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Global Knives Revisited....

EM_'s picture

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I'm replacing a few knives and think I'll try some Globals. I need paring and a roast slicer. Which one for roasts? Eight inch, nine inch...pros and cons of either?

Chiffonade_'s picture

(post #53722, reply #1 of 22)

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We have the large veggie cleaver and love it but don't you think you'd be better off with one of those long curved carvers? I recently had my first experience using a long knife with the scalloped edge...Haffenschliffer or Schliffenhoffer or something like that. This long scallop-serrated blade glided effortlessly through about a zillion pounds of turkey. (Check PCD catalogue.)

At present, I'm torn between the 2000 Utility knife and the soft food/cheese knife that S.O. has remarked about needing...(hint hint). I'm a sucker for anything stamped with a date.

i Kullenschliff!!!!

EM_'s picture

(post #53722, reply #2 of 22)

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I definitely want a long curved knife, and flexible, but didn't know a serrated edge would slice meat nicely...always thought they were mainly for bread (?). However, I've never owned a really good one, so what do I know?

MEAN_CHEF's picture

(post #53722, reply #3 of 22)

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If you are going to start a collection of Global knives here are some things to consider:

*The most important and most used knife is a chef's knife. This would always be my first purchase. Probably an 8" if you prefer small. I have a 10".

*A roast slicer is a specialty knife with limited use. It would be one of the last pieces that I would get. You do not want a curved one. A meat slicer should be straight. If you really want a roast slicer, I would buy a cheaper brand with a wavy edge (Kullenschliff) as Chiff mentioned. NOT serrated. Trident has a 9"

*The large vegetable knife that Chiff mentioned is great. But, you can do everything that it can do with a chef's knife.

*A paring knife would be the second thing I would get. Global Paring knives I do not like however. I agree with Cook's illustrated's review for once.
Get a Trident.

*The third knife (at least for me) would be the 6" boning knife. Great for cutting up chicken, trimming meat and lots of unconventional fruit /veg use.

*I also have the cheese knife and like it very much.

*Get an oval diamond steel, also

All of that should require a second mortgage.

EM_'s picture

(post #53722, reply #4 of 22)

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Thanks for the info. I already have a very good chef's knife, but would have ordered a global paring knife if you hadn't posted this.

Wolverine's picture

(post #53722, reply #5 of 22)

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I have very good chef's knives, too, but have placed the 8" global on my wish list for Christmas. MC, I did not see the 10", just 8' & 6". 8" was pricy, how much is 10", and where did you get yours?? TIA

MEAN_CHEF's picture

(post #53722, reply #6 of 22)

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PCD has it on sale for $104.95

nihon_no_cook's picture

(post #53722, reply #7 of 22)

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Hold on, slow down there - you mean the $60 Global knife I found at the cooking store downtown here in Japan might have been a
i bargain
? Dear God, and I let it slip away! I think it might have only been an 8", though - DH would be alarmed if I came home with a 10", since we've been watching a lot of "Trauma Center" on the Discovery channel, and it seems to be "knife wound week." Gotta love it when a guy tries to commit suicide by plunging a steak knife into his chest, missing most vital organs, so then he pulls it out and tries with another knife. Didn't do the job, so he pulled the second one out and tried with both at the same time, and left them in. Ick. He's probably pretty pissed that the trauma folks saved him . . .

Valerie_'s picture

(post #53722, reply #8 of 22)

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Must admit, this brand of humor has me rolling on the floor right now! Good thing my office-mate comes in later than I do...

dixie_'s picture

(post #53722, reply #9 of 22)

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Em - for what it is worth. I only have two of these knives. An 8" chef's knife which I really, really love, and a paring knife which I really, really hate. The chef's knife is great, hones good and slices thru vegetables, etc. like butter. I actually think the parer was defective - it seems to be "rounded" and I cannot get an "edge" on it. The diamond steel (I think) is essential.

Chiffonade_'s picture

(post #53722, reply #10 of 22)

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Crimeny, Dix, if it's a recently-acquired Global, contact the place where you got it and
b tell
them you want another.
b Now.

dixie_'s picture

(post #53722, reply #11 of 22)

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Chiff, I got it from PCD and I am sure if I sent it back, they would tell me it was something I have done to it. I have had it for about 9 months now, and believe me, I have
b "worked on it".
I would not blame them for not taking it back, but I may try anyway. However, I
b still
think they are terrific knives, just because of the wonderful one I have, and I will buy more and have asked for them on Christmas list.

Chiffonade_'s picture

(post #53722, reply #12 of 22)

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It's just a shame to be stuck with something you are obviously dissatisfied by.

"Global gets complaint" is such a rare scenario, they should be anxious to take back the merchandise and make it right. If you told me you bought an AT&T cordless phone and it crapped out on you, I'd say, "point being?" (No surprise there.)

dixie_'s picture

(post #53722, reply #13 of 22)

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Chiff, I plan on taking this one particular knife to a
b professional
to get sharpened. And if this doesn't work, then I will certainly contact PCD and return it. probably after Christmas. Don't misundertand me here. I think they are wonderful knives, I think I just got one lemon. It will not keep me from buying them in the future, in fact, some are on my "Christmas" wish list.

Wolverine's picture

(post #53722, reply #14 of 22)

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Doing the unthinkable, ie; using a sharpener ( like the ones you use for regular knives), worked for Carolina. You know - the electric ones with 3 slots for putting the edge on the knife.
If you are not going to return it, you could try that.

Carolina's picture

(post #53722, reply #15 of 22)

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Wolvie is right, Dixie: try the Chef's Choice sharpener. Now all my Globals work beautifully. Unfortunately, the Global paring knives are a total waste of money....think I said that a long time ago. Whoever designed the things, never tried to pare an apple or a potato with the *&%@*%# things. As MC would say...they "suck".
The 8" Global and the 10" Wusthof-Trident are the best chef's knives. The large Global vegetable cleaver is the love of my life. As for my favorite paring knife...the 4" Wusthof wins hands down.

Chiffonade_'s picture

(post #53722, reply #16 of 22)

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i ...Unfortunately, the Global paring knives are a total waste of money....think I said that a long time ago. Whoever designed the things, never tried to pare an apple or a potato with the *&%@*%# things. As MC would say...they "suck".

Apparently,
i Cook's Illustrated
agrees. They rated parers and the Globals ended up at nearly the bottom of the barrel. While the testers remarked about the razor sharpness of the knife, they said it was awkward to use. The only tester who liked it was one who preferred larger knives.

Global needs to take a serious look at the design of this knife and work out the bugs. If a person's introduction to Global knives is a parer, Global will get a bad rap for its larger, better knives.

Valerie_'s picture

(post #53722, reply #17 of 22)

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Do you remember which issue of Cook's rated parers? I'd like to check it out.
Thanks!

FlavourGirl_'s picture

(post #53722, reply #18 of 22)

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Valerie-

Cooks Illuustrated, Number 42; Jan/Feb 2000.

Valerie_'s picture

(post #53722, reply #19 of 22)

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Thanks, Eve! You guys are much quicker than I am about picking up the mag. I just wait till it hits grocery store shelves...

FlavourGirl_'s picture

(post #53722, reply #20 of 22)

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Subscribe, it's cheaper.

Chiffonade_'s picture

(post #53722, reply #21 of 22)

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ITA, subscribe.

Valerie_'s picture

(post #53722, reply #22 of 22)

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You're right. I just started picking it up in the store to see if I liked it and then it got to be habit. But now that Christmas is coming, I think I need to get out my list!