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Global Knives..Know this has been dis...

dixie_'s picture

Bought myself a couple after Christmas. I don't know how to sharpen them. I have a diamond steel, but no sharpening device. I assume (and I am ducking here to dodge the bullets) that I do not put them in the back of my Hamilton Beach can opener (a Christmas present). I have alrealy dulled every other knife I own trying to use this contraption, and it doesn't open cans easily either. Is there a good electric sharpener or shoud I go with "manual sharpeners" and tell me how.

MEAN_CHEF's picture

This is not as simple as it sounds. If your kife is sharp to begin with, you should use your steel every time you use the knife. Actual sharpening need only be done every 6-12 months depending on how often you use the knives.
I have a sharpening stone (DO NOT USE THAT ELECTRIC THING) , but it takes practic to use it. "Professional Cutlery Direct" catalog offers many stone options and books on knife care.

That being said, I have all of mine sharpened professionally once a year. It only cost $2.50-$3.50 per knife depending on the size. This may be a good option for you unless you live in the middle of nowhere.

Don't take your knife to be sharpened by the friendly butcher at you local supermarket.

Andrea_'s picture

Who has the best price on Global knives and what makes them so unique? I know you have covered this before but would appreciate a reply. My most favorite knife that I own is one I purchased in Interlakken Switzerland. It is a thin, long flexible knife that is great for carving. It has been through the mill and the handle has been "taped" twice but I will not part with it.

Chiffonade_'s picture

Andrea, I had been to every gourmet store in NYC looking for a Global to hold it. My guy had seen it in Professional Cutlery Direct (the paper version of the catalogue) and expressed a desire to have one. I wanted to buy him one but was ambivalent to purchase an all-metal knife. "Is it a fad?" "Will it slip if my hand gets wet?" I guess I was reluctant to try something different, a knife with all metal construction as opposed to the full-tang, hardwood, riveted handles I had come to love.

In any case, I called PCD to ask about the refund policy (the operator must have had a silent laugh), which turned out to be very liberal. I decided to take a chance and purchase the "large vegetable cleaver" and had it sent directly to his house in CO, so I didn't get to see it. He sang its praises immediately and I knew we wouldn't be taking advantage of the liberal return policy.

It's not their price that makes Globals so attractive. It's their ability to keep an edge, how they feel in your hand, and their versatility. If anyone out there knows anywhere one can hold a Global before purchasing it, please tell us. I no longer need selling on these knives - I know how good they are.

Re: Your seems as though you could also mention it in the "kitchen treasures" thread - with its taped handle.

PCD's Website...

Carolina's picture

Chiff, you are so right! Since I got my Globals, my Wusthofs haven't seen the light of day. The large vegetable cleaver is the most versatile knife I have ever used. BTW, there are lots of knives on the market which are more expensive, but none that are better.

Jean_'s picture

Can I have your cast-offs???????;-)

Chiffonade_'s picture

I tell you, I swear the other knives are conspiring to dice us in our sleep if they don't get used more often.

SherriN_CA's picture

I recently purchased a Global chef's knife. It is the most wonderful knife I have even owned, and I have the full line of Wusthof knives. I purchased it from Sur La Table in Los Gatos, CA.

Globals are also available online at The prices were exactly the same. I will never buy any other brand--the weight, feel, and sharpness is unsurpassed.

Along with the knife is Global's brochure. In there are a number of sharpening stones that are available for their use. I believe that they only recommend these for sharpening.