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.
“like performing brain surgery on steak.”
What a visceral muse that evokes! Awesome.
I recommend you try at least one ceramic. They are more fragile than steel in flexing, but they have their place. Talk about holding an edge!
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My nephew the hotshot chef at the (very) high-end resort is very content with his Global knives. I just wish they fit my hand better, I really prefer Forschner or Henkels simply because I can control them better. Sharp edge plus shaky control equals double plus ungood.
I’ve always wanted the set Christian Bale’s character had in American Psycho. You know, the knives that were on that cool magnetic pyramid dealie? Never have been able to find them, though. The added creepifying inside-joke would be something I’d love to tell dinner guests about. Might keep them from drinking me out of hearth and home.
Dead on about Global… but…
Just a quick thought here about you purchasing philosophy…. you should really test driving a Lexus.
Peace…
And then there’s that other Japanese knife, the Shun.
I prefer it over the Global, but I think these sorts of decisions, at that level of equipment, become more matters of taste than anything else.
Um, help? I have two Global knives that I adore (the 8″ chef and the santoku), and I thought is was taking good care of them: always hand washed, always used only on wood or semi-hard (e.g. not glass-like) plastic, and a ceramic “steel.”
However – and I’m feeling like a terrible person, ’cause it MUST be my fault – they’re very dull now. Well, they’re only as sharp a fairly OK Wusthof.
My husband has all sorts of sharpening gear (he likes woodworking, and likes to always have the right tool for the job) and has sharpened my Wusthofs before. Therefore, knowing we have the gear, are there any techniques you’d suggest to help put on that beautiful edge again?
Google hasn’t helped, or at least I haven’t hit on the right search words. Pretty please, o master of the martini, would you have mercy on me and help me out?
Thans!
– Kat
And obviously PIMF – ah, well, typos are my life!
– K
Kat-
Global knives are sharpened to 15 degrees or less. They can hold this edge because they are made of extra hard steel. The smaller the angle the sharper but more delicate it is. Wusthof are 20 degrees.