The Cutting Truth

Glenn Reynolds wants to know about knives. I was more than happy to share what I’ve learned, and sent Glenn this email:

Two words: Go Global.

I bought nothing but forged German knives for years — just like the more-expensive Wusthof stuff you’re considering. (Don’t even think about the cheaper stuff. It’s made from stamped steel and can’t hold an edge.) I bought a Japanese Global chef’s knife about 18 months ago to round out the collection, and now it’s the only knife I use.

Correction: I received a second Global (an “Asian chef’s” knife) as a Christmas gift. Now they’re the only two blades I use. Correction: They’re the only two blades my wife uses, either.

Whatever the alloy it is that Global uses, it’s tough. It’s easy to put on an edge, and hard to take off. I sharpen them far less often than I ever did my 20-knife collection of Wusthof and Henckels, but the Globals get sharper and stay sharper. How much would you pay for all that? Pretty much exactly the same as you would for Wusthof or Henckels.

I don’t buy Japanese cars, but from now on I’ll buy nothing but Japanese knives.

One more thing I forgot to mention. We also bought some Global steak knives. Are they good? They’re like scalpels, baby. Using them feels like performing brain surgery on steak. Heh.