hi all

got a couple of the smaller globals and am pleased with them,

I want to get a global workhorse and am tempted by the santoku
Although i have never handled them,
I like the idea of the extra blade width and feel more confident with that,
I use light cleavers a lot and am used to that shape

I got a global 24cm (9.5inch) chefs and returned it
I found it too long and too thin in the width at the top few inches
and a bit scary to use at speed,

what does a chefs do that a santoku cant and vice versa?

I also like their oriental chef - any thoughts on that

Regards

niall

On Fri, 12 Aug 2005 12:36:45 +0100, "fourmations"
> wrote:

>I got a global 24cm (9.5inch) chefs and returned it
>I found it too long and too thin in the width at the top few inches
>and a bit scary to use at speed,

Was the knife you tried one of the heavier, forged models (GF) or one of the
lighter line (G)?

-- Larry

hi larry and all

It was the G series stamped

When i say I thought it was too thin:
I mean the depth of the blade, where your knuckles would be

I have another brand 8" chefs knife and it seems like global have kept the
heel of their chefs the same height regardless of the lenght
so the long ones are a more slim triangle (if you know what i mean)

I am just a little concerned that the global santoku may be
a little too short,

I am happy enough with the weight of the G series
as I have three chinese cleavers for heavy work

regards


--
niall




"pltrgyst" > wrote in message
...
> On Fri, 12 Aug 2005 12:36:45 +0100, "fourmations"
> > wrote:
>
> >I got a global 24cm (9.5inch) chefs and returned it
> >I found it too long and too thin in the width at the top few inches
> >and a bit scary to use at speed,
>
> Was the knife you tried one of the heavier, forged models (GF) or one of
the
> lighter line (G)?
>
> -- Larry
>

"fourmations" > wrote in message
news
> hi all
>
> got a couple of the smaller globals and am pleased with them,
>
> I want to get a global workhorse and am tempted by the santoku
> Although i have never handled them,
> I like the idea of the extra blade width and feel more confident with
> that,
> I use light cleavers a lot and am used to that shape
>
> I got a global 24cm (9.5inch) chefs and returned it
> I found it too long and too thin in the width at the top few inches
> and a bit scary to use at speed,
>
> what does a chefs do that a santoku cant and vice versa?
>
> I also like their oriental chef - any thoughts on that
>

I think the main difference is related to your cutting style. If you are a
rocker, keeping the tip on the board and rocking the knife up and down, then
you will like a traditional chef's knife with a somewhat curved edge, such
as Henckles. If you are more of a slicer, lifting the entire knife for each
stroke, then something with a straighter edge will work great.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm