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Just dropped $262 on a knife. Hope I don't regret it.

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I spent a good bit on my knife set. MUCH better than the crap my mother gave me when I moved out. (Still thankful though. Good 3 years of service)

How often do you guys have your knifes sharpened?
 
Don't listen to the haters, that's some sweet steel that I think you're going to love. That's actually a damn fair price considering what you are getting, particularly by Japanese standards. Those folks have swords worth more than cars.

Globals are nice knives, I really do appreciate the "one piece of steel" look compared to the traditional wood/synth handles/rivets, but I don't find their steel special. They are definitely in the sweet spot as far as their price to performance ratio. Is the chisel grind on all of them?

I went with the 10" Chef Shun All Stainless for my main chopper, still my favorite kitchen knife yet. The seamless beauty of a Global with the steel of a Kershaw 🙂 Holds an edge from fine grade crock sticks good enough for shaving, maybe eye surgery. Plenty of flat room on the belly to bash garlic or peppercorns too.
 
alfa147x said:
I spent a good bit on my knife set. MUCH better than the crap my mother gave me when I moved out. (Still thankful though. Good 3 years of service)

How often do you guys have your knifes sharpened?
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Depends on how often I cook and what knife we're talking - I have a few and they're not all the same steel. Carbon steel, like on an Old Hickory, will need it's edge touched up sooner than something made out of D2 or VG-10 under the same workload.

Generally, I hone my knives every 2 or 3 uses, usually on ceramic crock sticks or a fine 1500grit diamond coated chef steel. Maybe once a year, if that, I break out the rough stuff and give the whole bevel a bit of a leveling, making sure the angle is exactly what I want.
 
kage69 said:
Depends on how often I cook and what knife we're talking - I have a few and they're not all the same steel. Carbon steel, like on an Old Hickory, will need it's edge touched up sooner than something made out of D2 or VG-10 under the same workload.

Generally, I hone my knives every 2 or 3 uses, usually on ceramic crock sticks or a fine 1500grit diamond coated chef steel. Maybe once a year, if that, I break out the rough stuff and give the whole bevel a bit of a leveling, making sure the angle is exactly what I want.
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So sharpening at home is not a bad idea? Have a good tutorial?
 
alfa147x said:
So sharpening at home is not a bad idea? Have a good tutorial?
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In general a chef's steel is not actually a sharpening tool - it's just meant to straighten small dents in the blade. It's not a bad idea to take good knives to a steel occasionally but it's not going to make them sharp. Supposedly the diamond-coated ones have some limited sharpening ability but it's still not a substitute for a ceramic surface purpose-built for sharpening.

Quality knives should be sharpened periodically, but in my view true sharpening may be better handled by the professionals unless you cook a ton. it requires some real sharpening equipment and a reasonable amount of skill. If you have a good knife sharpener in your town you can get your knives blazing sharp for $2-3 apiece, once a year, which is plenty for most people. Alternatively you can buy a decent sharpening system (e.g., a Spyderco Sharpmaker or costlier sharpeners) and do it at home, but you will likely never do as good a job as a professional sharpener unless you invest in some fairly high-end gear. The Sharpmaker is a good start if you want to try sharpening (like nearly all Spyderco products it's ingeniously designed and of very good quality).

DO NOT use an electric sharpener or one of those cheap pull-through sharpeners, both of which will do more harm than good. DO NOT give your knives to be sharpened without doing some research (Yelp, Google Local, etc.) into who will be sharpening them. Many high-end supermarkets will sharpen knives for free but I wouldn't be comfortable handing over a nice knife to them.
 
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Don Vito Corleone said:
A chef's steel is not actually a sharpening tool - it's just meant to straighten small dents in the blade. It's not a bad idea to take good knives to a steel occasionally but it's not going to make them sharp.

Quality knives should be sharpened periodically, but in my view true sharpening may be better handled by the professionals unless you cook a ton. it requires some real sharpening equipment and a reasonable amount of skill. If you have a good knife sharpener in your town you can get your knives blazing sharp for $2-3 apiece, once a year, which is plenty for most people. Alternatively you can buy a decent sharpening system (e.g., a Spyderco Sharpmaker or costlier sharpeners) and do it at home, but you will likely never do as good a job as a professional sharpener unless you invest in some fairly high-end gear.

