"Juan Valdez" > wrote in message
m...
> > I have never used Global knives but I would bet dollars to donuts that
> they
> > are all ground on both sides. Every "one-sided" knife I have ever seen,
> > mostly Japanese ones, may be beveled on just one side but the edge is
most
> > certainly ground on both sides. I do not see how you could get it sharp
> > otherwise. In other words, one side of the knive may be perfectly flat -
> the
> > left side for right-handed knives - but the final half millimeter or so
is
> > honed just like any other knife.
>
> Well, actually I should be receiving the two right-handed knives today, so
I
> will take a look and let you know. (I see your point, though.)
>
>
>
> > I do not see why you would need any special
> > tools to sharpen them - just a good whetstone and a steady hand.
>
> How does a whetstone differ (in sharpening method and capability, not
shape)
> from a ceramic "steel"?
>
> Thanks,
> Juan
>

A whetstone is used to abrade metal from the edge of the knife. You wet the
whetstone with water or oil, depending on the type of stone, then hold the
knife at the proper angle - usually about 18 degrees for kitchen knives -
and push the edge along the stone, alternating sides every few strokes until
you have en edge. Note that a sharp edge if very thin and it can bend when
it hits bones, the cutting board, etc. THis is usually on a microscopic
level and cannot be seen. Obviously a bent edge will not cut as well. A
steel is designed to straighten the edge without actually removing any
metal, although a ceramic will remove a little metal while is straightens.
Most people recommend that you steel every time the knife is used - that is,
at the start of each cooking session - this takes only a few seconds. Then
you can limit the re-sharpening on the stone to every few months.

There are lots of sharpening resources on the web - try a google search or
ask in rec.food.equipment. Global knives have a very good reputation. If
these are the first high quality knives you have used I think you will be
very pleased. Note that they may cme with sharpening instructins, or try the
GLobal web site.


--
Peter Aitken

Remove the crap from my email address before using.