Cutlery

DynaGreaseball · May 2008

Does anyone use Globle Cutlery? I'm in the market for a 8 or 10 inch Chef's knife. Have heard they're the bomb!

Smokin Tiger · May 2008

I can't help you with Globe, but I have a set of Kershaw Shun knives that I am very happy with.

TC

Eggtucky · May 2008

I've spent a fair amount of time researching this Dyna..and there are a number of very high quality types of cutlery out there..certainly Globe is one of them. I would include Wusthoff, Kershaw Shun, Shun Ken Onion and a few others in this class. I don't think you can go wrong with any of them. Personally, I think between these it comes down to what you like the looks of the most. And most important, go to a real live store and heft them in your hand. How the knife fits and feels in your hand will bring you the most satisfaction in the long term when choosing between these upper end knives...just my 2 cents..

Smokin Tiger · May 2008

I agree with Eggtucky, get the one that feels good in your hand and looks good to you. I had rather have one or two really good knives as a drawer full that I don't like. Buy good ones, keep them sharp and take a little care and they will last a long time.

TC

Willie Lump Lump · May 2008

I haven’t used Globals but I do use Japanese Knives.
If you are new to Japanese knives you will find them more precise and easier to do fine work with.
The big German style chef knives will feel heavy after a while and you find yourself always reaching for a Japanese knife.
The common blade angle is 15 degrees as opposed to 22 degrees. This makes for a blade that feels like it’s gliding through rather then chopping.
It will take a little time to change styles, as the feel is very different.
The suggestion I would make is that you start with a small Gyoto. This will give you a good practice knife and is a less expensive entry in case you decide they are not what you like. The chef knife may seem like something familiar but most Japanese knives have no bolster. That means you will be holding the knife blade between your finger and your thumb. Much more control.
There have been links here before to Alton Browns knife pages. Maybe someone will be kind enough to put them up again so you can see what I’m talking about.
Global is considered a premium brand. Steel technology is much improved from what was available just a few years ago. I bet you will enjoy them.
TTFN WLL

Little Steven · May 2008

Dynagreaseball,
I have a set of Global's and they are very good knives.
I have a couple of Mac,s and they are far superior IMHO.

Steve

KentuckyEggMan · May 2008

I use Gunther Wilhelm Cutlery and have been very happy with it. It has some great steel in it and they are well balanced. Fairly heavy though, if you are looking for something light weight they may not be the best choice. I like them though.

Pyro · May 2008

If you decide to start using first class, fine edged knifes there are certain preparatory items you will need:

1. A good cutting board. No knife works well against ceramic, granite, glass or hard plastic. Get a large (2’ x 3’) wood cutting board and keep it on your counter. Either maple or bamboo will work and help keep your knives sharp. Use one side for meats and the other for veggies. Clean it frequently.

2. A good steel. How often you will use your steel depends upon the metal in your knife. Good German or Japanese knifes should be honed every week. Carbon steel knifes should be honed after 3 to 5 cuts. Carbon steel takes an incredible edge but is very easily dulled.

3. A knife storage device that protects the edges of your knifes. It can be a knife block, a set of magnetic strips or any of many solutions. It is not a cluttered drawer with all your other utensils.

While it is a commercial for Shun knives, anyone can learn a great deal from Alton Brown’s discussion of knives at http://www.altonbrown.com/shun/shun_flv_sm.html

My personal preference in knives is the Kershaw Shun brand with the ‘Alton Angle’. I have two of these knives and would replace all my other knives with these (except the 10” Wustoff Grand Prix), if money were no object. After you use these for a while, you will wonder why no one thought before about angling the knives. There are handcrafted knives that perform even better than those listed here, but the entry price is exorbitant. These are collector’s knives and not, in reality, meant for hard, real kitchen use. They are works of art.

The advice to go to your local high-end kitchen store and see how the handles fit your hand should be listened to, if possible. If you lack a local store that offers a broad choice, go to Amazon. Pick the knife that Amazon sells directly and put it to use for two to three weeks. If you return within the 30-day period, Amazon refunds without question.

Have fun learning to use truly sharp knives. They are much safer to use than the typical knife. It does, however, require some adjustment. One of my neighbors observed that I had a block full of razors, not knives.

Wayne

DynaGreaseball · May 2008

Thanks for the responses, everybody. After watching Alton Brown, I guess I'll have to take another look at Shun.

FlaMike · May 2008

O.K. What's a Mac? (Mack the knife?)

Willie Lump Lump · May 2008

This link brings you to MAC knives. http://www.epicureanedge.com/shopdisplaymaker_72.asp?id=257&cat=MAC+Knives
These are my favorite. Not the highest cost, I think these represent the highest value.
Plus I have never seen any knife get as sharp as I can make these!

Cutlery

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