Fujiwara very much. I need to do some reading on learning the whetstone method of sharpening. Thanks -Ross

                3. re: Ross101

                  Hi Ross,

                  Global makes a VERY nice blade. No doubt about it. Some people don't find their handles comfortable for them. If you like the feel of it, then you will have one of the finest knives around.

                  If you don't like the way it feels, and prefer a more western handle, MAC makes japanese knives with typical western handles. Their price range is similar to Global.

                  Definately do not use the chef's choice on it - not even for 1 swipe. They are designed for typical western blade geometry and may not be used with any Japanese knives.

                  Your Wusthof knives can be brought back to life - guaranteed. If you were local to me, I'd happily redo your primary chef's knife or santoku - and just for the fun of it. I'm eastern PA by the way, on the NJ border.

                  Here are some very good resources for you. The first site reviews pretty much all basic ways and systems for honing, maintaining and sharpening knives. It also goes over all sorts of systems that are available.

                  There are many ways to maintain a good knife. You'll want to get something quickly as it is much easier to maintain that blade daily then to wait on it and then need to give it a more thorough sharpening later.

                  Maintenance is best done via regular stropping / honing - after it's last use or before it is used again. A "strop" can be a scrap of leather, a piece of cardboard or a mousepad. You'll want to spend a bit on time on and do a search on stropping or honing. You'll learn fast what your options are - all of them are cheap - and easy to do.

                  As to sharpening, you can do it freehand, using some type of waterstone / whetstone / diamondstone. Or a "guided" system. Purists like doing it freehand using some combination of stones. I'm not confident in my ability to hold perfect angles with my hands so I use a guided system.

                  I use a guided rod system by DMT. It's very good and easy to use and only $40 for the basic deluxe kit with coarse, fine and x-fine. You CAN reprofile blades with just the coarse, but it can take a while - so if you will wish to do a bunch of those, they also have an xx-coarse. They also have an xx-fine - and I use that regularly for very fine touchups on some of my blades or putting a micro-bevel on the edge.

                  There are others here with far more expertise than I. A nice little guided system like DMT will allow you to both maintain your edges, reprofile your Wusthofs and get any edge razor sharp.

                  No matter that you do - any of them can scratch up the sides of your knife if you aren't careful - just like your chefs choice. I personally don't worry about that, as my knives are tools and I really care about the edge and the comfort of them in my hand.



                  1. re: jkling17

                    Thanks Jeff I'm going to look into the DMT system.. I think your post has convinced me that I may be able to get my current knives back into shape. -Ross

                    1. re: Ross101

                      Hi Ross,

                      My pleasure to help. Amazon has good prices on DMT. This won't be tricky. Here are some quick tips:

                      - Do NOT start with your best knifes. Start with a cheaper but decent knife that you still probably have lying around. A utility or chef's knife is better to learn on than a steak or paring knife. But use what you've got.
                      - use a sharpie to mark the primary bevel before you start. This is a great and simple trick for letting you know if your angle is too high, too low or just right. When just right - the entire mark will disappear instead of part of the top or the bottom. You'll see photos on this on those links that I sent you.
                      - Every few strokes feel a bit for the BURR on the opposite side that you are sharpening. You'll want to get a feel for how quickly they develop. Once you have a slight burr on one side, you'll be switching to the other side.
                      - Use lots of water as a lubricant and only water
                      - Have a clean rag or small towel around to wipe the stones on - to brush off the metal dust. I keep mine right on my left knee - which is where I brace my left hand and hold the aligner and I use my right hand (im right handed) to very gently sweep the stones back and forth.
                      - Use very light or no pressure - let the diamonds do all the work for you.
                      - Take your time and let your hand and arm develop a rhythm and style of holding that is natural for you. Once you have a motion that you are really comfortable with, just stick with it.
                      - Keep some paper around for testing your edges at each stage. Even a mere fine grit (red) can shred paper and the x-fine (green) can do so with pretty much just the weight of the blade.

                      Over the span of just a few hours, you will become pretty adept at resetting a primary bevel and then sharpening it up until produce in the market will flee in terror at your sight.

                      1. re: jkling17

                        Thanks Jeff.. I've copied your instructions and will order the kit. This may just make my old knives acceptable. -Ross

                    2. re: jkling17

                      MAC knives don't have the glam of Globals but they deliver extremely good value.

            2. I used a minosharp plus on my 8" global chef, my 5" global utility knife, and my Wusthof 10" chef. Ruined all their edges. Had to go to a whetstone to reshape everything.

              I believe there's a Minosharp and a Minosharp plus. Documentation wasn't very clear when I did the research. From what I remember, the Minosharp plus was more suited for western knives and the Minosharp were meant for Globals.

              Don't flame me if you had a great experience with a Minosharp! I tried the Minosharp + and spent a long time restoring decent edges for three knives.

              1 Reply
              1. re: tomishungry

                I got my Global Chef's knife (as well as a pairing knife) many years ago and it has a very different heft than several Global's that my sister has. Her's are lighter, less sharp and don't feel right in my hand. I can certainly cut with them but I am not a fan. I think that my Global may have been made in a day when they were still trying to appeal to German knife conscious market. I don't know but my Chef's knife from Global has everything I like in a Chef's knife but nothing I see on the current market. Re: sharpening it is one sided but easily done

              2. The original comment has been removed