I still love the global veg knives. The 14cm and the bigger chopper that you have 4th from the right at 0:27 . Also i dont use the weightier chefs knives, i love the 20cm (ish) lighter chefs knife. I got all three of those almost 20 years ago and am thinking of buying them again. Thank you for your analysis - it massively helps someone like me. Hope youre really well and hope to see more from you in the future.
love mine, had them almost 20 years now I have several of those in your collection, definitely a knife that needs attention. needs to be cleaned after use and stored properly... although one of my chefs knife has a chip/ kink in it wondering if the lifetime warranty covers that?
Thank you for commenting. I have had some of these for over 20 years and they are still going strong. I recommend whetstone and kangaroo tail strop to maintain. I find the ceramic and metal steels aren't very effective. That's possibly because I suck at using them.
Nice - gotta second the plug for the GF-33, my favourite knife, great build quality, balance and it is heavy so you can do a bit of 'Jamie Oliver' and smash big veges with it and not worry!
You might find this interesting (I hope)! I've got all my Globals ground at 11 degrees instead of the factory 15...and I really like the difference! For home use the edge retention is still ok and they (in particular the GF-33) then cut as well as some more expensive knives I have (e.g Miyabi Birchwood).
A small update - just received a Global Sai-06 (9.5 inch 3 layer clad chef knife). Very pretty, and supposedly ground at 12.5 degrees...I didn't believe it and resharpened at 11 degrees (using my guides)..wow - what a difference - fabulously sharp and a visibly cleaner edge than my other Globals, It is slightly blade heavy but a forward pinch grip overcomes that! The edge is. just. so. clean. Destroys the cutting performance of my (previously) favourite knife (GF-33), I am just amazed...this guys is a beast!
...sharpening, stropping both knives carefully and retesting, performance about the same. I possibly have some more sharpening to do on the Sai (after changing the grind to 11 degrees...I may not have got the entire length of the blade uniformly ground), so some more time is needed, but overall I'm thinking similar rather than better!
That is the GS-11, a flexible knife. In fact this was one of the first Globals I purchased back in 2000. A fantastic knife which is still going strong. globalknives.com.au/knives/classic-15cm-utility-knife-flexible/
I still love the global veg knives. The 14cm and the bigger chopper that you have 4th from the right at 0:27 . Also i dont use the weightier chefs knives, i love the 20cm (ish) lighter chefs knife. I got all three of those almost 20 years ago and am thinking of buying them again. Thank you for your analysis - it massively helps someone like me. Hope youre really well and hope to see more from you in the future.
love mine, had them almost 20 years now I have several of those in your collection, definitely a knife that needs attention. needs to be cleaned after use and stored properly... although one of my chefs knife has a chip/ kink in it wondering if the lifetime warranty covers that?
Nice video, i like global knives. If someone wonder, if you take care of Global knive, it will last you whole life and beyond.
Thank you for commenting. I have had some of these for over 20 years and they are still going strong. I recommend whetstone and kangaroo tail strop to maintain. I find the ceramic and metal steels aren't very effective. That's possibly because I suck at using them.
Nice - gotta second the plug for the GF-33, my favourite knife, great build quality, balance and it is heavy so you can do a bit of 'Jamie Oliver' and smash big veges with it and not worry!
I completely agree with you Mark and I appreciate your feedback. Cheers mate!
You might find this interesting (I hope)! I've got all my Globals ground at 11 degrees instead of the factory 15...and I really like the difference! For home use the edge retention is still ok and they (in particular the GF-33) then cut as well as some more expensive knives I have (e.g Miyabi Birchwood).
That sounds interesting Mark. I will give that a try during my next professional sharpen. Thank you once again for your advice.
A small update - just received a Global Sai-06 (9.5 inch 3 layer clad chef knife). Very pretty, and supposedly ground at 12.5 degrees...I didn't believe it and resharpened at 11 degrees (using my guides)..wow - what a difference - fabulously sharp and a visibly cleaner edge than my other Globals, It is slightly blade heavy but a forward pinch grip overcomes that! The edge is. just. so. clean. Destroys the cutting performance of my (previously) favourite knife (GF-33), I am just amazed...this guys is a beast!
...sharpening, stropping both knives carefully and retesting, performance about the same. I possibly have some more sharpening to do on the Sai (after changing the grind to 11 degrees...I may not have got the entire length of the blade uniformly ground), so some more time is needed, but overall I'm thinking similar rather than better!
fantastic knives
Can you tell me which knife is the 3rd one in on the right?
That is the GS-11, a flexible knife. In fact this was one of the first Globals I purchased back in 2000. A fantastic knife which is still going strong.
globalknives.com.au/knives/classic-15cm-utility-knife-flexible/
Познавательное видео. Благодарю
Global excelent
Good👍
cool stuff :)
Chef can you sponcer a knife for me 😜
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Cool video 👍