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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

EADD what are you munching on? Not overdone like the last thread.

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Just looked up the prices of those Global knives. What makes them worth that kind of cash? What can they do that an everyday knife can't?

I'd love to buy myself a set, but don't think I can justify the expenditure unless there's a damn good reason.
 
Just looked up the prices of those Global knives. What makes them worth that kind of cash? What can they do that an everyday knife can't?

I'd love to buy myself a set, but don't think I can justify the expenditure unless there's a damn good reason.

For the everyday home cook there is no reason, I would point you towards the Victorinox Fibrox range and a ceramic water wheel sharpener. On the other hand they are beautiful bits of kit and if you do cook a lot and have got some cash to spunk then they are great and will last a lifetime. Most people who have global knives for home use can't keep them sharp enough to make it worthwhile though really. I would say it took me about two years of being a pro cook to learn how to hone an edge on a knife using a steel and I still can't use a stone to sharpen a knife effectively (sharpening and honing being two different things, but lets not go there). Also, in the grand scheme of things the price of a Global knife is not that expensive, look on the japanese knife company's website at how much it costs to get a proper hand mand japanese blade, the prices are truly eye popping.

Also, I would say to people never to buy a set of knives. Really there are only about 5 knives you need to cover every job your ever likely to do in a pro kitchen let alone a home one, anything else is just greed (I should qualify here by admitting I probably have between 20 and 30 knives, you get adddicted to them). These knives rarely come together as a set. A cooks knife, a boning knife with a bit of flex, a serrated pastry knife, a carving knife and either a turning knife or a paring knife will cover pretty much every cutting job you can imagine. Add to that a step pallet knife (not actually a knife), a speed peeler and one or two other bits and bobs and that's basically you set.

Still, them knifes are awful appealing....
 
Just looked up the prices of those Global knives. What makes them worth that kind of cash? What can they do that an everyday knife can't?

I'd love to buy myself a set, but don't think I can justify the expenditure unless there's a damn good reason.

You said yourself you would love a set - why :D Do you cook much, do you need something better than the normal store bought ones or the ones you get in the blocks? If you do then your going to be looking at one of the chef's knives - firstly you go on what is your price range, then what you like the look of, I personally like the look of global (I do like the ceramic blade ones and also the Miyabi<3). After that ask to have a look at them up close, have a feel of them, see how they feel in your hand.

It's hard to explain what makes a knife a great knife, balanced, performance, durability (mind you overzealous scrubbing with a scouring pad really messes up finish on the blades), the blades do not bend or warp or flex (unlike cheaper blades) which just makes using them a lot easier and a nicer experience.
 
For the everyday home cook there is no reason, I would point you towards the Victorinox Fibrox range and a ceramic water wheel sharpener. On the other hand they are beautiful bits of kit and if you do cook a lot and have got some cash to spunk then they are great and will last a lifetime. Most people who have global knives for home use can't keep them sharp enough to make it worthwhile though really. I would say it took me about two years of being a pro cook to learn how to hone an edge on a knife using a steel and I still can't use a stone to sharpen a knife effectively (sharpening and honing being two different things, but lets not go there). Also, in the grand scheme of things the price of a Global knife is not that expensive, look on the japanese knife company's website at how much it costs to get a proper hand mand japanese blade, the prices are truly eye popping.

Also, I would say to people never to buy a set of knives. Really there are only about 5 knives you need to cover every job your ever likely to do in a pro kitchen let alone a home one, anything else is just greed (I should qualify here by admitting I probably have between 20 and 30 knives, you get adddicted to them). These knives rarely come together as a set. A cooks knife, a boning knife with a bit of flex, a serrated pastry knife, a carving knife and either a turning knife or a paring knife will cover pretty much every cutting job you can imagine. Add to that a step pallet knife (not actually a knife), a speed peeler and one or two other bits and bobs and that's basically you set.

Still, them knifes are awful appealing....

I think I use about 5 knives - my chef knife is my main one, a few of the smaller ones for peeling, the serrated edge for breads and cakes (I have two serrated edge one large one small. I have a filleting knife and also a de-boning knife (global) but never used them as I can fillet a fish with my chef knife quite easily.

I don't like the sharpening steels as I feel the blade takes on a harsh edge that feels almost snaggy? The stones are expensive (I think mine was GBP 50) but leave your knives super sharp.

(I better add, I'm not a chef - have zero training with knives etc so only giving my personal opinion. Owen has training in the field so will be able to give more practical advice)
 
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You're not English? Wow, you have a pretty fucking good command of the language!

Right, I said I wouldn't get in to it earlier but you broached the matter so I feel I must address it, but let me first say I am by no means an expert. =D

A steel is for honing a blade, what happens when you use a knife to chop or cut or whatever is that the tip of the blade bends over to one side (we're talking microscopically), and a few quick passes on a steel will return it to the straight position. However, over time no matter how much you return that blade to the correct position it will round off and no amount of thrashing about with a steel will put an edge back on it. The blade has actually been worn down and rounded off and a new edge needs to be created. This is where a whetstone of some sort comes in, which will actually grind a new edge on to the blade. If you are good with a steel and dilligent then a few quick passes will keep it cutting well for a long time, but if you aren't then it can actually be counter productive and round the blade off.

I'm okish with a steel and not very good with a stone, I tend to have a dodgy action that ends up rounding the blade off. When I was working in a pro kkitchen we used to have a knife man come round every fortnight and you could chuck him your knives and he had a grinding stone of some sort in his van that would grind a new edge on to the blade. The price you paid was that the stone he used was fucking harsh and you would lose a resonable proportion of the knife, give him one twenty times and you wouldn't have much knife left. The ceramic whetstones (usually japanese) that you get in the shop are usually are much finer gradient (and usually a different gradient on each side) and don't hurt your knives as much.

For the average person who likes to do a bit of cooking at home I would just point them towards those ceramic water wheel sharpeners you can buy. They're never going to put a great edge on a blade but they don't take any learning how to use and tbh they're pretty fucking decent these days.

Phew....essay over!
 
I agree - for the home cook the ceramic wheel sharpeners are fine. The whetstones can and will destroy the blade in no time (there not forgiving). The flip side, once you know what your doing you can have your knife razor sharp in a few minutes.

(My edit was I had mixed advice and advise :D)
 
Anyway...back on topic!

I just had a banana, clotted cream ice cream, vanilla mass gain powder and toffee crisp milkshake. It's the first thing I've eaten today because I slept until 11.30 and still feel shite so I just went for the fastest way of getting the most calories inside of me.
 
Just looked up the prices of those Global knives. What makes them worth that kind of cash? What can they do that an everyday knife can't?

I'd love to buy myself a set, but don't think I can justify the expenditure unless there's a damn good reason.

I got my parents to buy me a Sabatier (Richardson Sheffield V) Knife set for Christmas... I had a look & saw they are going at like almost 1/3rd of their RRP. Well worth it... very sharp. I think they come with like a 30 year guarantee too.

My Dad recently bought himself a Miyabi 8" Chefs knife. Cost a ridiculous amount. 8o

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...


Steak with some homemade pepper sauce... the sauce didn't quite turn out peppery enough but it all disappeared very fast. Om nom nom... :)
 
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Love the Miyabi knives <3. Took me too many years to get my set of Globals, couldn't be arsed to start again and replace them.
 
If you like stilton you'll love St. Agur. Don't buy the prepacked version as it's dry and horrible. You need the deli version which is really creamy and has an almost brie-like consistency.
 
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