DO NOT use an electric sharpener or one of those cheap pull-through sharpeners, both of which will do more harm than good. DO NOT give your knives to be sharpened without doing some research (Yelp, Google Local, etc.) into who will be sharpening them. Many high-end supermarkets will sharpen knives for free but I wouldn't be comfortable handing over a nice knife to them.
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Perfect thanks. I guess I'll just shop around. Last place I asked wanted $10 per knife... That was a bit steep but $2 -3 is affordable.
 
Don Vito Corleone said:
In general a chef's steel is not actually a sharpening tool - it's just meant to straighten small dents in the blade. It's not a bad idea to take good knives to a steel occasionally but it's not going to make them sharp. Supposedly the diamond-coated ones have some limited sharpening ability but it's still not a substitute for a ceramic surface purpose-built for sharpening.
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A dented edge is a damaged edge. If it's dented, you will want to sharpen it to restore the edge to its original geometry.

A honing steel is best used for straightening a edge that is slightly curved over. Usually you can feel it with your thumb to see which way it's leaning; the knife cuts best when the edge leans to neither side but is pointing where it should.

For people not willing to much time in practicing sharpening, but still want to do it perfectly themselves, I would recommend either the Sharpmaker (as you do) or the Apex Edge Pro system.

As for myself, I have a slack belt sander with a variety of belts.
 
Howard said:
It behooves you to do a little more research...
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Yeah I take it back. I'm the last person who should say anything about others spending habits. I buy expensive computer hardware even though I have no real use for it 😛 And actually I know this isn't on the really high end of the price curve for knives. FAR more expensive knives out there.

My point more was that you can also get buy with just about any decent sharp knife if you have good knife handling skills. But yes I'm sure these blades are very nice to use 😀
 
Let's be honest here, 90% of the people giving advice in this thread either can't cook or cook like shit. I guarantee it. I don't give advice on American muscle cars. Why are you guys giving advice on a subject you really know nothing about.
 
sygyzy said:
Let's be honest here, 90% of the people giving advice in this thread either can't cook or cook like shit. I guarantee it. I don't give advice on American muscle cars. Why are you guys giving advice on a subject you really know nothing about.
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I'm no pro chef but my cooking ain't half bad. :colbert:
 
I'm surprised nobody's mentioned this, but I wouldn't trust (or buy) anything designed by forum enthusiasts. I mean, could you see yourself buying an AT-designed GPU?
 
Actually I recently spent $365 on this (used) knife, a snakewood Chris Reeve Sebenza:

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Not sure I will keep it, though. I haven't really bonded with it and that feels like too much money to tie up in a pocketknife. Nice, though.
 
OP has a long way to go.

All shuns on the wall magnet
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Sabers are in their block they came with
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Closeup of Sabers
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This is when I had less Shuns and put some of the sabers on the magnetic strip. You can see them better this way
IMG_1158.jpg


Here are some of my swords
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Swords:
Hanwei Lowlander
Hanwei Claymore
Hanwei Sentinel
Hanwei Practical Jian
Windlass Raptor
Hanwei Sword of Tristan with the inscription "Are we human because we gaze at the Stars or do we gaze at them because we are human?"
SBG Kuramono Katana
Musashi Handmade Forged Red Katana
Windlass Dread Pirate Roberts Rapier
Windlass Inigo Montoya Rapier
 
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Also have but not pictured above are the following:

English Cutlass that I used for my pirate costume this year.
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King Henry Ceremonail Sword from the Tudors show:
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And an Italian sword from the battle of Chioggia
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Last, but not least. I also have a one of a kind sword done by Fableblades.com of a blade similar to that wielded by Arwin from LoTR: This one goes for about $2500.

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You have a long way to go when it comes to sharp objects 🙂
 
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Pretty knife. Looks more like something you hang and show off to guests than use to cook.

My wife and I are big fan of Global chef knife. We use it everyday and abuse it. The knife has worn down and is lot smaller from decade use. I want to go ahead and replace it another Global but my wife is too fond and attached to the old knife.
 
ponyo said:
Pretty knife. Looks more like something you hang and show off to guests than use to cook.

My wife and I are big fan of Global chef knife. We use it everyday and abuse it. The knife has worn down and is lot smaller from decade use. I want to go ahead and replace it another Global but my wife is too fond and attached to the old knife.
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I own a global and while I like it as a knife, it's overpriced for what it is in my opinion. The HRC on it is fairly low using GF33 steel in their "best" line which is their heavy weight line. GF33 isn't even as good as VG-10 steel let alone some of the better steels out there for knife making.

In today's competitive knife maker market, getting quality chef knifes made from VG-10 or equivalent steel runs about $75-$150 a knife.
 
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