Hi Everyone

I've just become the proud owner of a brand new set of Global knives.

I seem to remember reading somewhere that the way they should be sharpened
is a bit different from other knives. Can I just carry on using my trusty
sharpening steel the same way I have previously sharpened my Sabatier
knives, or do I have some new techniques to learn? Should I even shell out
the money for one of the expensive Global sharpening steels?

I've also seen that you can buy little widgets called either Mino or
Shinkansen that claim to be specially designed for sharpening Global knives.
Are they any good?

All thoughts, comments, and suggestions gratefully received!

Many thanks
Adam

Adam wrote:
> Hi Everyone
>
> I've just become the proud owner of a brand new set of Global knives.
>
> I seem to remember reading somewhere that the way they should be
> sharpened is a bit different from other knives. Can I just carry on
> using my trusty sharpening steel the same way I have previously
> sharpened my Sabatier knives, or do I have some new techniques to
> learn? Should I even shell out the money for one of the expensive
> Global sharpening steels?
> I've also seen that you can buy little widgets called either Mino or
> Shinkansen that claim to be specially designed for sharpening Global
> knives. Are they any good?
>
> All thoughts, comments, and suggestions gratefully received!
>
> Many thanks
> Adam

I have Shun's which are also Japanese made knives though a different steel
than the Globals. I suggest you check out this forum for all you knife
sharpening questions. http://knifeforums.com/forums/showforum.php?fid/26/
These guys take their kitchen knives very serious. Global's are pretty good
knives compared to the German made knives.

--

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
>
> I have Shun's which are also Japanese made knives though a different steel
> than the Globals. I suggest you check out this forum for all you knife
> sharpening questions. http://knifeforums.com/forums/showforum.php?fid/26/
> These guys take their kitchen knives very serious. Global's are pretty
> good knives compared to the German made knives.
>

Many thanks for the suggestion, Joe. It certainly looks like a good place
for any knife related questions, so I've posted the question there as well.

BW

Adam

"Adam" > wrote in
:


>
> I've also seen that you can buy little widgets called either Mino or
> Shinkansen that claim to be specially designed for sharpening Global
> knives. Are they any good?
>
>

We've got this one:
http://www.amazon.com/gp/product/B00...11?v=glance&n=
284507
and it does the job

K

Adam wrote:
> Hi Everyone
>
> I've just become the proud owner of a brand new set of Global knives.
>
> I have the same knives. The best I can tell, they were
sharpened at the factory with a standard bevel, followed by a
coarse belt to round off the bevel transition, finally by a fine
belt to strop the cutting edge. You can definitely tell they were
belts or soft wheels because of the convex edge shape and because
it caused the point of one of the knives to become somewhat rounded off.

Phone calls to the company confirmed my analysis, and said
the bevel angle was 15 degrees. One knife had some of the
original bevel still exposed, untouched by the rough or fine
belts, so I have measured the bevel and get about 22 degrees,
which is pretty much standard.

Strangely, neither the seller nor the importer recommended
sharpening with the Shinkansen ceramic sharpener they sell,
but recommended waterstones. You want a little tooth on a
kitchen knife, so use a fine waterstone, 1000 or 1200, not a
6000 or 8000.

My review of the Shinkansen sharpener is at
http://users.ameritech.net/knives/slot.htm#shinkansen
It actually made a new Global knife dull.

Steve
Steve's Knife Sharpening Website
users.ameritech.net/knives/index.htm




--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com
E-mail: steve AT sharpeningmadeeasy DOT com